Quaresimali are my obsession this Easter! I have already made them three times as they cannot last until Easter!
They are ancient Liguria sweets traditional in the Lent period and at Easter. They are made just with almonds, sugar, few egg white and orange blossom water.
Some years ago I wrote a post on the backstage of Romanengo workshop just before Easter where I also tell the story of Quaresimali, you can have a look at it: Romanengo at Easter.
Here the recipe and have fun! They are a perfect dish to prepare with kids too!
In one of my preparation, I have also colored the dough with different colors and shaped small eggs, which I then rolled in caster sugar and baked for 10 minutes (just the time to cook the egg white). My kids had so much fun preparing them and arguing on the colors to pick!!
A quick overview of other Ligurian dishes traditional at Easter you can find on the blog?
- As main course, Lamb with artichokes, lamb is a very ancient tradition…
- Also as main, the famous “Cima”, a bag made of meat stuffed with eggs, peas, prosciutto or ofals, pretending to be a big roast!
- Torta Pasqualina (Easter pie) is never missing, she is the queen of the Easter table. And then
- we finish the meal with Cavagnetti, small baskets of sweet pastry with the egg in the center.
Again, Happy Easter!
JOIN ME ON MY FOOD JOURNEY
Get my monthly newsletter with fresh recipes, my latest food adventures, upcoming events, and lots more from the sunny Italian Riviera!