Celebrating Easter at Four Seasons Hotel Milano with a Traditional Cake from Southern Italy and Chocolate Eggs

Four Seasons Hotel Milano unveils its plans for Easter 2026, celebrating this holiday with an experience that combines tradition and creativity.

Stefano Trovisi, the hotel's Executive Pastry Chef, has created something new and unusual for Milan for this occasion: the Pastiera, a refined reinterpretation of one of the symbolic desserts of southern Italian tradition.

At Four Seasons Hotel Milano, the philosophy behind the food and beverage offering is to represent the different regions of Italy through its small and large producers and local traditions. This year the hero is the region of Campania with the choice of a dessert, the Pastiera that symbolizes Easter.

"In our Pastiera, every ingredient preserves a fragment of tradition, which is why we have chosen raw materials that can convey this message. Senatore Cappelli wheat, an ancient variety with a strong character, gives it a rich texture and a deep flavour; DOP buffalo ricotta cheese welcomes the enveloping notes of Tahitian vanilla, the delicate scents of orange blossom, and the sweetness of candied navel orange. The result is a Pastiera with an authentic balance, not too sweet and fragrant,” says Stefano Trovisi, Pastry Chef at Four Seasons Hotel Milano.

The Pastiera will be served during the Easter period at both the Stilla Bar and Zelo, the restaurant run by Chef Fabrizio Borraccino, on an elegant trolley and cut directly at the table, transforming dessert time into a spectacular and convivial experience.

Another typical Easter creation takes centre stage at the table: the Chocolate Egg, which guests will find at the hotel on Easter Sunday. The milk chocolate and hazelnut Easter egg is the result of a combination of excellent ingredients: Valrhona Sioka 56% milk chocolate, single origin from the Ivory Coast, which expresses an intense character - a milk with a high cocoa content, slightly bitter, with refined notes of hazelnut butter that envelop the palate - and a heart rich in Piedmont IGP hazelnut praline - with whole roasted hazelnuts, crunchy and fragrant. The result is a harmonious balance between creaminess, roasting, and aromatic depth.

At Zelo locals and international guests will not only discover Easter desserts, but also special dishes to celebrate tradition through ingredients selected from small and large Italian producers, great allies of Chef Borraccino. In addition to the dishes already on the menu, the Easter specials at Zelo include crunchy egg with vegetables and Parmesan fondue; egg tagliatelle with asparagus and saffron; braised lamb shoulder with herbs, smashed potatoes, and mustard spinach; and this year's must-have dessert, Pastiera and custard.

At Four Seasons Hotel Milano, Easter becomes an opportunity to get together and share special moments in the hotel's contemporary spaces and garden, an oasis of beauty in the heart of the city.

The Pastiera is available at Zelo and Stilla Bar, either whole or in slices, to be booked in advance and picked up at the hotel.

For bookings: +39 02 7708 1478.