Easter Sunday and Monday at home, family lunch for 83% of Italians – L’Espresso

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A little ‘less lamb and eggs at the table wins the regional tradition . Chocolate for the little ones and a dove or pastiera for bigger. With an average expenditure of 68 euro by families between Easter and Easter Monday

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“Christmas with your Easter what you want,” says the old man said. But to Italians every party has to look more beautiful family. And the ‘ 83 percent of Italians has decided to consume own home or family and friends traditional Lunch to which it is estimated a cart average of 68 euro per family between Easter and Easter Monday.

And ‘what emerges from the data collected by the Coldiretti in the file “ The Easter of Italian “from which there is an increased cart food 13% compared to last year, which ranks as the leading voice of the Easter consumption of Italians between gifts, lunches, dinners and food souvenirs.

To prevail in most cases, inside and outside the home, they are the menu of the tradition of the different regions . Thus, even the 3.5 million people who have chosen to go to the restaurant for the Lunch Easter, prefer cottages and proposals of those who in organic menu and zero kilometer.

Incredible numbers of chicken eggs : between decorations and preparations they consume more than 400 million , and even those chocolate are strong, if It will not give up 51% of Italians.
Calano 10%, however, the lamb meat consumption , tells the CIA, also for the increase of vegetarians got to share 4.2 million; a plate gettonato less than in previous years, while remaining a must for 1 family of 3 ; Only Sunday will consume 26,000 tons of lamb, 40% of the year sheepmeat consumption.

On the territory they rediscover the typical regional dishes from north to south through the whole country such as gnocchi streamers in Piedmont, the chicken broth soup and boiled egg and pappardelle with rabbit sauce in Tuscany but also the coral, typical salami accompanied by cheese pizza eaten at breakfast around the Lazio. If in Emilia-Romagna are de rigueur passatelli, Molise is the good salad

Easter with green beans, boiled eggs and tomatoes. In Puglia, the prince of the Easter table is the Cutturiddu, lamb cooked in broth with herbs typical of Murgia, in Veneto ubiquitous on every table of the Easter feast are the typical vovi and sparasi, boiled egg, decorated with wild herbs and Trentino Easter meatballs with ground lamb, and then scarcedda Luke stuffed with boiled eggs, pasqualina cake Liguria which is a rustic vegetable stuffing, eggs and Parmesan cheese. In Friuli Venezia Giulia is instead the time of titole, sweet little braids that wrap a red colored egg.

Those who do not surrender to the lamb (present on more than one table of two, 52 percent) buys directly by the farmer to make sure national origin and quality.

In terms sweets depopulated in DIY: Campania in the pastiera , a masterpiece of orange blossom scents with cottage cheese, wheat germ and candied citrus peel; in Calabria you eat cuzzupa , a different fresh loaf for each family member (each having its own which is designed for age , so the younger diners have a cuzzupa smaller, more adults a larger ones). They will then be over 31.5 million chocolate eggs and about 27 million doves on the Italian Peninsula along the boards. Are expected in the farm 350 thousand of Italian presences in just one day of Easter , with an increase of 15% over last year.

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( 26 March 2016 )