Chiocciole Pasquali

Chiocciole Pasquali

Easter is the most important holy feast in the Christian religion and comes 40 days after Lent when we give up something we enjoy as a form of penance.  And in Italy, there are more than 3,000 celebrations from the north to the south including processions, religious rites, sacred representations, festivals and folk traditions. Entire villages go down to the streets during Holy Week to celebrate and commemorate the sacred drama of the death and resurrection of Christ.

I spend Easter together with my family – my husband Manuele, mum and dad and my parents-in-law. We enjoy our Easter lunch all together and this year we’re having roast beef (I confess, I don’t like lamb!), artichokes sautéed with olive oil and garlic, and meat lasagna with béchamel and Chiocciole Pasquali for dessert. The weekend ends with Easter Monday, a holiday here in Italy and we spend the day outdoors with friends and family. I’m hoping for a beautiful day because we’re planning a barbecue at home and a nice, long bike ride through the countryside.

There are many Easter menus in the various regions of Italy but throughout the country, there are two main food themes – lamb, the symbol of innocence and purity and the egg, the symbol of life and rebirth.

Some of the typical regional dishes are:

Veneto – the famous Colomba Pasquale.

Campania – Pastiera Napoletana, an Easter cake made of pastry crust, ricotta, farro, eggs, spices and candied fruit. A very caloric bomb!!! 

Liguria – Cappon Magro, a rich and elaborate salad of seafood and vegetables with an anchovy and caper dressing.

Sicily – Pasta Con le Sarde (Pasta with Sardines) made of long pasta, sardines and wild fennel.

Piedmont – Lasagne Gran Magro, a meatless Lasagne made of a rustic sauce of butter, olive oil, anchovies, parmigiano and pepper.

Friuli – Baccalà alla Cappuccina, salt cod with anchovies, raisins and pine nuts.

And we have chocolate bunnies (coniglietti), too!

Chocolate Bunny

The origin of my recipe for Chiocciole Pasquali comes from Trentino and means Easter snails…

Chiocciole Pasquali
Recipe type: Dessert
  • 300 gr (2¼ c.) flour
  • 120 gr (1/2 c.) drained Ricotta
  • 4 Tablespoons milk
  • 1 sachet of yeast for sweet (32 g) or 1 T. baking powder
  • 1 egg yolk
  • 0,5 dl (2 tsp.) olive oil
  • 70 gr vanilla sugar or ⅓ c. sugar and 1 tsp. vanilla
  • 1 icing sugar sachet 125 gr or 1 c. of powdered sugar
  • 1 albumen/egg white, slightly beaten
  • 60 gr (1/3 c.) sugar
  • 90 gr (1/2 c.) chocolate chips (or raisins)
  • 50 gr (1/2 c.) chopped almonds
  • 2 Tablespoons of ground cinnamon
  • Grated zest of 1 lemon and 1 orange
  • 2 Tablespoons of rum
  1. Preheat oven to 180°C/350°F.
  2. In a bowl, combine flour, ricotta, milk, yeast (baking powder), egg yolk, olive oil, vanilla sugar (sugar and vanilla) and icing sugar (powdered sugar).
  3. Mix well with electric mixer until smooth and homogeneous.
  4. Roll out the dough on a well-floured surface into a rectangular shape about 30 x 50 cm(12" x 20") and a little less than 5 mm (1/4") thick.
  5. Brush the dough with some of the albumen/egg white.
  6. Spread the sugar, chocolate (or raisins), almonds, cinnamon, zests of lemon and orange, and sprinkle the rum.
  7. Roll up the dough tightly lengthwise like a jellyroll.
  8. Slice the roll to obtain discs around 1 cm(1/2") thick.
  9. Butter up a baking sheet and lightly dust with flour (or use parchment paper).
  10. Place the discs on baking sheet.
  11. Brush them with beaten albumen/egg white.
  12. Bake in oven at 180/350° for around 25 minutes until the discs are golden.
  13. Makes about 20 biscuits/cookies.


Chiocciole Pasquali — 16 Comments

  1. Marisa, I just finished baking them and they came out much better. I still have to practise rolling the dough tightly: I think that is the most difficult part of the recipe. My next door neighbour’s kids ate them and I got the highest score ever in cakes! Thank you so much for this recipe that I will treasure forever.

  2. I tried them this weekend but unfortunately they did not resemble your photo. I will not give up and as the taste of the biscuits was heavenly!

  3. I tried them but they did not resemble your beautiful photo. So I will try again and hopefully next time they be more similar to yours. However the taste was absolutely heavenly. Will not give up!!

    • ciao Roby!!! thank you very much for your lovely suppor in each my food-mission!! 🙂
      Hugs! <3
      Happy Easter to you!

  4. Must ask my wife to get hold of this recipe. Seems like a great combination of ingredients. New recipes are always welcomed! Thanks Max

    • Max you are too kind!! I hope the biscuits will like you….let me know! Monica already tasted them….

  5. What a great recipe! I have already printed it and will definetely bake them for Easter this Sunday. My sister and above all my lovely niece and newphews wil be exicted to know I’m bringing something new to eat!! mmmhhh

    • Ciao Monica!! Thank you very much expecially for your support and to offer me the opportunity to join this site and post my recipes!
      Let me know about your chiocciole releasement!
      I hope to see you tomorrow to wish you and Massimo Happy Easter!

  6. Bravissima tesoro e complimenti per queste girelline meravigliose!! Devono essere squisite, per Pasqua poi una vera bontà! <3 Kisses and a big hug!

    • ciao Ely cara sei passata anche qui ti adoro!! Ma che amiche stupende ho??? 🙂
      un bacione grande a più tardi per gli auguri…

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