Bresaola with Baby RocketServe this dish as the antipasto to warm up the tastebuds at the start of this feast.Lamb Racks with Spinach, Sultanas and Pine NutsLamb or goat is a must on Italian Easter lunch menus. Many of us do follow a religion – maybe not so much in a spiritual way, but in the way we stick to traditions when it comes to the food on the table.Mushroom and Olive BruschettaI don’t need a reason to make bruschette for family and friends, and when it’s Easter, I follow tradition and make them for the occasion.Pomegranate & Fennel SaladI believe pomegranate is underrated. Its colour, crunch and juice are sensational in this salad. I also like to get creative and use pomegranate in seafood dishes and desserts.Pumpkin and Amaretti RisottoMy grandfather is from Pavia in Lombardy, a region in northern Italy where risotto rice grows in abundance. This is his recipe – he would make it when we visited him on Sundays.Potato, Leek and Gorgonzola Frittata BitesEggs are symbols of rebirth during Easter celebrations, and I remember eating lots of Mamma’s frittata as a child. This is a fancier version than my mum would make, and she’ll probably ask me for the recipe.Mum’s TiramisuI grew up eating this dessert and I still remember fighting with my brother over who would lick the bowl at the end. When it comes to traditions and kitchen skills, this is my mum at her best.Chicken with Red Capsicum and SageChicken tends to be underrated, but when it is cooked to perfection – that is, tender and moist with a few simple ingredients – it makes a memorable meal.Bavette with Potato and PestoThis is a classic pasta dish from Liguria in Italy’s north. The genovese pesto sauce unites two of the flavours of Italy – basil and olive oil.Orecchiette with Broccoli and AnchoviesThis classic recipe using “ear-shaped pasta” is from Puglia in south-east Italy. It is delicious served hot or cold the next day as a salad.Eggplant and Ricotta Rolls with Zucchini FlowersThis easy antipasto is the essence of rustic Italian cooking. It uses fresh produce in a simple yet special way, and is sure to impress.Summer Tomato Soup with Parmesan CrostiniWhen tomatoes are at their peak, there’s no better way to enjoy them than with a drizzle of good olive oil and a touch of seasoning.