Easter in Toscana
As Easter quickly approaches, we have been reflecting on Italian Easter traditions, more specifically, in the region of Tuscany. We have been lucky enough to brush up on our holiday knowledge with our native Florentine wine connoisseur, Florencia Tamanini.
A variety of traditional Easter plates are served on this holiday and with each dish is a perfect wine to pair!
Le uova sode are hard boiled eggs which will begin the meal. They can be blessed at Church and placed at the table. Be sure to place Rosemary bread on the table as well.
For the main course, lamb is served with roasted potatoes. Nobile di Montepulciano, a dry red wine made from Sangiovese grapes, will complement this savory serving.
For dessert, Quaresimali, a chocolate dessert is served. This goes perfectly with Vin Santo, a sweet wine made from Trebbiano and Malvasia grapes. 
An Easter tradition in Florence, the capital of Tuscany, is Lo scoppio del carro, or The Burning of the Carriage. This tradition dates back to July 15, 1099. Every Easter Sunday, the carriage arrives outside The Basilica of Santa Maria Del Fiore around 10 AM. A musical procession takes place outside the church for around an hour until the fireworks inside are set aflame at eleven o’clock and the carriage explodes.
Buona Pasqua a tutti!
