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Every year on Palm Sunday is celebrated the parade of the "Via Crucis" that is a rapresention of the passion of Jesus and of the he crcifixion. This rapresention which come about takes place in Frignano. Partecipate very  cityzens and Kids. This tradition is very handsome

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Casatiello is a napolitan tradition ,i make tortano,every year .......in the casatiello there in cheese and sausage but they can also be made with other things inside , you can also put eggs on them

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Sara Pia Pagano
Struffoli are also prepara at water, they are made with eggs, flour, wine, sugar, and salt. Then they are  cut into small balls and Then fried. Then a syrup of dissolved honey and sugar is prepared, they are dipped and mixed and returned in small portions decorated with sugar beads...
In my family, my moteher and my grandmother prepare them...

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casatiello is a neapolitan tradition ,i make tortano every year .....in the casatiello there is cheese and sausage but they can also be made with other things inside ,you can also put eggs on them

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Each period and each nation has its own traditions. The Easter period which commemorates the death and resurrection of Jesus is characterized by its traditions. During this period there were many desserts that are consumed and among these we have the colomba, the pastiera and the Casatiello. At Easter I went to visit my loved ones then I went home and ate fon my family. in the afternoon we went to church and in the evening we had dinner. The day after Easter Monday we went down to the courtyard and roasted the embers, the meat and the sausage

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Good morning❤

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Francesca Manno
The Neapolitan tradition is the casatiello a dessert that I personally love and in my family and a traditional dessert

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It’s delicious! I love chocolate🍫❤️

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Typical meal of the Neapolitan easter tradition

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Typical meal of the Neapolitan easter tradition

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The maritata soup is a typical dish of the Neapolitan culinary tradition. This is a fairly simple recipe, even if it is quite long to prepare. this sort of very rich and tasty soup is often served during the Christmas or Easter holidays but is suitable for all great occasions. It is a mixture of meat and vegetables cooked in a boiling broth, the name of the dish derives from this perfect marriage. like most traditional recipes, the married soup also has a thousand interpretations and variations that can also change from one family to another. the original recipe involved the use of many vegetables, including spontaneous ones, and various ingredients that are now difficult to find. The end result was a rather fatty soup often made with offal and meat scraps, which was therefore considered poor. in the modern version the ingredients are also simplified to obtain a lighter soup.if you want to give the married soup a more intense flavor, add a pig's foot or the bone of the ham or a piece of rind, if you prefer a lighter taste, use only chicken meat. among the vegetables you can decide to eliminate some or add borage for example. To enrich the dish, serve the soup married with croutons

INGREDIENTS:

Manzo (polpa)400 g

Gallina1/4

(costine)4

Salsicce1

Scarola120 g

Cicoria120 g

Cavolo nero120 g

120 g

Cime di rapa120 g

Carote1

Sedano1 gambo

Cipolle1

Parmigiano reggiano80 g

Sale grossoQuanto basta

Olio extravergine di oliva Quanto basta

-Sara Lauro

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Good morning❤️

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Happy easter❤️

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Ingredienti:uova, farina, zucchero, limone, cacao, candite, noci, latte.
I wish you a happy Easter to everyone. ❤️

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Our tradition of Frignano provides the Neapolitan pastiera a sweet candied aromas made with ricotta and cream a dessert among the most famous of Campania and I love it

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The Pine cone is an easter cake from Saint Prisco, a city in Italy.
My dad told me about this fantastic cake.
The Pine cone is like a panettone with white frosting and full of rainbow sprinkles.
I can say that it's cool and amazing.

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I love Easter and always wait for it to come.
I love the Easter traditions and the things I've always eaten are:
the casatiello,the pastiera and Easter eggs.

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Another tradition of ours that changes according to the municipality is the sweet recipe strufoli that brings good Luck! Since the small golden dots symbolize money. besides being good They are also very beautiful to look at and to look at

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The Neapolitan Pastiera is a traditional Neapolitan dessert, typical of the Easter period, made with shortcrust pastry, wheat, ricotta, eggs and with an intense aroma of orange blossom

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one of our Easter tradition is that on Easter day after mass, before sitting down to have lunch, fathers with olive branches and holy water bless family members and dishes ♥️💖

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Please stop eating this Little cute baby just for Easter!🙏

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The only thing i Will never eat in easter.He Is adorable!

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Chocolate eggs are delicious!

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Happy Easter for all!

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Laura di Puoti
Casatiello (Neapolitan Easter Breadthe most famous is casatiello, a Neapolitan Easter bread, which is distinguished from its ‘sisters’ by the eggs embedded on top and topped with crosses made from dough. Casatiello is stuffed with an assortment of cured pork and cheeses (the particular mix varies from recipe to recipe) and baked until golden brown in the oven. Served as an antipasto for Easter dinner, the leftovers taste ever better eaten the next day, as part of the traditional Easter Monday picnic.

IngredientsIngredients
Makes one large casatiello

For the dough:
500g (1 lb.) flour
100g (4 oz.) lard
1 tsp yeast
Salt and pepper
Water, q.b.
100g grated parmesan cheese (optional)

For the filling:
250-500g (1/2-1 lb.) mixed cured meats (salumi) and cheeses (see Notes)

For the topping:
5 whole eggs

Directions
In a mixer, mix together the dough ingredients with the paddle. Then drizzle in enough water to make a wet dough, usually about 1/2 as much as the flour by volume.  Switch from paddle to dough hook and knead the dough on the lowest speed for about 5 minutes. (If not using a standing mixer, see Notes.)

Scoop the wet dough out of the mixing bowl onto a well-floured surface. Using well-floured hands, form the dough into a smooth ball and place it into a greased bowl. Cover the bowl with a towel and let the dough rise for at least two hours, until it doubles in size. (You can let it go longer if you like.)

While the dough is rising, cut up your meats and cheeses into small cubes and mix everything up in a bowl. Set aside until needed.

Casatiello (Neapolitan Easter Bread)

After the dough has risen, punch it down and scoop it out onto a well floured surface again. Take a handful and set aside for later use. Use your hands to flatten out the rest of the dough into a rectangular shape about 1 cm (1/4 inch) thick. (You can use a rolling pin if you like, but the dough is quite soft enough to just use your hands.)

Now take the filling and spread it out evenly all over the top of the dough.

Casatiello (Neapolitan Easter Bread)

Gently roll the rectangle up, as tightly as you can manage, into a long torpedo-like shape, curling it around like so:

Now take the dough and place it gently into a large ring mold, bring the ends around and pinching them together. Cover the mold with a towel and let the dough rise again for another two hours or so, until it has doubled again.

Now nestle the eggs into the top of the dough ring at even intervals. Take the dough you have set aside and form it into ten thin strips. Use these strips to make crosses on top of the eggs.

Casatiello (Neapolitan Easter Bread)

Preheat the oven to 180C/375F. When the oven is hot, place the mold into the oven and bake for about an hour, perhaps a bit more, until the top is nice and golden brown. (You can raise the temperature a bit, to 200C/400F, towards the end if you find it is not browning enough.

Take the mold out of the oven, unmold your casatiello and let it cool on a baking rack. Serve it lukewarm or at room temperature.

Casatiello (Neapolitan Easter Bread)Directions
In a mixer, mix together the dough ingredients with the paddle. Then drizzle in enough water to make a wet dough, usually about 1/2 as much as the flour by volume.  Switch from paddle to dough hook and knead the dough on the lowest speed for about 5 minutes. (If not using a standing mixer, see Notes.)

Scoop the wet dough out of the mixing bowl onto a well-floured surface. Using well-floured hands, form the dough into a smooth ball and place it into a greased bowl. Cover the bowl with a towel and let the dough rise for at least two hours, until it doubles in size. (You can let it go longer if you like.)

While the dough is rising, cut up your meats and cheeses into small cubes and mix everything up in a bowl. Set aside until needed.

Casatiello (Neapolitan Easter Bread)

After the dough has risen, punch it down and scoop it out onto a well floured surface again. Take a handful and set aside for later use. Use your hands to flatten out the rest of the dough into a rectangular shape about 1 cm (1/4 inch) thick. (You can use a rolling pin if you like, but the dough is quite soft enough to just use your hands.)

Now take the filling and spread it out evenly all over the top of the dough.

Casatiello (Neapolitan Easter Bread)

Gently roll the rectangle up, as tightly as you can manage, into a long torpedo-like shape, curling it around like so:

Now take the dough and place it gently into a large ring mold, bring the ends around and pinching them together. Cover the mold with a towel and let the dough rise again for another two hours or so, until it has doubled again.

Now nestle the eggs into the top of the dough ring at even intervals. Take the dough you have set aside and form it into ten thin strips. Use these strips to make crosses on top of the eggs.

Casatiello (Neapolitan Easter Bread)

Preheat the oven to 180C/375F. When the oven is hot, place the mold into the oven and bake for about an hour, perhaps a bit more, until the top is nice and golden brown. (You can raise the temperature a bit, to 200C/400F, towards the end if you find it is not browning enough.

Take the mold out of the oven, unmold your casatiello and let it cool on a baking rack. Serve it lukewarm or at room temperature.

Casatiello (Neapolitan Easter Bread)

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Here is a very popular old nursery rhyme which talks about these hot Easter treats.

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Here is a very popular old nursery rhyme which talks about these hot Easter treats.

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“Hot cross buns,  hot cross buns!
One a penny, two a penny, hot cross buns!
If you have no daughters, give them to your sons.
One a penny, two a penny, hot cross buns!”

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Maypole dancing is a very popular Easter time tradition in Britain – and in other parts of the world too.
Dancers hold on to colourful ribbons which are attached the the top of a large pole and dance in patterns, often to live music played by the village band.