The Easter Lamb that is actually cake

The Agnello di Pasqua (Easter Lamb) is a classic Easter cake from the Lodi area, known as the Lodigiana. It’s made of flaky pastry and is usually filled with crema pasticciera (Italian custard). Variations are fillings of Chantilly cream or chocolate.

At Pasticceria La Lombarda (the Lombard) in Lodi, they have been preparing cakes and other sweets for 90 years. It was Easter Saturday and preparations were well underway for the big Easter lunch the next day. The agnello di Pasqua is the pasticceria’s strong point and very popular. Here’s one they made earlier.

DSC00992

Cakes are made in the working and have been since 1927. Silvio, the owner, prepares the Agnello di Pasqua cakes.

Cakes in their traditional cardboard boxes ready to leave the shop.

DSC00993

I remember once being in Paris and walking away from a patisserie with a little cake wrapped in a box (Parisian style and incredibly chic) and thinking it was the most heavenly thing I could possibly hold in my hands. This had a similar effect, the ritual of something special all wrapped up, in this case freshly made cannoncini. 

18010379_10155321077886600_7581483266950219190_n

Pasticceria La Lombarda, Via Garibaldi, 16, Lodi.

One thought on “The Easter Lamb that is actually cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s