Campanian-Australian Easter dinner

Agnolotti in brodo d'agnello (agnolotti in lamb broth with parmesan and pepper);

Stinco d'agnello al forno con patate (baked lamb shank with potatoes, garlic, olive oil and rosemary);

Peas and veggies boil from the broth;

Casatiello;

Percoca nel vino (chopped peach in wine);

Colomba, chocolate eggs