3 EGG-cellent Italian EASTER Recipes | How to Make Stuffed Eggs, Torta Pasqualina & Easter Cookies

[@PastaGrammar]

What's YOUR favorite way to use eggs?

[@rhiannonphoenix5426]

Hard boiled egg sandwich

[@dennistafeltennis1190]

@@rhiannonphoenix5426 yeah or just fried in a pan you know. simple stuff hehehe

[@dennistafeltennis1190]

TBH a soft boiled egg with some salt is enough for me :)

[@giuseppecorrente3454]

TONS of recipes but...carbonara is the way. Ma pure una grande frittata di cipolle, va'!

[@tonydelgado7542]

Benedict!

[@progpetar]

From an Italian couple that is born and raised in Genoa: watching Eva cooks a recipe from our beloved hometown it's a gift for our hearts and souls (but to be fair, every recipe prepared by Eva is a gift to Italy itself!) lots of loves from genoa, liguria guys! Always watching you every sunday's dinner ❤️🇮🇹

[@PastaGrammar]

Grazie!!! ❤️❤️❤️❤️

[@penelopepittstopP]

SweeeeeT!

[@wruizm7]

Love how much more happy Eva seems when she eats the food she makes in Italy vs USA. Can tell there is a huge difference in food quality!

[@turesaadams7894]

It's fresher

[@Coasterdude02149]

@@turesaadams7894 Bio Engineered (GMO) are also less prevalent, and in some cases illegal to sell, in Europe than in USA. I never realised how bad our food was until I started watching Pasta Grammar

[@Dreckmal01]

You guys could make friends with small/local farmers to get those farm fresh ingredients. I paid for the upkeep and preparation for a whole pig. I know it was fed with quality ingredients, and I know the folks who raised it. They, in turn, know the folks who run the local butchery shop. It might not be as easy or convenient as driving to a Kroger, or Albertson's or a Piggly Wiggly, but it is possible here in the states. You just gotta work for it. Farm fresh eggs, with dark orange yolks. You can buy non-gmo operator owned flour. I know it's popular to complain about the USA, but saying it's not available is just not true. Italians who cook at home go to the market everyday to get fresh produce. You could do that too, with a little research. But most folk here in America will say "I just don't have the time". That's a bunch of bull. People don't make the time. Anyone who has learned from Eva knows that an amazing pasta dish can be made in as little as 15-30 mins, from scratch. You just have to actually want to do it.

[@penelopepittstopP]

So sad that not only our food is GMO'd but also our bodies and brains! All in the name of safety and convenience. What a Greek tragedy we have become.

[@monicabenito642]

Adoro l'Italia dall'India! prima frase italiana che ho imparato!

[@onorevolenullazzo4210]

Bravo!

[@gwenscoble6229]

Congratulations to Mama Rosa on her video debut. 🤩

[@aadelung]

Of all of the amazing things Eva does, I'm also impressed by how she can work a bunch of flour into dough wearing a BLACK SHIRT and have that shirt remain spotless!!!! Chapeau!!

[@suzz1776]

when mama rosa, arrived I got this big smile. ur mother is so sweet. tell her that we r all very happy that we finally got to "meet her" :) and Happy Easter to u all!!!

[@PastaGrammar]

Thank you!!! ❤️

[@kwall1464]

Mamma Rosa! Loved meeting her!💕 Eva just lit up while introducing her, so sweet.😊

[@irenecairo9594]

Grazie mamma Rosa, mi emoziona vedere così tanto amore per la tradizione italiana. Bravi ragazzi❤️

[@joekoscielniak8576]

It is very nice to see your Mama. What a sweet lady. Now we know and see why Eva is such a kind and funny person, and skilled cook. Family is everything to start with, a good foundation for a good life.

[@jessiesanchez3821]

Maybe I‘m too curious but because of Harper’s pics at his teen years, it would be really nice if you both took a time to tell us about what your childhood looked like. Greetings from Germany! Frohe Ostern.

[@jrw6061]

A very blessed Easter 🐣 to you both and all the pasta 🍝 grammar fans 🍝 !! Peace ✌🏻

[@donnapetraglia4981]

American of Italian heritage here. Love the recipes and stories. Glad you are here Eva in the USA to help keep the American/Italian experience alive.

[@daniq25]

We eat pascualina down in Argentina too, brought by the Italians that came here years ago :)

[@Sunjoy1]

Mama Rosa is lovely...so wonderful to meet her..Eva, thank you for convincing her to join in..

[@Sgape]

I just love the circles Eva does with her hand as soon she likes the food

[@andromeda156]

My first thought is, "Oh, Eva's conducting, she likes the food!" 😂

[@edoardoruggeri1]

Yes in Italy we do that gesture when we want to say that something is, or tastes very very good. It could be compared to a "damn this is good!".

[@lottatroublemaker6130]

@@edoardoruggeri1 - There’s this Italian dude on KZbin, he lives in Thailand, but is on here making traditional Italian foods as salami etc, made in the old way - He and a friend he sometimes cook with, really makes this gesture and people think it is soooooo funny! I just cannot remember his name right now, haven’t seen a video from him in a while...

[@cinnamonbeardstud]

I was just thinking "I wish Eva and Harper would post again" and then BOOM! It's an Easter miracle.

[@andrewscala6006]

Buona Pasqua!! Being a first generation Sicilian, I love the Easter celebration with its faith expressions and food. Pizza rustica, cassata siciliana with rice or wheat, leg of lamb roasted with lots of garlic, Easter bread with colored eggs....oh such memories, beautiful!!!

[@antonio197521]

Hey guys always amazing. My mom used to make the sweet cookie one and being from Calabria she said there it was called cootsupa (spelling) and she used to tell us as kids to wait patiently because she would make the regular shaped one that you made but then for the kids the girls would get one shaped like a doll called la puppa and for the boys la vasketta a basket like an Easter basket shape. Lol we were poor lolol now kids have drones and iPads lolol but it meant the world to us not because it was a toy but because we felt special.

[@christinaesther17]

Making me miss my Grandma Williams, I as a deaf person sees entire family chatting, I'd sneak in her old 1960's kitchen pull up the cosco step stool chair, u pull the step out at bottom, and step up then sit watching her make the pies and all things with bread - she loved having me in there. The difference with you is you're very careful with your bread, always made with love - that's the secret! ;) I really am learning all this - unlike others. thank u for making it so wonderful with hints and tricks and including your Momma Rosa. Please thank her for being in the spotlight - such a sweetie!

[@riccardocostantini6560]

Quanto sei bella Eva! In tutti i sensi! E mamma Rosa, che te lo dico a fare! Prevedo un canale da un milioncino di followers!

[@PastaGrammar]

Grazie mille!!!! ❤️

[@BrLambert]

The Calabrian Easter Cookie, reminds me of the crown of thorns that Jesus wore, the 3 eggs symbolizing the trinity, but the texture reminds me of the biscuits that babies eat while teething( I really like those)not zwieback, it looks really good. Your mom was a natural.

[@stephaniejaniczekssmugglerscan]

Thats exactly what it is. I saw that to.

[@RJ-mw2gw]

Yes!

[@Jorunaletto]

That's exact and the 33 layers of the savory cakes are for the 33 years of Jesus. Typically in Festivity Meals there is always some kind of symbolism

[@dad15241]

There's a site called An Italian in my kitchen, and she called this cookie Easter bread. She also called it cuculi.

[@Carol-Bell]

I knew when you said it’s time for the student to step aside for the teacher, it was going to be Mamma Rosa. She did a very good job explaining everything, and I hope she will be willing to teach us in another video. Beautiful.

[@blanchekonieczka9935]

That's how my mother taught me to test if the oil was ready for frying. No fancy thermometers, just a bread crumb. Works every time! You're so blessed to have Mama Rosa! Lost my Mama when I was 32 and carrying my second son. He's now 33 and a father and I still miss her ever day.

[@zanizone3617]

In Liguria, Torta Pasqualina is done with artichokes. If done with chards we call it Torta Cappuccina. For some reason, outside of Liguria people attached the name Pasqualina to the Swiss chard recipe. One of the many oddities of Italian cuisine, I guess.

[@lisapanozzo-tucker3280]

The smile and the love in Eva’s eyes when she introduced her mother was beautiful to see. Happy Easter!

[@iReporteriReporting]

Love your traditional foods, Eva. My grandmother never really cooked that much in America although she was a pure Italian through and through. So o had to learn a lot on my own. You are adding to my authentic collection.

[@roesbud53]

She’s working with flour in a Black Shirt!! Amazing!

[@Ekkis25]

Wow Eva looked fantastic in the different shots the lighting really flattered her and I was stunned by her beauty (especially a favorite of the up do on the second recipe) , that being said Mama Rosa was the prettiest girl in your video today !

[@jamesmasters4255]

Best Italian cooking series ever. Homely, earthy. I live for, I now call them episodes every week, they are so good.

[@EdgarCarlosDuarteAguilar]

11:24 My first thought was “chef Alfredo”.

[@natfrancesca94]

Me too!!!

[@ChickenSoup736]

So do I

[@pd4654]

Me too!

[@icrox7291]

I know that is not a recipe from Calabria, but another recipe with eggs that is amazing for Easter is the Napolitan "Casatiello"

[@fusadiluna]

At first i thought the "tarallo" was a casatiello lol. The neapolitan Casatiello is the best thing of Easter, in my opinion.

[@Daniela-wg9nz]

Che adoro, pur non essendo napoletana.

[@icrox7291]

@@fusadiluna have some steps in common (like the sharp) but doesn't have the half of the ingredients lol

[@fusadiluna]

@@icrox7291 principalmente, il casatiello è salato a differenza della ricetta presentata qui, infatti faccio una difficoltà enorme a immaginare le uova sode intere sopra un dolce :D

[@fusadiluna]

@@Jorunaletto ma con chi ce l'hai? Nessuno ha detto che quello è un casatiello, forse sei tu che devi andare a studiare

[@JoeTyria]

For Easter, I get the theology around the 33 layers. Jesus was 33 years old at the time of the Crucifixion. I think it's awesome that the faith is incorporated into Easter recipes.

[@laurahollister6186]

Loved your Momma! She is a natural! Ask her to come back!

[@UntarWow]

I love mommas blue and white bowl. Like looking into shallow waters

[@stefanob.6551]

Here in Campania we have "casatiello" which is an Easter savoury dish made with a lot of things and it shares with Calabrian "tarallo" the same way of using the eggs! So I'm glad to see that in several parts of Italy we have similar ideas and similar traditions!

[@maureenruggeri5026]

Ava is just so unbelievable!!! You are a lucky guy, and what a blessing to meet her mom! Thank you for sharing. Hard to believe she is her mother... she looks so young! God bless you all and have a wonderful Easter!

[@onorevolenullazzo4210]

La calma e la genuinità di mamma Rosa davanti la telecamera per la prima volta è sorprendente, poi vabbè, la bravura nel cucinare quelle uova è impressionante, complimenti Eva😍

[@bbmcgee33]

1) Ma questa torta si chiama taralli?! 2) Ammoniaca nell'impasto?! 3) Lo strutto?! Secondo me la bellezza di questo canale non solo sta nel divulgare le tradizioni italiane a una comunità internazionale, ma anche agli italiani stessi! ❤😍 Grazie mille. Non si smette mai di imparare... Buona Domenica delle Palme a te e ai tuoi cari 😘

[@myrrdyn]

Ammoniaca per dolci = carbonato d'ammonio = Ammonium carbonate en.wikipedia.org/wiki/Ammonium_carbonate#Leavening_agent

[@bbmcgee33]

@@myrrdyn Ahhhhhh... grazie! 😊

[@Daniela-wg9nz]

Oggi lo strutto fa storcere il naso alle persone e spesso viene sostituito con l'olio d'oliva o il burro, ma in passato era usatissimo, per friggere, nei prodotti da forno e come metodo di conservazione.

[@bbmcgee33]

@@Daniela-wg9nz Lo so, lo so. Ma da vegetariana, mi fa un po' senso!

[@Jorunaletto]

Nella nostra provincia le chiamiamo cuzzupe e solitamente sulla superficie si mette una simil meringa al limone, deliziose!

[@Brooksie603]

PS... I was so nice to see Eva's mom on here! She looks so sweet!

[@carmennemrac3337]

It's beautiful how you guys show our Italian traditions, especially the southern ones! In your videos I find every single aspect of my culinary culture and it's very touching. Grazie da una ragazza lucana, non così distante dalla Calabria. Keep going guys, you're doing great!

[@PastaGrammar]

❤️❤️❤️❤️

[@MegaBreloom]

I hope you shared with Mama Rosa 😆 Everything looks great! Eggs are the best 🤩

[@idkidc6480]

Man this channel just hits different I love it!

[@cosnikdogsaidso8323]

Eva, a nome di tutti i liguri ti perdoniamo per la maggiorana ovviamente, e ti ammiriamo per come sei riuscita ad evitare di dire prescinsoea 😂. And Harper's tarallo looks great. Quasi dimenticavo, la naturalezza con cui Mamma Rosa prepara le uova è fantastica. La rappresentazione della genuinità di persone, usi e costumi italiani.

[@Ironxsteelix]

Something i will say is that i am really happy that i watched Eva make pasta as i used to make it really weird and never tasted good. Thanks Eva you taught me to make proper pasta from scratch (also i am talking about gnocchi)

[@robertazenith]

Io sono di Reggio Calabria, questa Pasqua la passerò sola soletta in Friuli, vedere questi video mi fanno sentire un po' a casa. Grazie mille ♥️

[@linda7726]

Dear Eva and Harper....there are no words to describe your videos except “BRAVO” !👏. A special thanks to Eva for bringing back so many wonderful memories of my childhood with my immigrant grandparents from Italy. I cooked with my Nonna all the time in preparing for our traditional Sunday feast. Many, many of the “southern Italian” dishes you have made so lovingly, were the ones we also made! .....Bello....Grazie❣️. P.S. I wish I had learned more Italian..🙂

[@bilalelallaoui1208]

yesterday i go to my nonna house and she was watching this channel buona pasqua a tutti e due

[@joaquinwaxmagbanua6826]

11:34 I SCREAMED!!!!!!!!!!!!! MAMA ROSA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@juliazappone2021]

Eva and Harper, bet your parents are proud of you for sharing Italian family traditions as well as regional food. As a Polish/ Italian America, I enjoy and make many of your recipes. My husband loves the variety of different foods!! Thank you. Your channel is top of my watching moments!! HAPPY EASTER!

[@heatherj3030]

What a treat to see you mama! All 3 dishes looked delicious, but I'd be most excited to try the second one, yum!

[@CCI1970]

Love the video! My parents are from Campobasso. During Easter we make a Frittata with roughly 50 eggs. The Frittata has pork, prosciutto, caciotta cheese and Parmesan we would serve it room temperature with homemade focaccia bread. The tradition was that after Easter mass we would stop at our grandparents and cousins homes. They would serve us their frittata/bread and an espresso at each home. Since Covid-19 we have made a smaller version with only 20 eggs for me and my wife. I posted pictures on your Facebook page.

[@pamelapombo2016]

Eva, I am from Uruguay, South America and we make torta pasqualina all the time, it was just an Easter food but it has become a staple in our lives, we eat it year round and it's very common in every family. I now live in the US and my 6 year old son absolutely loves Pasqualina, he asks for it and I'm super happy because I get him to eat leafy greens! We keep many traditions like you do since we can't find all the things we used to eat in Uruguay now we make them! Love your videos!

[@reggaepetteri7719]

Those dishes look so delicious, especially that torta pasqualina! Those stuffed eggs would be ideal with a drink or a few.

[@dianerichards6015]

Wow, first time Eva's mother was on, she's tiny. So cute.

[@evarlast]

omg. Uova Ripiene is the greatest thing I've ever seen. I need this in my life.

[@aris1956]

........And then, unfortunately, there are people in the world who only know pizza and spaghetti from our Italian cuisine ! But the beauty is that wherever you go, you always find a new surprise (and this also applies to us Italians !). For example, I had never seen the eggs made that way !

[@jeremywinston7199]

I can tell you guys are having a blast in Italy. Ur videos while in italy are some of ur best content yet. It's so fun starting the week off with ur videos thanks and God bless you guys and ur family as well.

[@inocenciotensygarcia1012]

Such a nice video. And we finally met Eva’s mother. She’s very nice. She must be happy to have you there. Thank you

[@ridgleyhawthorne715]

Happy Easter in Italy.! Hope you enjoy & have a safe Holiday in your native Calabria. 😃 Also a Happy Easter to Mamma Rosa!

[@Vita-Eva]

I absolutely love all of your recipes, but since My Native American and Sicilian heritage shows an amalgamation in the tradition of honoring the Earth and the Spirit a completion of our worlds meshing together despite the negative history. We can become one and heal through our experiences.

[@tinatammaro1694]

My Italian grandmother in Lorain, Ohio used to make a round braided bread for Easter and put colored Easter eggs in the dough! She was from Nusco.

[@joycegonzalez3436]

OH MY GOD!!!! I thought chef Alfredo was going to join you today but I was so happy it was Mama Rosa! I began to cry..I have no idea why.

[@sharonstrickland6421]

My granddaughter loved this video and is in love with Ava! She is 6 and loves to cook.

[@PastaGrammar]

❤️❤️❤️❤️❤️

[@666DaiTheFlu]

Scotch eggs spostatevi proprio! Bravissima Mamma Rosa, anche davanti alla camera!!!!

[@Caranora]

I was wondering does your family make Pizzagraina or Pizzarustica for Easter as well? That is something my aunt always made us each Easter. One is a grain pie and the other a cured meat or "cold cut" and cheese pie. Both bring back amazing memories, I just wondered if it was a traditional thing or an Italian American thing. Loved seeing Mama Rosa, what a joy it must be to spend Easter with family!

[@mfedele3839]

Do you mean the ricotta pies? Rice or wheat? I'm curious too. I think they're called pastiera. They're still done in Naples where my grandmother's family was from. We'd make all three in the old days. Miss that.

[@karensimon876]

Eva, you inspire me and I am certainly going to try your recipes. Much respect, sister! Harper, your partner is a gem and you are not so bad, yourself.

[@michaelmullard4292]

Grazie, Mamma Rosa! Un piatto fantastico! Spero che tornerai a cucinare tanto di più per noi!

[@maunavarra]

Grandissima Mamma Rosa! Che piacere averla conosciuta su questo video! Vedendola cucinare si capisce tanto

[@domenicoradogna839]

And now we want to know zia Maria too!

[@pabloguerra3028]

Thank you for a wonderful heartfelt video Eva and Harper. The recipes where easy to follow abroad, such a pleasure to meeting the famous and beautiful Mama Rosa..Eva has a great mother and teacher. Enjoy your Easter Sunday in Italy next week..Its going to be a special moment in a special time.

[@lottatroublemaker6130]

It is E503, Ammonium hydrogen carbonate you mean (in Norwegian, we call it «Hjortetakksalt» which directly translates to «Deer Antler Salt» or «Hornsalt» - «Antler Salt» or «Horn Salt»). It both gives crispyness to baked goods and works as a leavener... I found now that it is/was called «Hartshorn Salt» or «Baker’s Ammonia», often now just referred to as «Hartshorn». Even if it is most used in old recipes, as it was a forerunner of baking soda, it is still used, esp. in Scandinavian and German recipes, according to an article I stumbled upon. And obviously in Italy as well. It also says that it is still for sale, even if it’s not used that much, so look at a good supermarket, Americans! 🤗👏👍🙌 Happy Easter! 🐣🐤🐣

[@AelwynMr]

You made me realise a very happy thing: ammonium bicarbonate has definitely had a resurgence in Italy. Just ten years ago, it was very difficult to find, at least in the north. Now it's everywhere. So I started to think about it and I realised that more and more people have become serious about cooking in recent years, maybe also in other parts of the world. Along with ammonium bicarbonate, in any large supermarket here you can now find an assortment of flours that specify the strength with the W index on the packet, along with flours made from buckwheat, chickpeas, oats, chestnuts and many others, as well as other specialty ingredients like malt syrup or cream of tartar or dextrose, to say nothing about foreign food: kombu and miso, kefir, phyllo pastry, cassava, fresh turmeric, coconut milk, tahini, Sichuan pepper, peanut butter, lemongrass… all was so so hard to find just a few years ago! At the same time, I see maybe half the variety of ready to mix cake and dessert preparations that there were in my youth. I remember a disgusting yoghurt cake made from a packet being served so often at dinner parties… now people would definitely find it inadequate. Good riddance! It is amazing, we're in a veritable food renaissance!

[@bielomo]

For everywhere readers: the typical cheese for the pasqualina is prescinsêua (hard to find outside of liguria and hard to pronunce too 🤣) The original recepie is with the borragine or with bieta and borragine. Bella mamma Rosa! 🥰

[@dianapohe]

Oh how I miss prescinsêua 💙 moved out of Liguria almost 6 years ago and everytime I stock on it

[@GDG-qq2oy]

Sorry, Borragini is a vegetable for ravioli not for the Torta Pasqualina!

[@graziosov]

Buona Domenica delle Palme a tutti!! Being an expat from Naples it is a bittersweet sensation watching at all our rich traditions. I am going to miss my Pastiera and my Casatiello. Love you guys. Un saluto ai fratelli calabresi

[@stooglemaxs70]

Well done Mama Rosa!!! Your nails looked fabulous!

[@misterbowzer]

Your Mom is so pretty.

[@Cindykm70]

Thank you so much for sharing your traditions. It is so wonderful to see authentic family recipes for Easter. It’s very nice to see your mamma join in. Have a Blessed Easter.

[@krono5el]

Just made the ricotta stuffed eggs and holy moly it is amazing . mama mia!

[@abdullahal-benali1602]

Mama Rosa thank you!❤️ You were so beautiful and confidence👏👏

[@jaytee777]

Mamma Rosa is a star! Loved all the recipes. My mother used to make a similar cookie recipe, braided into a circle for Easter. We called it cuzzupa.

[@nutellale]

Bravissima mamma Rosa e complimenti per aver superato l'iniziale timidezza per farci sognare con una ricetta speciale! Grazie!!

[@allicatmcd]

Looking forward to your next video. Every morning now I get my coffee and take a peek to see if you've posted anything new.

[@PastaGrammar]

Coming soon!

[@1558k]

Harper, you are the luckiest person alive to have an authentic Italian cook who appears to enjoy making her native recipes for you. How do you stay so slender? Eva, bono comida!

[@TorBoy9]

That's three surprising uses for eggs. I did not see that coming. Thanks!

[@marclucas5100]

It was a pleasure seeing Mama Rosa in this video. I know Eva has a sister, are there any brothers?

[@Patriot-up2td]

Mamma Rosa is here at last, evviva!!!

[@shamapes]

You know when you had A LOT of practice at making dough of any kind- for sweet or for savory dishes= when you wear a black shirt; no apron and you are kneading dough; you don't get any flour on yourself...like when James Bond escapes a blown up building; he has little to no dust on his shoulders. I was a little afraid as Ava was introducing her mum- she was going to sat "Chef Alfredo".... That was so awesome; I too thought momma Rosa was going to make Italian devilled eggs...I will certainly try to make those- they have no mayo in it. GREAT VIDEO & HAPPY EASTER 🐣🐰🥚🐣🐰🥚🌻🌻

[@kristievanderzee8754]

Eva! My mother and I love watching you cook! Our family is originally from Naples. My mother wants to know if you would ever make PASTIERA DI GRANO for the viewers. 💛

[@PastaGrammar]

It’s one of our FAVORITES! We didn’t get around to it this time but we’ll definitely do it at some point

[@andirozdzynski4077]

This episode warmed my heart! I totally miss baking with my dad around the holidays! I remember a sweet bread that he would make that was braided into a loaf or in a crown like the cookie you showed with whole, colored, hard boiled eggs baked into it. I don't remember the name of this sweet bread, but if you know I would so appreciate if you could make it some time! This brings back so many wonderful memories!!! As for the whole eggs baked into the cookie (or bread in my family) this is what was explained to me.... The crown represents the crown that was placed on Jesus and the eggs represent new beginnings or new life.... So, Jesus died for us but then he rose from the dead on the 3rd day, that's why there are 3 eggs. Also, the 33 layers represents the 33 years that Jesus walked the earth, he was crucified at the age of 33. Thank you so much for your channel!

[@jeannamcgregor9967]

The chard torta pasqualina is very close to a rustic greek spanokopita...now, though, most people use store-bought filo dough instead of hand rolling 33 layers of dough. I've made both the rustic and the modern, and I've got to say that the incredibly thin layers of the filo dough is what makes it amazing!

[@bz1128]

I just want to say to Harper or whomever did the cinematography and editing of this wonderful video that you are doing AMAZING work! The quality of these videos just keeps getting better and better every time I watch them! I really enjoyed this! You guys are awesome but, Mama Rosa is the best! Please keep doing these! You two are awesome! Thanks!

[@victoriashelton1466]

I am so proud of your beautiful mom! Give her a kiss for me she did so great and I learned so much from this video ! Happy almost Easter.

[@mrsc5053]

Harper, one of the reasons eggs are so heavily featured in the Easter celebrations has to do with the Lenten fast. In the past Catholics used to give up eggs and dairy as well as meat for the entire Lenten season.

[@apollojakenwill]

So basically they were vegan for Lent. Interesting!

[@lorimc62lm]

As always, thank you for the wonderful recipes! And it was a pleasure to see Eva's Mama, Rosa! Is she not the cutest little thing?? Eva looks like the perfect combination of her Mama and Papa. No wonder she's so cute, herself 🤗♥️

[@RicoTravels]

In Portugal we make a similar cookie but for us its a sweet bread and the eggs on top symbolize rebirth of Christ as Jesus comes back from the dead. These foods look so amazing! love seeing your videos!

[@pv175]

Finally! We see mamma! Buona pasqua a tutti da un amico Siciliano di Toronto.

[@pattydonna8549]

Buona Pasqua Eva, Harper e famiglia. Eva, assomigli la tua bellissima mamma. Awesome recipes once again 🥰

[@abbotlawrencestasyszeno.s.3266]

Buona pasqua a tutti! Auguri! The “stuffed” eggs look incredibly delicious!

[@pault3175]

I have been eating torta pasqualina since I was a kid and I love it

[@michellemcleod4918]

Can't wait for Easter! Enjoy ya'll.