ニューヨーク・タイムズのインスタグラム(nytimes) - 4月14日 01時21分

“At both Easter and Passover, the meal is more than just food,” writes @ottolenghi for @NYTfood. “It is the bridge between generations and the signifier of a story.” In Italy, Neapolitan Easter Bread — or Casatiello — is made the day after the big #Easter feast, when there's leftover meat and cheese. The fillings are baked into the dough and safely tucked in so they won’t fall out. “One of the great joys of baking is that the result always gets shared,” @ottolenghi told @nytfood. “That sharing is the essence of any celebration: coming together to honor traditions and, quite possibly, give rise to new ones.” @rikkisnyder photographed this #EasterBread while on assignment for @nytfood. Visit the link in our profile to get the the #NYTCooking recipe.

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