Piccola Cucina will celebrate Easter Sunday across all New York City locations with a special Pasqua menu created by Chef Philip Guardione, available April 4 through April 6. The limited-edition offerings highlight traditional Italian holiday dishes, served alongside the restaurant’s signature à la carte menu.

Rooted in Sicilian heritage and seasonal ingredients, the Easter selections reflect the warmth and conviviality of Italian holiday dining. Chef Guardione’s curated menu brings together classic flavors and time-honored preparations, offering guests a festive culinary experience across each Piccola Cucina outpost.

Among the featured dishes are an asparagus frittata with Parmigiano Reggiano fondue, pea and ricotta-filled agnolotti with fava beans, shaved pecorino, and pink peppercorn, and roasted lamb with artichokes, rosemary, and Butterball potatoes. For dessert, guests can expect traditional sweets including cassata Siciliana and chocolate and almond-filled ravioli.

All Piccola Cucina locations will be open on Easter Sunday, providing a consistent menu experience across the brand’s downtown, uptown, and Brooklyn restaurants.

• Piccola Cucina Osteria — 196 Spring Street

• Piccola Cucina Enoteca — 196 Spring Street

• Piccola Cucina Estiatorio — 75 Thompson Street

• Piccola Cucina Uptown — 106 East 60th Street

• Piccola Cucina Casa — 141 Nevins Street