Why don’t you make some Easter sweets at home?

Preparing some Italian and Spanish Easter sweets is a fantastic idea! There are loads of different traditional sweets to have a look at: so the first thing to do is choosing what we want to make, depending on our tastes and level of difficulty.

Whatever you will choose, it will be great fun and a lovely way to practise your Italian or Spanish watching videos in the original language!

Let’s go through the most popular Italian and Spanish Easter sweets!


The Italian colomba is the national Easter cake, famous for its iconic dove shape: apart from the classic one, you can find many new flavours to try!

This sweet definitely requires time to rise correctly and some good baking skills: follow this link to try a simplified version or follow the famous pastry chef Sal De Riso in this video!


In Spain, torrijas is one the most popular Easter dessert: stale bread soaked in milk and honey, deep fried and topped with sugar, honey or syrup.

Making it is not too difficult, watch this video and follow all the steps to prepare fantastic torrijas!

Easter Sweets

Pastiera napoletana.

Another Italian must-try is the pastiera, which comes from the Neapolitan tradition but nowadays is really popular all around Italy. A shortcrust with a soft cream made with ricotta cheese, custard cream, boiled wheat and a delicious orange flavour… irresistible!

Making it might take a bit of time as you have to make separate preparations to put together, but it’s worth it: have a look at this video for the best traditional pastiera!

Mona de Pascua. 

This is the iconic Spanish Easter sweet: a cake topped with hard boiled eggs that Spaniards normally eat on Easter Monday. You can find it mainly in Valencia, Murcia, Catalonia and Balearic Islands with some differences, especially in the decoration.

For the traditional recipe from Valencia, follow this link!

Which Easter sweet will you make at home this year?


Don’t forget to subscribe to our Italian newsletter or Spanish newsletter to keep up to date.