THE EASTER BLESSING In ancient times, when the head of the family sat down to dinner, he blessed the guests with an olive branch (which had been blessed the previous Palm Sunday and dipped in holy water). Only then did they begin to enjoy the rich appetizer, followed by everything else. Ingredients were strictly seasonal and, above all, local: oranges, ricotta, soppressata, hard-boiled eggs, olives, and taralli. APPETIZER SERVED ON A PLATE Crostone with marinated zucchini and smoked goose breast; Pork loin rolls with grilled eggplant and smoked provola cheese; Warm soufle with sausage and caciocavallo fondue; Onion calzoncelli; FIRST COURSES Risotto with creamed new fava beans, wild asparagus tips, and crispy bacon; Burnt wheat pasta with lamb ragu and bombette; MAIN COURSES Grilled veal entrecote and lamb chop with a side of rosemary potatoes; DESSERT Easter dove cake with custard served with pineapple and strawberries; *** BEVERAGES Parco dei Manieri selection wines, mineral water, coffee, and liqueurs