Only a few days separate us from Easter; in the Valdichiana, artisanal bakeries bustle with the production of Ciambellino, which, according to our tradition, is brought to church for blessing along with hard-boiled eggs. Every family makes it their own way, following their own rituals, but the shape is always the same: round with a hole in the center, about 20 cm in diameter, flavored with anise and vanilla, and decorated with sprinkles. Here, a typical Easter breakfast is a hearty and savory one: a sandwich with pork cracklings, salami, and Tuscan finocchiona, followed by hard-boiled eggs and Ciambellano with Vin Santo. No less important is Buglione d’Agnello, a lamb stew marinated and slowly cooked in wine. In short, Easter in the Valdichiana opens the heart to the resurrection of Christ and the approaching spring.