A little bit of Italy this Easter ....... Neopolitan pastries and Colomba

Today I will be eating one of my favourite Neopolitan pastries.

It is made with ricotta cheese, eggs, sugar and candied peel and finished with a lattice of pastry and according to Rosa is best made the day after.

Now for boring reasons we have not been home to Italy for Easter and instead Tina will be making this favourite of mine.

That said we did indulge ourselves with a Colomba which combines that soft texture with spices and fruit and which was specifically made for the holiday market.

But it’s always the food of the south that I like the most and so along with those pastries will be a heap load of other things.

And when we go back there will be little in the way of processed food, instead everything will be made from what comes from the local market and shops.

Rosa will have bought if fresh that day along with the vast amounts of bread which will vanish in a trice.

Pictures; Neopolitan pastries, made by Rosa from the collection of Andrew Simpson, and Colomba from in solito Panettone,  http://www.insolitopanettone.com/en/news/58/556/