Italian Easter Colomba Pasquale Cake Recipe - YouTube Italian Easter Colomba Pasquale Cake Recipe Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Mar 15, 2016 Easter in Italy will not be without the lovely yummy cake (Colomba Pasquale) in form of a dove, an Easter dove symbolizing both peace and the Holy Spirit, has turned into the state of the well known traditional Easter cake, Colomba Pasquale (Easter Dove), a great dessert at any Easter feast in Italy. Here is the quick recipe ( from ) for our Italian Food Lovers! Category Colomba and Other Italian Easter Traditions - ItaLingua ItaLingua View Blog While you probably won't see the Easter bunny if you're in Italy for Easter, you will find some interesting Italian Easter celebrations. Like all holidays in Italy, Easter, Pasqua in Italian, has its share of rituals and traditions. Food plays a big part in the celebrations.

Traditional Easter foods include lamb or goat, artichokes, and special Easter breads that vary from region to region. Colomba Pasquale, is often given as gift to friends and relatives. Colomba is an Italian sweet bread, somewhat similar to the Panettone, and it is baked only for the Easter. Shaped like a dove, the bread is glazed and covered with crystallized sugar and unpeeled almonds. Hence the name, Colomba (meaning dove) and Pasquale (meaning Easter). There are some stories about the origin of this bread. According to Denverpost.com , "Colomba's history can be traced to Milan and the victory of Legnano, in 1176, when cities of the Lombard League defeated Emperor Frederick Barbarossa, who was intent on capturing Italy for the Holy Roman Empire. It is said that two doves, symbolizing the Holy Ghost, appeared on the altar of the chariot carrying the battle standards and that the colomba commemorates that event and victory - an example of the role of food in history and food as history." But the real origin of this sweet is more recent.

In the 30’s Dino Villani , working for Motta , an industry from Milano also famous for its Chritmas Panettoni, devised a sweet similar to Panettone to be produced with the same machine and to be sold it during the Easter. Since then, Colomba appared on the table of every Italian. While Easter is a joyous celebration, solemn religious processions are held in many towns on the Friday (venerdì santo) before Easter and sometimes on Easter Sunday. Many churches have special statues of the Virgin and Jesus that play a big part in the processions. The statues may be paraded through the city or displayed in the main square. Parade participants are often dressed in traditional costumes. Olive branches are often used instead of or along with palm fronds in the processions and to decorate churches. Enna , in Sicily, has a large procession on Good Friday, with more than 2,000 friars dressed in ancient costumes walking through the streets of the city. Their Good Friday procession is 24 hours long.

What's believed to be the oldest Good Friday procession in Italy is in Chieti , during which Selecchy's Miserere is played by 100 violins. In Florence , Easter is celebrated with the Scoppio del Carro , explosion of the cart. A huge, decorated wagon is dragged through Florence by white oxen until it reaches Basilica di Santa Maria del Fiore in Florence's historic center. Following mass, the Archbishop sends a dove-shaped rocket into the cart, igniting the fireworks held in the cart. This spectacular display is followed by a parade in medieval costumes. The Monday following Easter, la Pasquetta is also a traditional holiday throughout Italy and a time to gather with friends and have fun. A lot of families go out in the country for a pic-nic, some cities hold dances, free concerts, or unusual games often involving eggs. In the Umbrian hill town of Panicale , there is a very weird tradition, called Ruzzolone . Ruzzolone is played by rolling huge wheels of cheese, weighing about 4 kilos, around the village walls. The object is to get your cheese around the course using the fewest number of strokes.

Following the cheese contest, there is a band in the piazza and of course, wine. Have you already decided what to do on Easter? What are your family’s traditions or habits on this day? Share it with us! (Images under Creative Common license: top picture from Nicola and bottom picture from Sharon Mollerus ) ITALIAN EASTER CAKE | COLOMBA RECIPE in English - YouTube ITALIAN EASTER CAKE | COLOMBA RECIPE in English Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Mar 20, 2016 ITALIAN EASTER CAKE | COLOMBA RECIPE in English Colomba di Pasqua ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.

The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. If you want other italian recipes let me know in the comments! Category Easter in Italy: Our Addiction to Colomba di Pasqua - Pint Size Gourmets Easter in Italy: Our Addiction to Colomba di Pasqua 10 months ago Last year, we spent the better half of March traveling throughout Italy. It was apparent that Easter was near since every single forno and grocery store, had Easter goodies on display. From specially baked breads to chocolate Easter eggs, the stores were decked out in preparation for Easter!

Colomba di Pasqua But, what was most addicting, and a “must-have” for the kids was Colomba di Pasqua or Colomba Pasquale (which translates to ‘Easter Dove’ in English). Trying some colomba pasquale for the first time…so excited 🙂 This traditional Easter cake is the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. Can’t wait to unpack it! This delightful sweet bread, which we found to be similar in taste to King’s Hawaiian Sweet Bread, is shaped in the form of a dove. Traditionally, a dove has been used to represent peace, and is synonymous with its Italian meaning. We learned that Colomba di Pasqua is most often eaten in Italy as part of Easter brunch or dinner. In fact, many European countries, have similar traditions surrounding the use of bread during the Easter holiday. Traditionally, the practice of eating Easter bread or sweetened “communion” bread can be traced back to Byzantium and the Orthodox Christian church. How It’s Made The dough for the cake is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast, and butter.

However, uncommon to panettone, it usually contains candied peel, and no raisins. The dough is then fashioned into a dove shape and is then topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The Colomba di Pasqua was first commercialized by a Milanese baker and businessman, Angelo Motta, as an Easter version of the Christmas speciality panettone. Going back for seconds 🙂 When the kids reminisce about their time in Italy, the Colomba di Pasqua is the first dessert cake they remember. In fact, they are looking forward to baking one once we get back from Japan. Here’s the recipe we’ll be using: Colomba Pasquale (Easter Dove Bread) . Happy Easter!

About: Colomba di Pasqua About: Colomba di Pasqua An Entity of Type : Dessert , from Named Graph : , within Data Space : dbpedia.org Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. Property abstract Con colomba pasquale si indicano diversi dolci pasquali tipici dell'Italia.

Vi sono due principali dolci cui fa riferimento la dizione "colomba pasquale": uno è la colomba pasquale inventata in Lombardia negli anni trenta del 1900 dalla Motta e poi diventata quella commercialmente più diffusa in tutta Italia, l'altro di più antica tradizione è la colomba pasquale diffusa in Sicilia e chiamata anche i palummeddi o pastifuorti. Entrambe sono state ufficialmente inserite nella lista dei prodotti agroalimentari tradizionali italiani (P.A.T) del Ministero delle Politiche Agricole, Alimentari e Forestali (Mipaaf) e riconosciute come tipiche dei rispettivi territori (Lombardia e Sicilia). (it) La colomba pasquale (en italiano ‘paloma de Pascua’) es un típico dulce de Semana Santa italiano, al igual que el panettone y el pandoro están asociados a la Navidad.

Aunque existen leyendas que remontan el origen de este dulce a la época lombarda, concretamente al rey lombardo Alboino, a quien durante el asedio de Pavía le fue ofrecido en señal de paz un pan con forma de paloma, o lo relacionan con la reina lombarda Teodolinda y al santo abad irlandés Columbano, los orígenes de este complemento indispensable en las mesas de Pascua son mucho más recientes. Fue Dino Villani, director publicitario de la firma milanesa Motta, ya famosa por sus panettoni navideños, quien en los años 1930 ideó un dulce parecido, para aprovechar la misma maquinaria y materia prima, pero destinado a las fiestas de Semana Santa. Desde entonces la colomba pasquale voló sobre las mesas de todos los italianos e incluso mucho más allá de sus fronteras.

La masa original, hecha con harina, mantequilla, huevo, azúcar y la ralladura de naranja confitada, con un rico glaseado con almendra, tomó forma y variaciones de todo tipo, para deleite de grandes y pequeños. (es) La colombe de Pâques (en italien colomba di Pasqua) est un gâteau d’origine italienne, moulé en forme de colombe et traditionnellement servi à Pâques. À l’instar du panettone, la pâte de la colombe de Pâques est composée de farine, d’œufs, de sucre, de levure et de beurre, à laquelle peuvent être ajoutés des fruits confits. Le gâteau est parsemé d’amandes et de sucre perlé avant d’être enfourné. (fr) Colomba pasquale (it. = Ostertaube), auch einfach Colomba, ist die Bezeichnung eines in Italien verbreiteten Gebäcks aus Hefeteig in der Form einer Taube mit gespreizten Flügeln.

Typisch für die Colomba ist die Verwendung von Orangeat bei der Zubereitung des Teiges und das Bestreuen mit Mandelblättchen und Puderzucker. Die Colomba wird oft in einer feuerfesten Papierform gebacken. Sie kann eine Flügelspanne von mehr als 50 Zentimetern aufweisen. Die Colomba wird üblicherweise zum Osterfest gebacken, in vielfältigen Formen geschmückt und an Verwandte, Freunde und Bekannte verschenkt. Der Legende nach geht der Brauch auf die Schlacht von Legnano im Jahre 1176 zurück. Damals sollen bei den Mailänder Truppen zwei Tauben gelandet sein; dies wurde als Verheißung göttlichen Beistands an den Lombardenbund gedeutet. Zur Erinnerung an das Ereignis werden alljährlich in einer Gedenkmesse in der Basilika San Simpliciano in Mailand zwei Tauben freigelassen.

(de) A Colomba é um adereço alimentar muito presente na Páscoa.Uma lenda conta que o rei lombardo Albuíno, raivoso com os problemas da guerra, com a resistência militar na cidade de Pavia, se acalmou e desistiu de sua vingança depois de ganhar de um padeiro de Pavia um doce em forma de pomba, preconizando a paz. Seu sabor é suave e seu preparo é delicado. Seu gosto se diferencia do Panetone, um pão de receita semelhante, natalino, pelo uso mais acentuado de cascas de laranja cristalizadas, que substituem as uvas passas de seu irmão. Sua receita contém mais manteiga e ovos e pode receber cobertura de glacê, amêndoas ou ainda chocolate aromatizado, apresentando decorações requintadas. Muitas histórias estão ligadas aos símbolos da Páscoa, entre elas, a colomba pascal.

Ao norte da Itália, em Lombardia, vilarejo de Pavia, houve uma invasão local do exército de Albuíno, o rei dos Lombardos. Um confeiteiro do local resolveu preparar um presente para o invasor. Criou um bolo diferente, preparado com ricos ingredientes e assado no formato da pomba da paz. Quando recebeu o presente, o invasor ficou encantado com o sabor do bolo e a sensível ideia e decidiu poupar o vilarejo do ataque. O bolo simboliza a vinda do Espírito Santo. A pomba ou colomba pascal, um pão doce e enfeitado com a forma de ave, é um símbolo cristão. A forma de pomba era utilizada muito freqüentemente nos antigos sacrários onde se reservava a Eucaristia.

O símbolo eucarístico se converteu logo no pão doce que costuma ser compartilhado, em alguns países europeus - especialmente na Itália - no café da manhã de Páscoa e da "Pasquetta", a segunda-feira de Páscoa. Nos últimos anos, a Colomba Pascal já é encontrada a venda no Brasil e começa a se tornar tradição nas manhãs de páscoa, assim como o panetone no natal. (pt) Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked.

Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. (en) Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds (en) comment Con colomba pasquale si indicano diversi dolci pasquali tipici dell'Italia. Vi sono due principali dolci cui fa riferimento la dizione "colomba pasquale": uno è la colomba pasquale inventata in Lombardia negli anni trenta del 1900 dalla Motta e poi diventata quella commercialmente più diffusa in tutta Italia, l'altro di più antica tradizione è la colomba pasquale diffusa in Sicilia e chiamata anche i palummeddi o pastifuorti.

Entrambe sono state ufficialmente inserite nella lista dei prodotti agroalimentari tradizionali italiani (P.A.T) del Ministero delle Politiche Agricole, Alimentari e Forestali (Mipaaf) e riconosciute come tipiche dei rispettivi territori (Lombardia e Sicilia). (it) Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing.

(en) La colomba pasquale (en italiano ‘paloma de Pascua’) es un típico dulce de Semana Santa italiano, al igual que el panettone y el pandoro están asociados a la Navidad.Aunque existen leyendas que remontan el origen de este dulce a la época lombarda, concretamente al rey lombardo Alboino, a quien durante el asedio de Pavía le fue ofrecido en señal de paz un pan con forma de paloma, o lo relacionan con la reina lombarda Teodolinda y al santo abad irlandés Columbano, los orígenes de este complemento indispensable en las mesas de Pascua son mucho más recientes. (es) Colomba pasquale (it. = Ostertaube), auch einfach Colomba, ist die Bezeichnung eines in Italien verbreiteten Gebäcks aus Hefeteig in der Form einer Taube mit gespreizten Flügeln. Typisch für die Colomba ist die Verwendung von Orangeat bei der Zubereitung des Teiges und das Bestreuen mit Mandelblättchen und Puderzucker.

Die Colomba wird oft in einer feuerfesten Papierform gebacken. Sie kann eine Flügelspanne von mehr als 50 Zentimetern aufweisen.Die Colomba wird üblicherweise zum Osterfest gebacken, in vielfältigen Formen geschmückt und an Verwandte, Freunde und Bekannte verschenkt. (de) La colombe de Pâques (en italien colomba di Pasqua) est un gâteau d’origine italienne, moulé en forme de colombe et traditionnellement servi à Pâques.À l’instar du panettone, la pâte de la colombe de Pâques est composée de farine, d’œufs, de sucre, de levure et de beurre, à laquelle peuvent être ajoutés des fruits confits. Le gâteau est parsemé d’amandes et de sucre perlé avant d’être enfourné.

(fr) A Colomba é um adereço alimentar muito presente na Páscoa.Uma lenda conta que o rei lombardo Albuíno, raivoso com os problemas da guerra, com a resistência militar na cidade de Pavia, se acalmou e desistiu de sua vingança depois de ganhar de um padeiro de Pavia um doce em forma de pomba, preconizando a paz.Nos últimos anos, a Colomba Pascal já é encontrada a venda no Brasil e começa a se tornar tradição nas manhãs de páscoa, assim como o panetone no natal. (pt) One Perfect Bite: Colomba Pasquale - Italian Easter Cake Tuesday, March 19, 2013 Colomba Pasquale - Italian Easter Cake From the kitchen of One Perfect Bite... Our plans for the Easter holiday are falling into place. We'll be having friends for a traditional dinner on Saturday night and on Sunday, if the good Lord's willin' and the creek don't rise, we'll be enjoying a potluck brunch on the shores of Loon Lake.

After sifting through a maze of possibilities, I decided to make an Italian Easter cake, called Colomba Pasquale, as my contribution to the communal feast. I did a test run of the recipe today and I'm really pleased with the results. The cake is made with a sweet dough, similar to the one that is used for panettone, and it is usually baked in a dove-shaped mold. I've reached an age where the chances of any new pots, pans or molds coming into my kitchen are mighty slim, so the idea of a dove-shaped cake, no matter how lovely the symbolism, was immediately sacrificed on the altar of practicality. I was tempted to try a freeform version of the dove, but the dough used to make the cake is so soft I was afraid it would sprawl and look like an amoeba by the time it finished baking. I decided to use a large springform pan instead and it worked really well. I put a collar on the pan, so the dough was free to rise and my finished cake was a bit over 3 inches high.

The dough used to make the Easter cake is easy enough to prepare, but because it begins with a sponge and rises several times, it is time consuming and shouldn't be attempted when you are short of time. The dough is sticky, but if you use too much flour to remedy that, your finished cake will be dry. While it is counterintuitive, wet hands will make working the dough easier. You could also use an electric mixer that has a dough hook and be done with it. The best part of the colomba is the almond topping which adds texture, flavor and eye appeal to the bread. The finished cake is really pretty and I know you will enjoy it. Here is how it is made. 2-1/4 teaspoons active dry yeast 1 cup all-purpose flour 1 egg yolk (set aside the white) 1 stick (4-oz.) butter, melted 1/2 cup granulated sugar Grated rind of 1 lemon Grated rind of 1 small orange 1/2 teaspoon vanilla Confectioners' sugar for sprinkling Directions: 1) To make the sponge: Heat milk to 105 degrees F. and pour into a medium size bowl.

Mix in 1 teaspoon sugar and yeast and let sit for 5 minutes. Stir to combine. Add 1 cup flour and mix thoroughly with a fork. Cover with plastic wrap and place in warm spot until doubled in bulk, about 30-45 minutes. 2) To make dough: Melt butter in a saucepan and let cool. In a large bowl, beat 3 whole eggs and 1 yolk with a fork. Mix in sugar, salt, vanilla, and lemon and orange rinds. Stir in butter. Stir in risen sponge. Mix energetically until well combined. Gradually mix in the 3 cups of flour. Turn dough out onto a well-floured board and knead until smooth, adding additional flour only if needed to keep dough from sticking. Knead in raisins. Place dough in a large buttered bowl, cover with plastic wrap and set in a warm place to rise until doubled in bulk, about 1 hour. When dough has risen, fold it over itself in the bowl several times, then shape as desired, either as one large round cake, 2 smaller round cakes, or 2 colombe-dove shapes.

I made one large cake in an 10” springform pan. Butter bottom of the pan, then line inside ring with parchment paper so that it is above rim of the pan by several inches, and secure with a metal paper clip. Place dough in pan, and flatten so that it is even and touches side of the pan. Cover with a cloth and leave to rise until doubled, 60-90 minutes. Preheat oven to 375 degrees F. 3) To make almond glaze: In a food processor, grind almonds and sugar by pulsing, until they are finely chopped. Add cornstarch and egg white and blend well. Carefully spoon glaze over cake dough,- do not push down on dough, which will deflate it and ruin your efforts! Scatter whole almonds over surface of glaze and sprinkle with confectioners sugar. 4) To bake: Place cake pan on bottom rack of oven, and bake for 20 minutes, then lower temperature to 325 degrees F. and bake for another 20-40 minutes, or until a cake tester comes out clean. If top starts to darken too much, cover it with aluminum foil to prevent it from burning.

Cool on a rack. If made a day ahead, cover well in plastic wrap to keep fresh. Yield: 12 to 16 servings. Cook's Note: While the traditional shape of this cake is a colomba – the dove that is the symbol of peace - the dove shape is a bit awkward without a special pan, so I make one large round cake which gives spectacular results. Chocolate & Orange Colomba – La Scarpetta May 10, 2016 Chocolate & Orange Colomba Italy is a country with many festivals and traditions. With so many saint’s days and catholic festivities, there is always a celebration going on somewhere! The reoccurring theme throughout all these events is food, and each festival has different foods associated with it. This is a recipe for la Colomba – a traditional Italian Easter loaf cake, that is shaped like a dove (roughly!). The history of la Colomba is difficult to know for sure as the recipe dates back well over a thousand years. It is originally from Lombardy, which also is home to the Christmas Panettone. The dough is very similar to Panettone, but without the raisins.

The shape of the dove signifies peace and is a symbol of the holy ghost – very apt for Easter! It will overflow the cake casing quite a lot, so you will have to use your imagination to see the dove shape! On Easter Sunday a Southern Italian meal would consist of an antipasto called ‘San Benedetto’ with soppressata, boiled eggs and oranges, lamb with peas and artichokes and either a ‘Pizza di Ricotta’ (lemon and ricotta tart) or the mighty ‘Colomba’. In my family we traditionally have Pizza di Ricotta, but this year, I wanted to try and make something a little different. Usually, la Colomba is made with candied orange peel and almonds, but I wanted to add my own twist to it. So, I have combined the traditional dough mixture with fresh orange zest and dark chocolate chips to give it a more vibrant taste. If you wish, you can of course take out the chocolate and orange zest and add in an extra 50g of candied orange peel for a completely traditional Colomba.

Ingredients for the dough: A handful of whole almonds 80g icing sugar Icing sugar to dust or pearl sugar (if you can get hold of any) Method: 1. First, place the yeast into a bowl a mix with about 5 tbsp. of warm water. Mix into a paste, and combine with half the flour until it forms a sticky dough. Add more warm water if needed. Cover with a tea towel and leave it somewhere warm to prove for 1 hour. 2. Take out the dough, and knock back using your fingers. You should notice that the dough has an open and stringy texture. Add in the rest of the flour, the sugar, salt and melted butter. Mix using your hands for 2 – 3 minutes until the dough comes away from the bowl, add a little more flour if necessary. It should still be quite a wet dough. Cover with a tea towel, and leave in a warm place for another hour. 3. Chop the chocolate into small pieces and zest the orange. Dust the candied peel with a little flour, and sieve off the excess. This will make sure the peel is distributed throughout the cake, and not sink to the bottom.

Add these ingredients to the dough and combine well. 4. You can now assemble the dough in the colomba casing. If you don’t have one of these, you can make this in a large cake tin or a small tray bake. Leave to prove again for a further hour. Preheat the oven to 170C/340F. 5. For the topping, whisk 2 egg whites until foamy. Add to the egg whites the sieved icing sugar and the ground almonds. This should be quite a thick glaze. Apply this evenly all over the Colomba, and decorate with whole almonds and pearl sugar (I could not find this in any of the shops!). Bake for 45 minutes at 170C. 6. Remove from the oven and leave to cool. Dust with icing sugar and serve! Buona Pasqua! Easter recipes and history Alessandra Neri 20 April, 2014 Tutorial When Easter comes, I always think about my grandmother and my family Easter celebrations in South Italy, Naples, where she lived and where my mum comes from. My heart remembers beautiful memories. This year, I decided to do something different.

I followed different traditions: two weeks ago, I decorated bushes with Easter eggs which is known as the Ostereierbaum, or Easter egg tree in Germany. For Good Friday, I bought some cross burns which my husband and I ate for breakfast. They already gone before I could take some photos. Today, I’m celebrating Easter with the classic Italian Easter Dove and some dark Easter Chocolate eggs. Then I decided to share my happiness by sparkling Curiosity with this little search. I also hope that you find it interesting as I do. Easter also called Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus Christ from the dead, described in the New Testament as having occurred three days after his crucifixion by Romans at Calvary. It is the culmination of the Passion of Christ, preceded by Lent, a forty-day period of fasting, prayer, and penance. The last week of Lent is called Holy Week, and it contains the days of the Easter Triduum, including Maundy Thursday (also known as Holy Thursday), commemorating the Last Supper and its preceding foot washing, as well as Good Friday, commemorating the crucifixion and death of Jesus.

Easter is followed by a fifty-day period called Eastertide, or the Easter Season, ending with Pentecost Sunday. Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. The First Council of Nicaea established the date of Easter as the first Sunday after the full moon (the Paschal Full Moon) following the March equinox. Ecclesiastically, the equinox is reckoned to be on 21 March (although the astronomical equinox occurs on 20 March in most years), and the “Full Moon” is not necessarily on the astronomically correct date. The date of Easter therefore varies from 22 March to 25 April inclusive. Eastern Christianity bases its calculations on the Julian calendar, whose 21 March corresponds, during the 21st century, to 3 April in the Gregorian calendar, and in which therefore the celebration of Easter varies between 4 April and 8 May. So now we know why its date changes every year, which it is very fascinating, isn’t it? Easter is linked to the Jewish Passover by much of its symbolism, as well as by its position in the calendar.

In many languages, the words for “Easter” and “Passover” are identical or very similar. Easter customs vary across the Christian world, and include sunrise services, exclaiming the Paschal greeting, clipping the church and decorating Easter eggs, a symbol of the empty tomb. Additional customs that have become associated with Easter and are observed by both Christians and some non-Christians include egg hunting, the Easter Bunny, and Easter parades. There are also various traditional Easter foods that vary regionally. In fact, the preparation of these foods is among the Easter customs practiced. Preparing, coloring, and decorating Easter eggs in one popular tradition. In Neapolitan cuisine, the main Easter dishes are the casatiello or tortano , a salty pie made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. In Marche, instead, this typical salty pie is called Crescia . Typical of Easter lunches and dinners is the fellata, a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the pastiera.

Typical of Easter is the Italian Easter cake, which now days you can easily find in any Italian supermarket or shops in Italy. It is cheaper to buy the Easter Dove than baking it. You can buy it in Italy where is cheaper than buying it abroad. In fact, I bought mines in Italy this year. Colomba pasquale or colomba di Pasqua (“Easter Dove” in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. In Ireland, where I live, Easter is celebrated eating hot cross buns.

A cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Ireland, Australia, New Zealand, the Caribbean, South Africa, and Canada, but now available all year round. My favourite one is the chocolate version of the bun has become popular in Ireland too. Do you know how many tastes are there? I saw the major supermarkets produce variations on the traditional recipe such as toffee, orange and cranberry, and apple and cinnamon. It is worth to try them too, what do you think? What’s about the Easter eggs? Easter eggs are a popular cultural symbol of Easter, I couldn’t forget to mention them too. This is what I found out about the Easter eggs: The Easter egg tradition may also have merged into the celebration of the end of the privations of Lent in the West. Historically, it was traditional to use up all of the household’s eggs before Lent began. Eggs were originally forbidden during Lent as well as on other traditional fast days in Western Christianity (this tradition still continues among the Eastern Christian Churches). Likewise, in Eastern Christianity, meat, eggs and dairy are all prohibited during the Lenten fast.

This established the tradition of Pancake Day being celebrated on Shrove Tuesday. This day, the Tuesday before Ash Wednesday when Lent begins, is also known as Mardi Gras, a French phrase which translates as “Fat Tuesday” to mark the last consumption of eggs and dairy before Lent begins. In the Orthodox Church, Great Lent begins on Clean Monday, rather than Wednesday, so the household’s dairy products would be used up in the preceding week, called Cheesefare Week. During Lent, since chickens would not stop producing eggs during this time, a larger than usual store might be available at the end of the fast if the eggs had not been allowed to hatch. The surplus, if any, had to be eaten quickly to prevent spoiling. Then, with the coming of Easter, the eating of eggs resumes. One would have been forced to hard boil the eggs that the chickens produced so as not to waste food, and for this reason the Spanish dish hornazo (traditionally eaten on and around Easter) contains hard-boiled eggs as a primary ingredient. In Hungary, eggs are used sliced in potato casseroles around the Easter period. What it is amazing is that Easter is well celebrated differently in many other countries.

In fact, in some countries like Sweden, Norway and Germany eggs are used as a table decoration hanging on a tree-branch. Easter eggs are traditionally dyed red to make red Easter eggs, to symbolise the blood of Christ. Easter eggs from the Czech Republic Easter eggs decorated with straw. In some countries like Sweden, Norway and Germany eggs are used as a table decoration hanging on a tree-branch. In Germany, in fact, eggs decorate trees and bushes as Easter egg trees and in several areas public wells as Osterbrunnen. In Italy we don’t have this usage which fascinated me so much when I visit my friend in Munich 2 years ago. I liked their way to celebrate this festivity so I decorated my house this 2014 following this wonderful custom. My friend was also telling me the story of egg hunt, which is so captivating that I had to share this habit with you. An egg hunt is a game during which decorated eggs, real hard-boiled ones or artificial ones filled with, or made of chocolate candies, of various sizes, are hidden for children to find, both indoors and outdoors.

When the hunt is over, prizes may be given for the largest number of eggs collected, or for the largest or the smallest egg. Real eggs may further be used in egg tapping contests. In the North of England at Eastertime, a traditional game is played where hard boiled pace eggs are distributed and each player hits the other player’s egg with their own. This is known as “egg tapping”, “egg dumping” or “egg jarping”. The winner is the holder of the last intact egg. The losers get to eat their eggs. The annual egg jarping world championship is held every year over Easter in Peterlee Cricket Club. It is also practised in Bulgaria, Hungary, Croatia, Latvia, Lithuania, Lebanon, Macedonia, Romania, Serbia, Ukraine, and other countries. In parts of Austria, Bavaria and German-speaking Switzerland it is called Ostereiertitschen or Eierpecken. In parts of Europe it is also called epper, presumably from the German name Opfer, meaning “offering” and in Greece it is known as tsougrisma. In South Louisiana this practice is called Pocking Eggs and is slightly different. The Louisiana Creoles hold that the winner eats the eggs of the losers in each round.

The central European Slavic nations (Czechs and Slovaks etc.) have a tradition of gathering eggs by gaining them from the females in return of whipping them with a pony-tail shaped whip made out of fresh willow branches and splashing them with water, by the Ruthenians called polivanja, which is supposed to give them health and beauty. Egg rolling is also a traditional Easter egg game played with eggs at Easter. In the United Kingdom, Germany, and other countries children traditionally rolled eggs down hillsides at Easter. This tradition was taken to the New World by European settlers, and continues to this day each Easter on the White House lawn. Different nations have different versions of the game. Egg dance is a traditional Easter game in which eggs are laid on the ground or floor and the goal is to dance among them without damaging any eggs which originated in Germany. In the UK the dance is called the hop-egg. The Pace Egg plays are traditional village plays, with a rebirth theme. The drama takes the form of a combat between the hero and villain, in which the hero is killed and brought to life, The plays take place in England during Easter.

In some Mediterranean countries, especially in Lebanon, chicken eggs are boiled and decorated by dye and/or painting and used as decoration around the house. Then, on Easter Day, young kids would duel with them saying ‘Christ is resurrected, Indeed He is’, breaking and eating them. This also happens in Bulgaria, Greece and Cyprus (where the eggs are painted red). In Easter Sunday friends and family hit each other’s egg with their own. The one whose egg does not break is believed to be in for good luck in the future. Do you know how other countries around the World celebrate Easter? I didn’t know the answer. I was attracted to discover more about it and here my findings: In countries where Christianity is a state religion, or where the country has large Christian population, Easter is often a public holiday. As Easter is always a Sunday, many countries in the world also have Easter Monday as a public holiday. Some retail stores, shopping malls, and restaurants are closed on Easter Sunday. Good Friday, which occurs two days before Easter Sunday, is also a public holiday in many countries, as well as in 12 U.S. states. Even in states where Good Friday is not a holiday, many financial institutions, stock markets, and public schools are closed.

Few banks that are normally open on regular Sundays are closed on Easter. In the Nordic countries Good Friday, Easter Sunday and Easter Monday are public holidays, and Good Friday and Easter Monday are bank holidays. It is a holiday for most workers except some shopping malls which keep open for a half-day. Many businesses give their employees almost a week off, called Easter break. In the Netherlands both Easter Sunday and Easter Monday are national holidays. Like first and second Christmas Day, they are both considered Sundays, which results in a first and a second Easter Sunday, after which the week continues to a Tuesday. Even though Good Friday is an official national holiday, it is not a mandatory day off for commercial companies. In Commonwealth nations Easter Day is rarely a public holiday, as is the case for celebrations which fall on a Sunday. In the United Kingdom both Good Friday and Easter Monday are bank holidays. However, in Canada Easter Sunday is a public holiday, along with Easter Monday. In the Canadian province of Quebec, either Good Friday or Easter Monday are statutory holidays (although most companies give both). In some countries Good Friday is a public holiday as well.

In the United States, instead, because Easter falls on a Sunday, which is already a non-working day for federal and state employees, it has not been designated as a federal or state holiday. Easter parades are held in many American cities, involving festive strolling processions, with the New York City parade being the best known. Wishing you all a very happy Easter. I’m taking a little break from baking and will be back soon with some new recipes. In the meantime, why not stay in touch via Twitter and Facebook. PS: If you’d like to see some stills, scroll down. Alessandra by Ale simple recipes If you enjoyed this post I recommend you these: 1000+ images about 'Pasqua' in Italy on Pinterest | In italia, Arborio rice and Culture Forward Italian #Easter Bread | These traditional holiday loaves are made in several easy steps over about 18 hours. We recommend doing steps one through four on the first day, since step four includes an eight- to ten-hour rising that, ideally, could be done overnight. Then finish the next day.

You can use two buttered and floured nine-inch-diameter springform pans instead of the dove-shaped paper molds See More 1000+ images about Italian "Easter" on Pinterest | Easter recipes, Local news and Italian christmas cookies Italian Easter bread is definitely the way to go when baking this Easter. Take a look at how easy it is to make. #Easter #bread #italianbread See More

Question: Colomba Pasquale (or Easter Dove) is a traditional Easter cake which originated from which country?
Answer: Italy