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Nonna taught me the importance of food

Easter for reader Emma Marijewycz starts with upholding her Italian grandmother’s tradition of baking this creamy, zesty tart


My nonna, Maria Grazia Riccio, was born in a village in the hills of Campania, an hour outside Naples. She’s your classic Italian grandmother and an excellent cook. I spent much of my childhood in her kitchen learning how to make southern Italian dishes. Traditions were a large part of village life. Each year on the Sunday following Easter the women would gather together with something they’d made over the holiday – tarts, pies, breads and so on. If the weather was warm, they’d meet out in the countryside for a picnic feast. We would make this Neapolitan rice tart – in my nonna’s dialect, pizza di riso – in the week leading up to Easter. As we cooked together, she’d tell me old proverbs, a favourite one being ‘Natale con i tuoi, Pasqua con chi vuoi’, which literally translates as ‘Christmas with your family, Easter with whoever you want’.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.
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