Inspiration for Easter
The best thing about Easter? This spring holiday is always a time for indulgence. Tables throughout the whole of Europe are decked with Easter dishes, often lamb, eggs and chocolate. Every country and every region has its own traditions. In the run-up to Easter, chefs and bakers pull out all the stops with Easter menus, breads and bakes, chocolate eggs and figurines and so on. Read on to get inspired by Easter traditions all across Europe and discover our own Debic Easter recipes.
Easter marks the end of Lent, the six week fasting period leading up to Easter. In the Middle Ages people were not allowed to eat eggs while they were fasting, but that of course didn’t stop the chickens from laying them! So people hard-boiled the eggs so that they could keep them for longer. These were then decorated and given as gifts at Easter. From the far north to the deep south of Europe, eggs are a prominent feature during the Easter festivities. Of course, it’s not Easter without chocolate. Chocolate eggs, sweets and cakes are a favourite on food lovers’ Easter tables – and who can blame them?
Each country has its own traditional Easter dishes, from artichokes in Sicily, to white asparagus in Belgium and the Netherlands, and typical Easter tapas in Spain. In France, the land of pastry, it goes without saying that the Easter assortment is generous and varied. French pastry chefs get the creative juices flowing with themes such as nests, eggs, Easter chicks and bunnies, Easter lilies and a whole lot more.
Ever heard of Easter men? They are made with white bread with a hard-boiled egg placed in the middle, still in its shell (which you can also decorate!). These men can predominantly be found in German-speaking areas, but are also popular around Amsterdam and in other parts of the Netherlands. In Italy, Easter is a definitely a ‘high season’ for local bakery specialties, and the three favourite Easter specialities here are la pastiera, la colomba and il casatiello.
Want to be inspired by our own Debic Easter creations?
Discover our recipes for chefs and bakers.
This delicious creation by Raphaël Giot is inspired by the classic Merveilleux, but with a modern twist. As individual pastries, or as a large cake ... your guests will undoubtedly enjoy this treat.
A fresh take on the classic pavlova by Wouter Hanssens, given a special Easter touch. The combination of the pavlova with chocolate and different lemon preparations is a real flavor bomb!
