Italy with golden eggs, Unaitalia: 400 million eggs will be consumed at Easter

Published 2021년 3월 26일

Tridge summary

In Italy, the consumption of eggs during Holy Week is expected to reach 400 million, valued at around 120 million euros, according to Unaitalia, an association representing 92% of the national poultry production. This reflects the deep-rooted love for eggs in Italian culture, which experienced a 14% increase in value and 12.5% increase in volume in purchases in 2020. Unaitalia is encouraging people to share their Easter egg-based recipes on social media under the hashtag #wilpollo, with the best recipes being compiled into an "egg cookbook" to be published on the vivailpollo.it website. The article explores the rich cultural significance of eggs in Italian cuisine and traditions across various regions, from the Valle d'Aosta to Campania, showcasing a diverse array of egg-based dishes and legends, highlighting the importance of eggs in both the culinary and symbolic aspects of Italian Easter celebrations.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The eggs consumed during Holy Week for typical dishes, artisanal and industrial products will be 400 million for a value of about 120 million euros. To give the estimates, close to Easter, Unaitalia - the association that represents 92% of the national poultry production. "Also for Easter 2021 - declares the president Antonio Forlini - the passion of Italians for eggs is confirmed, authentic queens of the cart during the first lockdown and among the products most appreciated by consumers in 2020. This is also confirmed by the Ismea data they have recorded a growth in purchases of 14% in value and 12.5% in volume. And for 2020, production will reach 12.4 billion with an annual per capita consumption of 216 eggs ”. (Unaitalia data) An Italy, therefore, with golden eggs, which are once again the protagonists of the table and of countless recipes of regional derivation: from the Valle d'Aosta crescia to the Ligurian pasqualina cake, from the Modenese bensone, passing through the lamb ...

Source: Agricolae