Inspiring a Longer and Healthier Life through the Mediterranean Cuisine and Lifestyle

I and Marika have been cooking for the whole day today, trying different recipes for our Sunday’s Easter lunch menu.

We are very happy about our decision!

It is always hard to pick what to make, because in Puglia we have lots of traditional dishes that we only prepare during the Easter week. What we like about all our Easter recipes is that they are simple and made with very local and seasonal ingredients.

So,for our Sunday’s Easter lunch I and Marika we’ll make this Easter focaccia bread. It has the shape of an interweawed garland, topped with eggs and with lots of suprises inside!

In fact we’ll stuff the bread with everything we like: olives, cheese, ham, tomato, onion and….Marika’s delicious capers!!! (people attending our cooking classes in Puglia may remember them!)

It is similar to the Easter bread we made last year, because this focaccia bread also has eggs. They are symbol of Easter and they can’t miss on our table. However, the preparation, stuffing and resulting taste are totally different.

This Italian Easter focaccia bread is made with the same dough we usually use to make our bread or focaccia.

With the dough, we make three different strips that we fill with olives, cheese, tomato, capers and onions. Then, with the three strips we make the shape of a garland, that we top with eggs and decorate with holy olive palms.

Just for you to know, soon after we took the picture, we tried this focaccia bread (still warm): fantastic!!

What traditional Easter recipes do you have?