Piedmont’s mark on Easter Traditions

The world is beautiful because it is varied! Wherever you go, you’ll find a different typical dish on your plate, particular customs, characteristic celebrations… I wonder how you usually celebrate Easter! 

When I was a child – but still now that I am grown up – I used to receive a chocolate egg at Easter.

Even though I am no longer a child, I haven’t lost the curiosity to unwrap it and find the surprise, but I haven’t lost the greed to eat chocolate either. 

As it happens, Piedmont is the Region of Chocolate: in fact, the genius of creating chocolate eggs and putting a small gift inside them goes to us Piedmontese.

Chocolate eggs

It is an undisputed fact that the custom of giving eggs has ancient origins. Since the Middle Ages, the exchange of hen’s eggs was considered a symbol of rebirth. They were boiled and wrapped with flowers and leaves so that they would turn colour naturally. 

But in the south of Piedmont, specifically in the Langhe and Monferrato (among the hills that have become a Unesco heritage site), this tradition is strongly rooted in popular culture. The protagonist at the end of Lent was the ritual “Canté j’euv”, or egg-singing: the young people of the village passed by each farmstead, greeting and singing a melody of good luck for spring. The owner of the farmstead reciprocated the gesture by giving fresh eggs. 

In the long run, the omelette bored the stomachs of our ancestors, so Mrs Giambone, the owner of a small shop, covered the egg shells with melted chocolate: a small expedient that was welcomed with great enthusiasm. But Piedmontese ingenuity didn’t stop there: in 1925, Piedmontese chocolatiers began putting the famous surprise inside chocolate eggs. 

Uova Latte Calcagno Piedmont Delights
Which do you prefer: milk, white or dark chocolate egg?

But as well as words, deeds are also needed and, in this case, the best thing is to eat a real Made in Piedmont chocolate egg. Calcagno 1946, in fact, gives us the chance to eat this sweet in three different versions: milk chocolate, dark chocolate, and white chocolate. This manufacturer not only makes chocolate creations but also manages to combine the beauty of innovation with the faithful taste of tradition. You will be able to taste the passion, commitment and credibility, as well as the unmistakable flavour of authentic chocolate.

The eggs contain nice surprises made by fair trade: a good, nice and ethical gift. What more do you want from life? If you’re thinking about getting ready for the swimming costume test, know that the dark chocolate version is included in the diet 😏

Easter Colomba

If Easter eggs are the dream of the youngest children, the sweet to satisfy the sweet tooth of adults is the Colomba.

The shape reminds us of the Christian tradition, but already at the time of the Lombards, King Albonio received as a sign of peace a cake of this shape from a clever old confectioner who managed to appease his attempt to besiege the city of Pavia in the 6th century. The cake was so inviting and delicious that King Albonio’s last words were: “Peace be and I will always respect the doves as a symbol of your delight”. 

Our producer Brusa of Biella, specialised in pastries and baked goods of the most ancient Piedmontese tradition, makes these cakes using only high quality raw materials, making them very soft: natural white mother’s yeast, butter from fresh pasteurised pure cow’s milk cream and fresh eggs. If you think you’ve touched the sky with the classic version, you haven’t yet travelled the galaxy tasting the dove made with chocolate drops or the one filled with juicy sour cherries

Colomba is a classic Easter treat and everyone has the right to eat it. In fact, Assedium has created a gluten-free version for the revenge of coeliacs! Stuffed with a constellation of chocolate chips, crunchy hazelnut icing and whole almonds make this dessert irresistible.

Colomba Gluten Free Assedium Blog Piedmont Delights
Assedium’s craftsmen take care of every detail in the creation of Colomba

The secret ingredient to enjoy it at its best? Accompany it with a glass of Travaglini’s Passito di Nebbiolo, for its balsamic and berry scents, or Orsi’s Moscato d’Asti for those who love bubbles.

– Until next time, with Love!