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But spending time with family turns out to be the way most people choose to enjoy their Easter holiday. As with all Italian holidays, food plays a key part in the celebrations.
Although the Italian Easter table varies regionally, there are some elements that can be found everywhere. Most everyone eats baby lamb abbacchio or kid capretto flavored with rosemary and garlic. It may be roasted or grilled on a spit; cooked in a fricassee with lemon, egg yolks and parsley; served cacciatore style; or made into a sauce for pasta.
Many other savory dishes reflect the fresh green color of springtime. Fava beans, asparagus, artichokes, baby peas, spring field greens, and dandelion greens overflow the market stands. Since eggs are a symbol of hope, bringing forth new life from within their delicate shells, they are an obvious symbol of Easter.
Hence, eggs are featured in dishes both savory and sweet, often baked whole into these dishes, proclaiming the rebirth of life and a renewed world after the bleak winter months. In the south of Italy, sweet and savory ricotta pies are enriched with eggs. A slightly sweet, flaky egg-enriched crust surrounds a salty filling of ricotta, Parmigiana and mozzarella cheeses, with chopped pieces of prosciutto, salami and mortadella.
Sightseeing Many museums and sights will be open on Easter Sunday and Monday, but many shops and restaurants will be closed so get ready for some long queues! Moderator s of this forum Fernanda Rocha [ Call to this topic ]. Fava beans, asparagus, artichokes, baby peas, spring field greens, and dandelion greens overflow the market stands. In fact, it seems that the bigger and brighter the egg plus packaging , the better! On Easter Monday the 'Ndrezzata takes place—a dance which revives the fights against the Saracens. One of the most evocative is the Easter bread, pane di pasqua , a rich bread shaped into a crown or cross with a coloured egg embedded in it. The Colomba cake takes on this form precisely because la colomba in Italian means dove, the symbol of peace and an appropriate finish to Easter dinner.
Also adored by the Neapolitans is a sweet ricotta Easter cake called pastiera, whose exotic ingredients are a reminder of the past, when Phoenicians, Romans, Crusaders and Arabs would come into Naples harbor with their bounty of spices and flavorings. In this somewhat labor-intensive but magnificent cake, thin, sweet flaky dough is baked with a filling of soft wheat berries reminders of the rebirth that comes with spring cooked in milk, and added to ricotta that has been enriched with pastry cream, flavored with cinnamon and candied orange peel, and scented with rose or orange flower water.
While the pastiera is typically Neapolitan, the columba pasquale belongs to all of Italy.