Easter is a very important moment for the people of Italy: for those still actively practicing, it is a time of meditation and prayer, steeped in profound spiritual meaning; for everybody else, it remains deeply tied to memories of traditions, practices and, of course, dishes, that bring us back centuries. Every Italian, I am sure, must have cherished memories of hours spent in the kitchen attentively observing grandmothers making torta pasqualina, tortellini, cestini pasquali with sweet bread dough and whole eggs.

Most of us still feels the warmth of those first days of Springs, of that special Sunday scented of incense, repleting with the beautiful sounds of perfectly pitched voices coming our from the local church, music filling our young souls with an intangible, overwhelming sense of awe, the first stirs of those deep, heart moving emotions only the beauty of art allows to experience.