Browse Tutto Pasticceria Magazine articles about “Easter Desserts”: recipes, techniques and practical pastry ideas collected in this section.
How Can You Colour Easter Eggs Quickly? Here are our tips for decorating and colouring both chocolate eggs and classic hard-boiled eggs. Colouring Hard-Boiled Eggs for Easter We advise against using poster paint or felt-tip pens. If the boiled egg is still inside the shell […]
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History The Easter colomba recipe was created in Lombardy around 1930 from an idea by Motta. It quickly spread throughout Italy and became a traditional Easter dessert, found on Italian tables every Easter Sunday. The old colomba tradition also reached Sicily […]
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St Joseph’s zeppole are a traditional dessert from Naples and southern Italy, now known throughout the world. They are prepared for the feast of St Joseph, which gives them their name. In the past, zeppole were also cooked and sold on the street in Campania […]
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Neapolitan Pastiera: Tutto Pasticceria’s Recipe Pastiera is an ancient Neapolitan Easter dessert: a shortcrust pastry case filled with ricotta, cooked wheat, eggs, spices and candied fruit. Ingredients include 300 g type 00 flour, 160 g butter, 130 g sugar, 2 eggs, 1 egg yolk and zest of […]
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Homemade Chocolate Easter Egg Tutorial Our blogger Baci di Zucchero used our products to make a beautiful owl-shaped chocolate egg at home. She used 400 g milk-chocolate chips, a confectionery thermometer, a silicone brush and modelling paste […]
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Marzipan Lamb Step by Step Follow the photographs and instructions to make a marzipan lamb. First prepare the almond paste with almond flour, glucose and sugar. For the Sicilian almond-paste recipe you will need 1 kg almond flour, 500 g vanilla icing sugar and 100 g […]
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