Easter in Italy

Easter in Italy(Italian:Pasqua,pronounced[ˈpaskwa]) is one of thecountry's major holidays.Easter in Italy entersHoly WeekwithPalm Sunday,Maundy Thursday,Good FridayandHoly Saturday, concluding withEaster DayandEaster Monday. Each day has a special significance. The Holy Weeks worthy of note in Italy are theHoly Week in Barcellona Pozzo di Gottoand theHoly Week in Ruvo di Puglia.
Traditional Italian dishes for the Easter period areabbacchio,cappello del prete,casatiello,Colomba di Pasqua,pastiera,penia,pizza di Pasquaandpizzelle. Abbacchio is anItalianpreparation oflambtypical of theRoman cuisine.It is a product protected by theEuropean Unionwith thePGI mark.Eating lamb at Easter has a religious meaning; in particular, eating lamb at Easter commemorates theDeath and Resurrection of Jesus.Colomba di Pasqua(English: "Easter Dove") is anItaliantraditionalEaster bread, the Easter counterpart of the two well-knownItalianChristmasdesserts,panettoneandpandoro.
InFlorence, the unique custom of theScoppio del carrois observed in which a holy fire lit from stone shards from theHoly Sepulchreare used to light a fire during the singing of theGloriaof the Easter Sunday Mass, which is used to ignite a rocket in the form of a dove, representing peace and the Holy Spirit, which following a wire in turn lights a cart containingpyrotechnicsin the small square before the cathedral.TheCavallo di fuocois an historical reconstruction which takes place in the city ofRipatransonein theProvince of Ascoli Piceno. It is a fireworks show, which traditionally occurs eight days afterEaster.
Holy Weekis observed in parts ofSouthern Italy, notablySicily. The most famous is the Holy Week ofTrapani, culminating in theProcessione dei Misteri di Trapanior simply theMisteri di Trapani(in English the Procession of the Mysteries of Trapani or the Mysteries of Trapani). This is a day-long passion procession featuring 20 floats of lifelike sculptures made of wood, canvas and glue. These sculptures are of individual scenes of the events of the Passion, a passion play at the centre and the culmination of the Holy Week in Trapani. TheMisteriare amongst the oldest continuously running religious events in Europe, having been played everyGood Fridaysince before the Easter of 1612, and running for at least 16 continuous hours, but occasionally well beyond 24 hours, are the longest religious festivals in Sicily and in Italy.
Holy Weeks worthy of note in Italy are also theHoly Week in Barcellona Pozzo di Gottoand theHoly Week in Ruvo di Puglia. The Holy Week in Barcellona Pozzo di Gotto is rooted in the history of Spanish Sicily (1516–1713) when the entire island subject to the domination ofCrown of Aragon, combined with theKingdom of Naplespasses under the jurisdiction of theCrown of Spain. In 1571 "Pozzogottesi" obtained from the Grand Court of the Archbishop ofMessinapermission to elect their chaplain stationed inSaint Vitusno longer depend from the Archpriest ofMilazzo. The first procession is carried out in 1621 as a movement of protest against the Jurors of the city ofMilazzo, under whose jurisdiction Pozzo di Gotto depended politically and physically by providing a distant village and as a vow and promise to break the bond of subordination constraint which was permanently discontinued on the 22 May 1639.
The rites of the Holy Week inRuvo di Pugliaare the main event that takes place in the Apulian town. Folklore and sacred or profane traditions, typical of the ruvestine tradition, represent a great attraction for tourists from neighboring cities and the rest of Italy and Europe,and have been included by theI.D.E.A.among the events of the intangible heritage of Italy. The proof of the existence of the first Ruvestines confraternities can be found in thepolyptych, aByzantinework signed Z. T., depicting theMadonna with Child and confreresin which the inscription"Hoc opus fieri fec(e)runt, confratres san(c)ti Cleti, anno salut(i)s 1537"and preserved in the church of Purgatory, in the left aisle, the one dedicated to Saint Anacletus.
In Italy,Easter Mondayis an official public holiday and is called “Lunedì dell'Angelo”(“Monday of the Angel”), “Lunedì in Albis” or more commonly “Pasquetta”.  It is customary to hold a family picnic in the countryside or barbecues with friends.
In Italy, there are many traditions related toEaster(Italian:Pasqua). InVersilia, as a sign of forgiveness, but this time towards Jesus, the women of the sailors kiss the earth, saying: "Terra bacio e terra sono - Gesù mio, chiedo perdono" ("I kiss the earth and earth I am - my Jesus, I ask for forgiveness").InAbruzzo, however, it is the custom of farmers during Easter to add holy water to food.Holy water is also used inJulian March, where half a glass is drunk on an empty stomach, before eating two hard-boiled eggs and afocacciawashed down with white wine.
Another symbol used during the Easter period is fire. In particular, inCoriano, in theprovince of Rimini, bonfires are lit on Easter Eve.At the same time, the blessed fire is brought to the countryside in the autonomousprovince of Bolzano.Bonfires are also lit inSan Marco in Lamis, this time lit on a wheeled cart.
InFlorence, the use of sacred fire has changed over time: before the year one thousand candles were in fact brought into the houses which were lit by a candle which was, in turn, lit through a lens or a flint; at the beginning of the 14th century, instead, three pieces of flint were used that according to tradition came from theHoly SepulcherofJerusalem.These pieces of flint were donated to the Pazzi family byGodfrey of Bouillon.Later, the use of the sacred fire in Florence materialized in a chariot full offireworks(Scoppio del carro).
TheCavallo di fuocois an historical reconstruction which takes place in the city ofRipatransonein theProvince of Ascoli Piceno. It is a fireworks show, which traditionally occurs eight days afterEaster.The show goes back to 1682 when, on the occasion of celebrations in honor of theVirgin Mary, the local dwellers hire apyrotechnicianwho, once the spectacle was over, took all his remaining fireworks and shot riding his horse. This extemporized action struck the citizens who began to recall it yearly. In the 18th century a mock steed replaced the animal and the fireworks were assembled upon it. Originally it was made of wood, and until 1932 it was carried on the shoulders of the most robust of citizens. Later it was considered more convenient to equip it with wheels and a rudder and have it towed by volunteers equipped with protective clothing and accessories. In 1994 a new sheet iron horse, built on the model of the previous one, took the place of the wooden one.
Easter in Italy is one of thecountry's major holidays.Easter in Italy entersHoly WeekwithPalm Sunday,Maundy Thursday,Good FridayandHoly Saturday, concluding withEaster DayandEaster Monday. Each day has a special significance. Italy is one of the most visited countries in the world during theEasterholidays.Italy is the second European country most visited by international tourists during the Easter holidays behindSpainand ahead ofFranceandGreece.The Italian cities most visited by international tourists during the Easter holidays are, in order,Rome,Milan,Venice,Naples,FlorenceandBologna.
Abbacchiois anItalianpreparation oflambtypical of theRoman cuisine.It is a product protected by theEuropean Unionwith thePGI mark.InRomanesco dialect, the offspring of the sheep who is still suckling or recently weaned is calledabbacchio, while the offspring of the sheep almost a year old who has already been shorn twice is calledagnello("lamb").This distinction exists only in the Romanesco dialect.
In Italy at Easter, abbacchio is cooked in different ways, with recipes that vary from region to region.InRomeit is roasted, inApuliain the oven, inNaplesit is cooked with peas and eggs, inSardiniait is cooked in the oven with potatoes, artichokes and myrtle and inTuscanyit is cooked incacciatorestyle.Other local preparations include frying and stewing.
Eating lamb at Easter has a symbolic meaning. ThePaschal Lambof theNew Testamentis in fact, for Christianity, the son of God Jesus Christ.The Paschal Lamb, in particular, represents the sacrifice of Jesus Christ for the sins of humanity.Eating lamb at Easter therefore commemorates theDeath and Resurrection of Jesus.
Cappello del prete(sometimes called tricorno) is a variety ofItaliansalumetypical ofParmaandPiacenza. It is recognized as aprodotto agroalimentare tradizionale.Thecappello del preteis a product of ancient origin. Its preparation was already widespread in the 16th century tradition of butchery, when inEmiliait was prepared to be consumed during the Easter holidays or during Carnival.The name of thecappello del prete("priest's hat") derives not only from the fact that this is the name of the cut of the shoulder meat used, but also from the particular triangular shape with acamberin the central part that vaguely recalls the three-point hats used in the past by priests.
Casatiello(Neapolitan:casatiéllo,Italian:casatello) is aleavenedsavory breadoriginating from Naplesprepared during the Easter period. Its basic ingredients are flour, lard, cheese, salami,cracklings, eggs and black pepper. The bread's name derives probably from theNeapolitan wordcaso(Italian:cacio, "cheese", hencecasatiello), an ingredient that is part of its dough.
Colomba pasquale orcolomba di Pasqua(English: "Easter Dove") is anItaliantraditionalEaster bread, the counterpart of the two well-knownItalianChristmasdesserts,panettoneandpandoro. The dough for the colomba is made in a similar manner to panettone, withflour,eggs,sugar, natural yeast andbutter; unlike panettone, it usually containscandied peeland noraisins. The dough is then fashioned into adoveshape (colombainItalian) and finally is topped withpearl sugarandalmondsbefore being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.The colomba was commercialised by the Milanese baker and businessmanAngelo Mottaas an Easter version of the Christmas speciality panettone that Motta foods were producing.
Pastierais a type ofNeapolitantartmade with cookedwheat, eggs,ricotta, and flavored withorange flower water. It is usually eaten at Easter.Various writers repeat legends about the origin of pastiera. One story connects it to the sirenParthenope, whom the Neapolitans thanked for her sweet singing by giving her ricotta, flour, eggs, milk, spices, and sugar; Parthenope gave these ingredients to the gods, who made pastiera out of it.Another story connects it to a spring celebration of the goddessCeres.
Peniais a sweet bread that originated in rural Italy and is made during the Easter holiday. Ingredients include sugar, butter, eggs,aniseseeds andlemons.
Thepizza di Pasqua("Easter pizza" in English), in some areas also calledcresciadi Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is aleavenedsavory cake typical of many areas ofcentral Italybased onwheat flour, eggs,pecorinoandparmesan. Traditionally served at breakfast on Easter morning,or as an appetizer during Easter lunch, it is accompanied by blessedboiled eggs,ciauscoloand red wineor, again, served at theEaster Mondaypicnic. Having the same shape aspanettone, the pizza di Pasqua with cheese is a typical product of theMarcheregion, but alsoUmbrian(where, as a traditional food product, it obtained theP.A.T.recognition). There is also a sweet variant. The peculiarity of this product is its shape, given by the particularmoldin which it is leavened and then baked in the oven; originally inearthenware,today inaluminum, it has a flared shape. The namepizzais here to be understood not in the recent meaning that has spread into Italian through theNeapolitan language, but in the originalmedieval Latinmeaning of 'focaccia',thus suggesting an ancient origin of the dish.
Pizzelle(sg.: pizzella) are traditionalItalianwafflecookiesmade from flour, eggs, sugar, butter orvegetable oil, and flavoring (usuallyaniseoranisette, less commonlyvanillaorlemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. It can be molded into various shapes, including in the tubular shape ofcannoli.
Pizzelle were originally made inOrtona, in theAbruzzoregion ofSouthern Italy. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the NorwegianKrumkake). It is known to be one of the oldest cookies and is likely to have developed from the ancient Romancrustulum.
Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo.Pizzelle are known as ferratelle in theLazioregion of Italy. InMolisethey may be called ferratelle, cancelle, or pizzelle.Pizzelle are popular duringChristmasandEaster.They are often found at Italian weddings, alongside other traditional pastries such ascannoliand traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricottablended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled into a tubular shape using a woodendowelto create "cannoli" shells.