At Easter we travel to discover new flavors

Gastronomic destinations

But travel certainly doesn't erase some of Italians' "sacred" habits, such as the desire to spend time together around the table: 64% of those interviewed cited the Easter table as one of the most important moments of the holiday, yet nearly 40% said they were willing to set aside family recipes to explore typical dishes and specialties from other regions. Airbnb data also showed that searches are primarily focused on villages, small towns, and less crowded locations that offer greater relaxation and the opportunity to discover lesser-known areas of the country.

In the North, several Alpine towns stand out, such as Valtournenche (Aosta Valley), where the holiday is celebrated with traditional dishes like roast lamb and rustic pies. Naturally, a taste of the excellent local products, such as fontina cheese and Arnad lard, is a must. Also in the North, in Villa del Conte, between Padua and Treviso, Easter lunch begins with traditional local cold cuts, such as sopressa and prosciutto crudo, followed by bigoli pasta with duck, or rice and peas, Venetian-style kid goat, or pan-fried quail, and concludes with a taste of tiramisu or Paduan fugassa.

In Central Italy, travelers choose villages rich in history and tradition, such as Assisi (Perugia) and Massa e Cozzile (Piemonte), where the Easter table features local specialties such as cheesecake and leavened pastries. In Umbria, cheesecake is accompanied by traditional cured meats such as capocollo and hard-boiled eggs. First courses include fresh homemade pasta, such as pappardelle or strangozzi, topped with truffles or meat sauces. The main course is lamb, cooked in many ways: grilled, fricassee, or with eggs. Equally popular is offal with onion and tomato. Among the most popular traditional desserts are ciaramicola with alchermes and Easter cake with cinnamon and candied fruit. In Tuscany, Easter lunch begins with a feast of traditional appetizers, including crostini with chicken livers, finocchiona, hand-sliced ​​prosciutto, pecorino cheese, and blessed hard-boiled eggs. First courses include gnudi with butter and sage, Lucca-style tordelli with a meat filling, or Sienese pici. Lamb, served roasted or cooked in a rich, thick stew, is a standout among the main courses in this region. Lunch concludes with schiacciata di Pasqua, a tall, soft leavened bread flavored with anise and orange, rice cake, or Quaresimali, traditional cocoa biscuits.

Moving south and to the islands, destinations like San Vito Lo Capo (TP) and La Maddalena (SS) offer an Easter characterized by Mediterranean flavors, with fresh fish dishes and ricotta and almond desserts, such as cannoli, Sicilian cassata, and Sardinian pardulas. Among the typical Easter dishes to try in Sicily are pupi cu l'ova, biscuits with hard-boiled eggs, baked anelletti, pasta with sardines, mint-flavored lamb, and farsumagru, a stuffed meat roll. On Easter Monday, it's traditional to host a large barbecue with friends and family, featuring sausages, lamb, and the typical stigghiole, made with offal. In Sardinia, look for coccoi cun s'ou, a ritual bread that is a true masterpiece, thanks to the meticulous carvings that decorate it; inside, it holds an egg, a symbol of rebirth. Other typical recipes include fregola with clams, culurgiones stuffed with potatoes, pecorino cheese, and mint, malloreddus with lamb ragù, and Sa Panada, a savory pie with a crispy pastry shell filled with lamb or eel, potatoes, and dried tomatoes. For the most popular and sought-after destinations, we've explored Airbnb and compiled a list of our favorite accommodations: villas, cabins, and houses perfect for relaxing with loved ones and discovering the sights and flavors of Easter in Italy.