Easter Sunday in Italy (at least in the south) is like a Christmas day, big time, the whole family comes together and mega food, the kind that means that before there was hours and hours of cooking, although some do one thing and some another, then you put everything together, and the food is long, well into the afternoon. Mediterranean diet by storm.
Antipasto di altri i capicollo home thing, buffalo mozzarella, olives, homemade ... So to start getting into the subject, ligerita things with which you already put the boots. And all local productions home. 
Pasqualina cake. To be supported, spinach and ricotta pie and whole hard-boiled eggs, not bad thing. 
Chiena or ciaulone Pizza. Another ligerita meals, a kind of pizza filled, the filling is fresh parmesan and egg with pieces of salami, rich rich. 
crostata di tagliolini. Beef, peas, mushrooms, tomato, and pasta, all baked delicious. 
Agnello alla brace with insalata. You can not miss the Easter Sunday lamb, and if grilled, mother rich richer. With salad, or roasted peppers. 
imbottita Melanzane. This was not for me, but who are still hungry, because nothing stuffed eggplant, which enjoyed who they like. 
Lupacchioli home. A sweet corn. The first desserts. 
Colomba Pasquale. This is typical of Easter, a sort of panettone in another form, filled with bits of orange, ummmm. 
pastiera napoletana. That there are two types of grain or rice, ricotta, egg, pie filling, traditional, really funny. For my better version of the rice grain, a matter of taste. So you see what they call a ligerita ligerita repast. And to accompany it, sparkling Italian white wine Greco di Tufo, brutal, or red earth. And another white amosquetado for desserts, of Romanian origin by trying new things. And grappa or cognac to digest.
So just lent to the Italian, not bad.
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