In this infographic we share 15 Easter food traditions from around the world.

Here’s what makes the list:

  • Russia: pashka
  • Argentina: torta pascualina
  • Mexico: capirotada
  • France: leg of lamb
  • Finland: mämmi
  • Poland: white borscht
  • Italy: colomba di pasqua
  • Ecuador: fanesca
  • Greece: tsoureki
  • Germany: chervil soup
  • Spain: rosquillas
  • United States: baked ham
  • Slovenia and Croatia: Pinca
  • Poland: babka wielkanocna
  • Naples, Italy: Pizza chiena
  • United Kingdom: hot cross buns
  • Brazil: paçoca de amendoim

Check out the infographic for more detail.

Easter is celebrated in many ways across the globe, but food always takes centre stage. Whether it’s sweet, savoury, symbolic, or simply indulgent, each country brings its own flavour to this important holiday.

These traditional dishes are steeped in history, often reflecting religious stories, seasonal changes, or local culture. Here are 17 Easter food traditions from around the world and what makes each one special.

Russia: Pashka

In Russia, Easter wouldn’t be complete without Pashka – a rich, creamy dessert made from curd cheese, butter, eggs, and sugar. Traditionally shaped like a pyramid, it’s decorated with religious symbols to represent the Resurrection. It’s often served with Kulich, a tall sweet bread, and blessed before eating. Pashka is both a religious and celebratory centrepiece.

  • Use fresh tvorog or ricotta for a smooth, authentic base
  • Add dried fruits, nuts, and candied peel for texture and sweetness
  • Press into a mould lined with cheesecloth and chill overnight
  • Decorate with “XB” (Christ is Risen) and serve cold

Argentina: Torta Pascualina

Torta Pascualina is a spinach and egg pie enjoyed in Argentina during Holy Week. Wrapped in flaky pastry, it’s filled with greens, cheese, and whole eggs, which symbolise rebirth. Though it originated in Italy, it’s become an iconic Easter dish in Argentine homes. Served hot or cold, it’s a satisfying and symbolic meal.

  • Sauté spinach or chard with garlic and onion for the filling
  • Add ricotta and grated cheese for a creamy texture
  • Crack raw eggs into the pie before baking for visual impact
  • Serve with salad or pickled vegetables to lighten the dish

Mexico: Capirotada

Capirotada is Mexico’s Easter-season bread pudding, full of flavour and symbolism. Made with layers of toasted bread, piloncillo syrup, raisins, cinnamon, nuts, and even cheese, it represents different elements of the Passion. It’s sweet, hearty, and deeply tied to Catholic tradition. Often served on Good Friday, it’s a dish made for reflection and comfort.

  • Toast bolillo or French bread slices until crisp
  • Simmer piloncillo with cinnamon and cloves for a rich syrup
  • Layer with raisins, nuts, and cheese in a baking dish
  • Bake until bubbly and serve warm or at room temperature

France: Leg of Lamb

In France, roasted leg of lamb is the quintessential Easter dish. It symbolises Jesus as the Lamb of God and is often served with spring vegetables and fresh herbs. This hearty centrepiece brings families together for a long Sunday lunch. The meat is slow-cooked until tender and full of flavour.

  • Rub with garlic, rosemary, and thyme before roasting
  • Roast slowly at a low temperature for juicy, pink slices
  • Pair with seasonal veg like green beans and baby potatoes
  • Let rest before carving to keep it succulent

Finland: Mämmi

Mämmi is a traditional Finnish Easter dessert made from rye flour, malt, molasses, and orange zest. It’s thick, dark, and served cold – usually with cream or milk. Though divisive in flavour and appearance, it’s a deeply rooted Lenten dish. Its simple ingredients reflect centuries of fasting tradition.

  • Cook the mixture slowly and let it thicken naturally
  • Chill for 1–2 days to develop its deep, malty flavour
  • Serve with double cream or vanilla sauce to mellow the bitterness
  • Try it with a sprinkle of sugar if you’re new to the taste

Poland: White Borscht

White Borscht (Żurek) is a sour rye soup traditionally eaten on Easter Sunday in Poland. It’s made with fermented rye starter, sausage, eggs, potatoes, and sometimes horseradish. Served after church, it’s a celebratory dish marking the end of Lent. Rich, tangy, and satisfying, it’s a staple of Polish Easter tables.

  • Start with zakwas (a sour rye base) for authenticity
  • Add smoked sausage and root veg for heartiness
  • Include hard-boiled eggs as a nod to rebirth
  • Serve with a dollop of sour cream and fresh marjoram

Italy: Colomba di Pasqua

Colomba di Pasqua is Italy’s signature Easter cake, shaped like a dove to symbolise peace and the Holy Spirit. It’s similar to panettone but lighter and topped with crunchy sugar and almonds. The dough is sweet, fluffy, and citrus-scented. It’s typically given as a gift and enjoyed on Easter morning or after lunch.

  • Let the dough rise slowly to develop flavour and texture
  • Fold in candied orange peel and sultanas for a classic touch
  • Use a dove-shaped mould or freeform it on a tray
  • Top with pearl sugar and almonds before baking

Ecuador: Fanesca

Fanesca is Ecuador’s traditional Holy Week soup, made from salt cod, milk, and a dozen types of grains and beans. Each ingredient represents one of the 12 apostles, while the fish symbolises Christ. Prepared only once a year, it’s a dish full of symbolism and tradition. Creamy, rich, and nourishing, fanesca feeds crowds and honours faith.

  • Soak and flake salted cod well in advance
  • Use beans like lentils, peas, fava, and corn for variety
  • Add pumpkin or squash for thickness and sweetness
  • Garnish with boiled eggs, cheese, and fried plantains

Greece: Tsoureki

Tsoureki is a braided Easter bread enjoyed in Greece, flavoured with unique spices like mahleb and mastic. The dough is sweet and fluffy, often baked with red-dyed eggs tucked into the braids. It’s made to break the fast after midnight Easter Mass. Every element – from shape to colour – carries deep symbolic meaning.

  • Use mahleb and mastic for traditional aromatic flavour
  • Knead well and let the dough rise slowly for a light crumb
  • Tuck in red-dyed eggs before the final rise
  • Glaze with syrup or egg wash and sprinkle with sesame seeds

Germany: Chervil Soup

In Germany, chervil soup (Kerbelsuppe) is eaten on Gründonnerstag – or Green Thursday, the day before Good Friday. It’s made with spring herbs, especially chervil, and symbolises spiritual renewal and the arrival of spring. This light, green soup is a Lenten favourite. It’s refreshing and deeply rooted in pre-Easter tradition.

  • Use fresh chervil, parsley, and sorrel for a bright herbal mix
  • Add potatoes or cream for body without heaviness
  • Serve with a soft-boiled egg or croutons for contrast
  • Blend until smooth for a velvety texture and vibrant colour

Spain: Rosquillas

Rosquillas are Spanish Easter doughnuts—ring-shaped pastries enjoyed throughout Holy Week. They vary in texture and flavour: some are crunchy, others soft; some plain, others glazed or dusted with sugar. Often flavoured with anise, they’re perfect for snacking or gifting. Simple and nostalgic, they’re a favourite across generations.

  • Use baking powder or yeast depending on desired texture
  • Add aniseed or lemon zest for traditional aroma
  • Fry in oil until golden, then coat in sugar
  • Store in tins – they keep well and travel easily

United States: Baked Ham

Baked ham is a centrepiece of American Easter dinners, often glazed with brown sugar, honey, or fruit juices. It became popular because hams cured in winter were ready to eat by spring. Served with classic sides, it symbolises abundance after Lenten fasting. Sweet and savoury, it’s a celebratory favourite.

  • Score the surface and stud with cloves for flavour and presentation
  • Glaze with brown sugar and mustard or pineapple and honey
  • Baste often for a shiny, caramelised finish
  • Slice thinly and serve warm or cold with seasonal sides

Slovenia and Croatia: Pinca

Pinca is a rich, eggy Easter bread from Slovenia and Croatia, marked with a cross on top before baking. Lightly sweet and citrus-scented, it’s often eaten on Easter morning or included in blessed food baskets. The cross symbolises Christ, while the bread itself represents renewal. It’s soft, golden, and ideal for sharing.

  • Use plenty of eggs and butter for a soft, enriched dough
  • Flavour with lemon and orange zest or a splash of rum
  • Score a deep cross into the dough before baking
  • Dust with sugar or serve with ham and cheese

Poland: Babka Wielkanocna

Babka Wielkanocna is a tall, sweet Polish Easter cake baked in a bundt or tube pan. It’s flavoured with citrus or rum and topped with glaze or icing. Light, airy, and beautifully presented, it celebrates the joy of Easter Sunday. Often baked alongside savoury dishes, it’s a beloved part of Polish Easter feasts.

  • Choose between a yeast-risen or sponge-style version
  • Add sultanas, nuts, or candied peel for richness
  • Glaze with lemon icing and decorate with sprinkles
  • Slice and serve with tea or as dessert after dinner

Naples, Italy: Pizza Chiena

Pizza Chiena, or Pizza Rustica, is a dense, savoury pie packed with meats, cheese, and eggs. Eaten cold on Easter Sunday, it’s made on Good Friday to rest and firm up. The name translates to “full pie” – and it truly is. This Neapolitan favourite marks the end of fasting and the return to indulgence.

  • Fill with ricotta, mozzarella, cured meats, and boiled eggs
  • Use shortcrust or puff pastry for a golden, flaky crust
  • Bake until the filling is set and the top is crisp
  • Cool completely before slicing for clean, defined layers

United Kingdom: Hot Cross Buns

Hot cross buns are spiced sweet rolls traditionally eaten on Good Friday in the UK. Marked with a symbolic cross, they represent the crucifixion, while the spices signify embalming spices. Warm, fragrant, and lightly sweet, they’re one of the most recognisable Easter bakes. They’re often enjoyed toasted with butter.

  • Use cinnamon, nutmeg, and allspice for classic flavour
  • Soak raisins or currants before adding to the dough
  • Pipe flour paste crosses before baking for the signature look
  • Glaze with sugar syrup for a shiny finish

Brazil: Paçoca de Amendoim

Paçoca de Amendoim is a Brazilian peanut sweet often eaten during Easter celebrations, especially in rural areas. It’s made from ground peanuts, sugar, and cassava flour, forming a crumbly, fudge-like treat. While more commonly associated with Festa Junina, it also appears at Easter in many households. It’s sweet, simple, and addictive.

  • Use roasted peanuts for the best nutty depth
  • Blend with cassava flour and sugar until it clumps together
  • Press into moulds or cut into squares once compact
  • Keep in an airtight container to preserve freshness

Conclusion

Easter traditions may vary wildly from country to country, but one thing remains the same: food brings people together. Whether it’s the sweet richness of Russia’s Pashka, the herbal lightness of Germany’s chervil soup, or the savoury comfort of Ecuador’s fanesca, each dish carries meaning beyond flavour. These foods reflect faith, family, and centuries of cultural heritage.

So whether you’re celebrating with a roasted leg of lamb or a plate of hot cross buns, take a moment to appreciate the stories behind the dishes. Easter isn’t just about what’s on the table — it’s about the traditions we honour, the memories we create, and the people we share them with.