Italy:

Ciambellone

As one of the food capitals of the world, Italy was bound to feature on a cuisines list. As a Christian country, Easter in Italy is a special occasion, and every effort is made to ensure it's a memorable event year after year.

As in many cultures around the globe, traditional breads are baked in Italy, and 'ciambellone' is a delicious example. Ciambellone translates roughly to 'big doughnut', which gives you an idea of what this baked treat offers. A delicate sweet taste, with a dense but moist texture, ciambellone can stand alone, or cen be cozily dunked into coffee, milk or tea.

Found in bakeries all over Italy, this wonderful bread can be eaten around the breakfast table, or snacked on in the afternoon with a fresh espresso.

Greece

Magiritsa

With Easter coinciding with the start of Spring, lamb often appears on traditional menus. It can be cooked in any number of ways, and is a dish synonymous with Easter.

In Greece, 'magiritsa' is one of the Easter lamb dishes of choice. This thick and filling soup is eaten to break the fast of lent, and is made with lamb offal, vegetables and rice. Served as a fricasse in some parts of Greece, and known simply as 'Easter soup' by Greek-Americans and Canadians, this dish is a time-honoured tradition.

Switzerland

Osterfladen

Another sweet European Easter delicacy, osterfladen is a tart-like pudding traditionally made and sold in the weeks leading up to Easter, and can be found in most Swiss bakeries.

Essentially a rice or semolina pudding baked in a pastry shell, this dish possibly dates back, in some form, as early as 962 - and there is a documented case of a cake of this variety being blessed by a priest in Basel, in 1300.

Osterfladen is baked with lemon zest, ground nuts and raisins, and can be a wonderful opportunity for baking with the kids. A visit to a traditional bakery or market, followed by an afternoon cooking with the family could make for a truly enjoyable Easter.

Mexico

Capirotada

Moving out of Europe, Easter foods are no less tantalising. In Mexico, capirotada (pronounced 'capiro-ta-tha') is a dish eaten over the lent period, and served as part of the Good Friday table.

Similar to a bread pudding, this rich pudding is eaten all over Mexico, and can be found in countless variations. Capirotada is made with toasted bread mulled in syrup, and often typically including nuts, seeds and dried or fresh fruit, but versions of the dish vary hugely from region to region.

South Africa

Cape Malay Pickled Fish

While in Europe and parts of America Easter menus usually include lamb, breads and cakes, elsewhere in the world some striking contrasting dishes are just waiting to be sampled.

South Africa gives foodie travellers a chance to try something really different this Easter, and exchange their own traditional foods for a boldly coloured and flavoured plate of pickled fish.

Before the advent of refrigeration, pickling fish was a tradition all over the world, and this time-old recipe is often made in advance and then eaten over the four days of Easter.

Combining freshly cooked fish with onion, and a bouquet of spices including turmeric and masala, Cape Malay Pickled Fish is a must-try for the foodie traveller this Easter.

Brazil

Paçoca de Amendoim

Eaten during many celebrations including Easter, pacoca de amendoim (not to be confused with 'pacoca', a salty beef dish) is a simple but delicious candy made from ground peanuts, sugar and salt.

One of the most beloved candies in Brazil, this sweet delicacy is known for its dry, crumbly texture and originates from the rural areas of São Paulo and Minas Gerais; its name reportedly comes from an indigenous word meaning 'to crumble', and the candy is traditionally made with a pestle and mortar.

While this indulgent treat is a must-try on a trip to Brazil this Easter, it's known for its cream-cracker-like ability to dry the mouth out - make sure you've got a drink on hand, like a refreshing and authentic caipirinha.

Wherever you choose to holiday this Easter, food is likely to be a big part of it. However you decide to feast during your travels, a bit of research can help you experience some truly authentic, unique traditions. Ask your concierge for some advice on what to eat and where, and let us help you make your holiday - and the food you eat - unforgettable.