Different tables, same feeling.
In Sweden, Easter arrives quietly. A softer light, longer days, snow slowly disappearing. Eggs everywhere—painted, filled, shared. A table that feels simple, but generous.
In Italy, it’s louder. More people, more dishes, a table that keeps growing as the day goes on. And somewhere in the middle of it all, something baked always finds its place.
One of those dishes is Torta Pasqualina. A pie from Liguria, made for Easter, with thin layers of dough, greens, ricotta, herbs… and boiled eggs hidden inside. You cut through it and suddenly—there they are.
It’s a simple idea. But it stays with you.
Because in a way, it already feels close to a lasagna. Layers, filling, structure. Something soft held together with care.
So we started thinking about it differently.
Greens, gently cooked. Ricotta, light but present. Boiled eggs, simple and classic. A béchamel to bring everything together. Something that feels like spring, but still carries that Easter comfort.
For us, opening a lasagna takeaway in Stockholm, this is where everything connects.
Different traditions, different tables—but the same idea. Food that is shared, that follows the season, that is made from scratch, with no shortcuts.
Because whether it’s in Sweden or Italy, Easter is not that different in the end.
You sit down, you take your time, and you share something that has been made with care.
Life is made of layers.
