From the north to the south Italians have different regional Easter recipes. In the South from the Treccia Pasquale in Puglia, to the Casatiello in Naples and to the Cuzzupe in Calabria you will find different types of baking savoury or sweet. Their recipes vary a little but what they all have in common is that they have real eggs attached. Eggs are certainly one of the most classic symbols of Easter: they mean new life and rebirth. They make for such pretty baking. I chose the sweet version of them as they will look gorgeous on the Easter festive table. Because they are made with yeast for bread baking you will need to let them rise for a few hours but it is certainly worth it. You will get the texture of brioche bread: soft, fragrant and simply delicious. Definitely worth a try!