News
Easter 2025: The Green Revolution on Italians’ Plates
In an era where sustainability is at the heart of everyday choices, Easter 2025 marks a turning point in Italians' eating habits. More and more families are choosing to celebrate the holiday with natural and alternative menus, embracing a type of cuisine that respects the environment and enhances local products.
According to WWF Italy, adopting a sustainable food style during the holidays can significantly reduce environmental impact. Among the suggested tips, the importance of choosing zero-kilometer and seasonal products stands out. These not only support the local economy but also cut down emissions linked to transportation and intensive production.
Easter tables are thus enriched with dishes that celebrate biodiversity and Italy’s culinary tradition. Artichoke parmigiana, for instance, offers a tasty and lighter alternative to the classic version with eggplant, using a vegetable typical of the spring season. Similarly, farinata—a flatbread made with chickpea flour, water, and oil—represents a protein-rich vegan main course full of flavor, perfect for those seeking a plant-based option.
Even Easter desserts are going green. Vegan colombe, prepared without eggs or dairy, are increasingly found in supermarkets and artisanal bakeries, while dark chocolate eggs, free from milk, satisfy even the most demanding palates. For home bakers, vegan pastiera—made with blended tofu and plant-based milk instead of ricotta—is an innovative proposal that preserves the essence of tradition.
Creativity doesn’t stop at food. Easter decorations become an opportunity to express ecological awareness, using natural and recycled materials. Eggs can be dyed with spices and foods like turmeric, paprika, beetroot, and spinach, avoiding artificial coloring and reducing waste.
Moreover, conscious management of leftovers is essential for a sustainable Easter. Freezing food in reusable containers and creatively reusing leftovers—for example, turning an Easter pie into an appetizer for Easter Monday—are practices that help minimize food waste.
Easter 2025, therefore, presents itself as a chance to reflect on personal eating habits and embrace a lifestyle more respectful of the environment. Choosing a natural and alternative menu does not mean giving up taste or tradition, but rather rediscovering the pleasure of sharing a meal that’s good for both the body and the planet.
According to WWF Italy, adopting a sustainable food style during the holidays can significantly reduce environmental impact. Among the suggested tips, the importance of choosing zero-kilometer and seasonal products stands out. These not only support the local economy but also cut down emissions linked to transportation and intensive production.
Easter tables are thus enriched with dishes that celebrate biodiversity and Italy’s culinary tradition. Artichoke parmigiana, for instance, offers a tasty and lighter alternative to the classic version with eggplant, using a vegetable typical of the spring season. Similarly, farinata—a flatbread made with chickpea flour, water, and oil—represents a protein-rich vegan main course full of flavor, perfect for those seeking a plant-based option.
Even Easter desserts are going green. Vegan colombe, prepared without eggs or dairy, are increasingly found in supermarkets and artisanal bakeries, while dark chocolate eggs, free from milk, satisfy even the most demanding palates. For home bakers, vegan pastiera—made with blended tofu and plant-based milk instead of ricotta—is an innovative proposal that preserves the essence of tradition.
Creativity doesn’t stop at food. Easter decorations become an opportunity to express ecological awareness, using natural and recycled materials. Eggs can be dyed with spices and foods like turmeric, paprika, beetroot, and spinach, avoiding artificial coloring and reducing waste.
Moreover, conscious management of leftovers is essential for a sustainable Easter. Freezing food in reusable containers and creatively reusing leftovers—for example, turning an Easter pie into an appetizer for Easter Monday—are practices that help minimize food waste.
Easter 2025, therefore, presents itself as a chance to reflect on personal eating habits and embrace a lifestyle more respectful of the environment. Choosing a natural and alternative menu does not mean giving up taste or tradition, but rather rediscovering the pleasure of sharing a meal that’s good for both the body and the planet.