Easter, which falls on April 1 this year, is one of the most celebrated Christian holidays around the world. It signifies the end of the 40-day fasting period, and, of course, it’s welcomed by an abundant amount of deliciously good food.
Torta Pasqualina (Italy)
Where to find it: Dolce Vita
Making the delicious pie starts with the delicate puff pastry—33 layers to be exact and one for every year of Jesus’ life. It's baked to crisp perfection before stuffing it with fresh eggs (representing new life) and a savoury mix of spinach, ricotta, cheese, ham and cheese. Every Italian family puts their own twist to this traditional recipe. For chef Marco Manocchio, who grew up in Rome, he jazzes up the filling with the addition of artichokes—his favourite ingredient. This will be available at Dolce Vita's Easter brunch this Sunday.
Dolce Vita | Mandarin Oriental, 5 Raffles Avenue, S(039797) | 6885 3500 | mosin-dining@mohg.com
(Related: Review: Dolce Vita)
Baby Lamb (Italy)
Where to find it: Basilico
Head chef Luca Beccalli says that its abundant supply during this time and strong association with the religion are the reasons why lamb is an Easter staple. Savour chef Beccalli's take on the dish, which sees the meat marinated overnight in Mirto liqueur and blackberries, seasoned with herbs and spices and slow-cooked in a pizza oven for five hours. Not only does it give the dish a nice, smokey flavour, the use of Mirto liquer also gives off a fresh scent reminiscent of Sardinia, which the chef claims is “impossible to forget”.
Basilico | Regent Singapore, A Four Seasons Hotel, 1 Cuscaden Road, S(249715) | 6725 3232/3 | basilicogrm.rsn@fourseasons.com
(Related: Review: Basilico)
Colomba di Pasqua (Italy)
Where to find it: Zafferano
The dove-shaped cake is believed to signify peace and the arrival of spring. It’s made with humble ingredients including flour, eggs, sugar, natural yeasts, candied orange and almonds. Head chef Emanuele Faggi shares that the baking process is laborious as it requires a quadruple leavening procedure and takes at least 30 hours for the dough to rise. Nevertheless, it’s worth all the effort as it makes for a soft, moist and aromatic Colomba cake with a touch of sweetness from the fruits. Chef Faggi wants to share this tradition with Singapore, so he has arranged for cakes to be delivered from Italy to be part of the restaurant's Easter extravaganza.
Zafferano | Level 43, Ocean Financial Centre, 10 Collyer Quay, S(049315) | 6509 1488 | info@zafferano.sg
(Related: Review: Zafferano)
