Traditional Easter Sunday breakfast ,
the breads are with cheese which is traditional in Umbria and Marche and served with capocollo and bread with pancetta which is traditionally tuscan. Both always served with hard boiled eggs and both made at my partners bakery.
Lunch consisted of homemade taglietelle with ragu ( cooked by partners sis) and then roast lamb and rabbit ( no pic) again courtesy of partners sis. Roasties, cauliflower cheese ( not trad) and spinach with garlic and chilly flakes all cooked by moi. Followed by tiramisu courtsey of partners bakery. Loads left over, so grateful didn’t have to cook again until tonight!!!