Lidia Bastianich

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is whenpinzewere made at our house. It is a tradition that is still strong in the Veneto region of Italy. Thepanettoneandcolombacakes often found in the country today are derivatives ofpinza. Making goodpinzarequires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices ofpinzawith espresso, tea, or, in the morning, withcaffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Petto di Pollo alla Valdostana con Lenticchie BrasateI sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

ScaffataThis is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the wordscaffare— "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

Agnello di Latte ArrostoI always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

Salsa di Pomodoro

This recipe is an accompaniment forBraised Lamb Shanks.