TRADITIONAL EASTER DELICACIES FROM AROUND THE WORLD
Osterchüechli is a Swiss dessert that only makes an appearance at Easter. Often homemade, the little sweet treats have a shortcrust pastry base and a rice or semolina filling. They may be individual-sized or family-sized, fruit-filled or plain, and dusted with icing sugar.
Italian colomba pasquale
A dove-shaped cake called colomba pasquale is enjoyed by Italians at Easter. They also eat savoury tarts known as torte pasqualina, which are prepared using flour, eggs, herbs and cheese. The main Sunday meal includes lamb in some form, whether roasted or stewed.
A special soup called magiritsa kicks off the Greek Easter feast. It is made with lamb offal like heart and liver, as well as the neck and the head. The other ingredients are dill, lettuce and onion, in an egg and lemon juice broth.
Bacalhau or salt cod is to Brazilians on Good Friday what turkey is to North Americans on Thanksgiving. The salt cod is eaten year-round but at Easter is paired with wine, despite most Brazilians normally drinking beer.
On Good Friday, Mexican families eat capirotada, a sweet bread pudding covered in sugary syrup, fruits, berries and nuts, and a layer of cheese. It is generally made of toasted bolillo, a baguette-like bread, and soaked in mulled syrup made from whole cane sugar, cloves and cinnamon sticks.
Polish Jajka Faszerowany
In Poland, the Easter brunch buffet table is plentiful, showcasing some of the country’s best dishes. One of the staples you will find is faszerowany jajka, which are stuffed eggs that are similar to deviled eggs, except they are broiled with a breadcrumb topping.