In Tuscany, Easter is not simply a date on the calendar. It is a social celebration. A return to long lunches, shared tables and unhurried afternoons. It marks the transition from winter to spring, when homes open again, hills turn green and meals become collective experiences rather than individual moments.
The Easter menu at La Locanda di Pietracupa, available on Easter lunch, April 5th 2026, is conceived within this spirit of conviviality. Offered at 80€ per person (drinks not included), it is designed as a complete dining experience – a journey meant to be enjoyed together, around the same table.
Celebrating Easter here means experiencing a true Tuscany Easter menu in the heart of the Chianti countryside, where landscape and season shape every dish.
Easter as a Social Ritual at the Table
Before speaking of ingredients, one must speak of meaning. In Tuscany, Easter has always been associated with gathering – families reconnecting after the winter months, friends sharing a table that stretches into the afternoon, conversations flowing as naturally as the wine.
The menu reflects this idea. It respects the traditional symbols of the season – lamb, spring vegetables, bright flavors – but interprets them with balance and contemporary awareness. There is no excess celebration, no rigid repetition of tradition. Instead, there is coherence.
This is an Italian Easter menu built not around spectacle, but around the pleasure of sharing.
Starters: Opening the Celebration
The opening courses set the tone with contrast and harmony.
Crisp phyllo pastry parcels filled with pecorino and raisins, finished with a light ricotta foam, introduce both sweetness and depth. Pecorino evokes pastoral heritage and the rural traditions of the region, while the raisins add a gentle spring nuance. The interplay between crunch and creaminess immediately establishes balance – an invitation to convivial dining.
The wild boar mini burger with mustard seeds and creamy potatoes brings the landscape of Chianti directly to the table. Game meat speaks of wooded hills and local identity, while the mustard and potatoes soften and structure the flavor. It is a dish that carries character without heaviness.
These starters do more than begin the meal. They frame the celebration.
First Courses: Lamb and the Brightness of Spring
In Italy, lamb is inseparable from Easter. It is both seasonal and symbolic. At La Locanda di Pietracupa, it appears in a form that honors tradition while introducing freshness and light.
Fresh pasta cannoli filled with lamb, served with candied lemon and a smooth pea purée, reinterpret a classic ingredient through contrast. The lamb remains central, yet the lemon introduces aromatic brightness and the peas reflect the season’s renewal. The dish feels celebratory without being heavy.
Spaghetti with black garlic cream, olive oil and chili pepper demonstrate how simplicity can become refined through technique. Black garlic adds depth without aggressiveness, creating a rounded and elegant flavor profile. The result is modern yet grounded – a contemporary interpretation that fits naturally within a Tuscany Easter menu.
Here, Easter is expressed through clarity and balance.
Main Courses: The Heart of Conviviality
The second part of the menu brings the shared ritual of Easter to its fullest expression.
Free-range cockerel in fricassee sauce, accompanied by Pantelleria caper powder and crisp bread tiles, recalls the comforting familiarity of traditional Sunday cooking. Yet its structure and presentation introduce refinement. The acidity of the capers and the texture of the bread add dimension without disrupting the dish’s rustic foundation.
Deep-fried lamb chops with fresh artichokes represent perhaps the most emblematic moment of the meal. Lamb returns in a more direct form, accompanied by artichokes – one of spring’s defining vegetables in Tuscany. The frying technique enhances conviviality, echoing home-style preparations that invite sharing and informal enjoyment.
At this stage, the celebration feels complete. The table becomes the center of the experience.
Dessert: A Gentle Closing to the Feast
The meal concludes with dessert and coffee, maintaining the coherence established throughout the menu.
Rather than overwhelming sweetness, the closing course offers balance – a light yet satisfying end that allows conversation to continue naturally. Easter, after all, is not about abrupt endings. It is about continuity: from winter to spring, from one generation to the next, from memory to present experience.
The dessert functions not as spectacle, but as a graceful transition toward the lingering pleasure of the afternoon.
Easter in the Chianti Hills: An Experience to Share
Choosing La Locanda di Pietracupa for Easter means choosing to celebrate in a place where landscape, season and table converge.
This is not simply an Italian Easter menu created for the occasion. It is a thoughtful expression of spring in Tuscany – an experience that reflects the social importance of the holiday, its convivial spirit and its connection to the land.
Offered at 80€ per person, the menu is conceived as a complete journey, designed to be experienced in its entirety.
Discover the full Tuscany Easter menu on April 5th 2026, and celebrate Easter in the Chianti hills through seasonality, shared tradition and contemporary vision.
Join us at the table and discover Easter in Tuscany through seasonality, landscape and shared tradition.
