‘Pasquetta’ and ‘Pasqua’? Are they different?

The answer is yes. “Pasquetta” means “little Easter,” yet it is commonly associated with Easter Monday. The day, known as “il lunedì dell’angelo” (“Monday of the angel”), commemorates the biblical encounter of the women and the angel outside Jesus’ empty tomb. However, there is little religious significance to the celebration in modern Italy.

Pasquetta has traditionally been a day for the countryside. Following the religious ceremonies and grandeur of Easter Sunday, it was a day to escape to nature, pack a picnic lunch, toss some meat on a BBQ, and celebrate the arrival of spring. Sometimes, especially for those who do not live in the country, you may go to a restaurant with friends to celebrate, but even the most ardent city inhabitant will find some green area to enjoy the day.

Spring’s Culinary Ballet: A Pasquetta Tradition of Fresh Beans and Pecorino Cheese

On Pasquetta, fresh beans (broad beans or fava beans)  are consumed with Locatelli Pecorino cheese as a snack or appetizer in Lazio and the southern regions of Italy. This tradition goes back to ancient Roman times, along with the making of Pecorino Romano in Italy.

On Pasquetta, the stage is set for a culinary performance where families and friends gather to indulge in this delightful pas de deux, celebrating the season with flavors that sing of renewal and vitality.

The Perfect Harmony: Fresh Beans and Pecorino Cheese

In the sun-kissed landscapes of Lazio and the south, Pasquetta unfolds with a culinary aria—a symphony of fresh beans and pecorino cheese. Harvested at the zenith of their freshness, broad beans or fava beans are tenderly blanched, their crisp verdure a canvas for the creamy richness of pecorino cheese. With each bite, the palate is enraptured by the interplay of textures and flavors—a melodic duet that dances across the senses.

A Feast for the Soul

As families gather beneath azure skies, gardens burst with the exuberance of spring blooms, and the air is suffused with the laughter of loved ones. Against this backdrop of natural splendor, the tableau of fresh beans and pecorino cheese takes center stage, offering a feast for both body and soul. With every morsel savored in the company of cherished companions, Pasquetta becomes a celebration of life’s simple joys and the enduring bonds of kinship.

Unlocking the Essence of Pasquetta: Your Ultimate Guide to Embracing Italian Tradition

Instructions:

1. Shell the fava beans from their pods.
2. Blanch in a pot of boiling water for 4-5 minutes, drain and place in an ice water bath.
3. Remove the tough outer shell from the beans. (The easiest way to do this is to cut a slit along one side and gently squeeze the bean out of it’s shell).
4. Prepare your plates by arranging a small nest of baby greens.
5. Arrange the fava on top of the greens, then drizzle with the olive oil.
6. Season with salt and pepper, and sprinkle on the chopped parsley.
7. Shave the pecorino on top of the prepared beans and serve.

@pinacooksFava beans and pecorino: have you ever had them together? If not, definitely give it a try – you’ll love it! 💚♬ Sunny Day – Ted Fresco

As Pasquetta unfurls its splendor, it beckons us to partake in its festivities—to linger in sun-drenched courtyards, to revel in the beauty of burgeoning blossoms, and to savor the culinary treasures that adorn our tables. Whether enjoyed in a rustic picnic setting or amid the conviviality of a lively gathering, the union of fresh beans and pecorino cheese invites us to immerse ourselves in the tapestry of springtime delights and embrace the spirit of Pasquetta in open arms.