Easter Dinner at Grand Hotel Cesare Augusto

The hotel provided a special Easter Dinner for us.

The antipasto came first.

Salami, prosciutto, hard boiled egg (I wonder what the chickens eat.  The egg is so orange.), ricotta, green olives.

The pasta course was ravioli stuffed with ricotta and asparagus.

Note the room key to the right of the plate.  It is solid brass and is left at the desk if you go out.  It weighs a ton, and I can tell you from personal experience, if you drop it on your toe, it hurts!

Secundo piatto is lamb, peas, roast potatoes.  The lamb did not need a knife.

We had a traditional Neopolitan Easter dessert.  And a member of the group had brought German Easter eggs for everyone.

The dessert is called Pastiera.  It is heavy, but quite moist, and not too sweet.

It has orange peel, citron, ricotta, eggs, and the essential ingredient is cooked wheat.  There are lots of recipes and lots of information on the web.

I'm ready for a nap!