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How do you like your eggs this Easter?« Back

March 17, 2016

Gooey-Chocolate-Cantuccini-PotsTraditionally, people didn’t eat eggs in the days preceding Easter so any eggs laid that week were saved and decorated to make them ‘Holy Week eggs’, then given to children as gifts.

The Victorians adapted the tradition with satin covered cardboard eggs filled with Easter gifts. Chocolate versions came along shortly after and the rest, as they say, is history!

In Italy the most significant Easter ritual is the purchase of Easter eggs when the church bells ring and every family celebrates the event by making frittata, a dish similar to an omelette. Another must-have during Easter are eggs that are found in soups, such as Brodetto Pasquale (a broth-based Easter soup thickened with eggs).

Over here of course, the real eggs are not held in such high esteem. In Preston in Lancashire they still carry out the custom of egg rolling. Hard boiled eggs are rolled down slopes to see whose egg goes furthest.

Both nations can’t avoid the lure of a chocolate Easter egg so we couldn’t resist rustling up this lovely sweet chocolate dessert made with egg yolks on a base of Cantuccini and digestive biscuits and finally topped with mini eggs.

Gooey Chocolate Cantuccini Pot Recipe

Buona Pasqua!

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