Italian easter foods

It's interesting:
"They say that a wedding is a sapling that grows into a mighty tree called marriage . Well ... In a way, the jubilation of today's wedding reminds me of the recent ...""

'Pasquale' or Easter in Italy is one of the biggest festivals of the year, even rivaling Christmas for importance. Easter is usually a week-long celebration, culminating on Easter Sunday, the day when Jesus Christ is said to have been resurrected from the dead. Easter is preceded by 40 days of fasting during Lent, so the end of the fast, Easter Sunday, is especially oriented around food.

Add this to my Recipe Box.

1. Brodetto Pasquale

   • Brodetto Pascale is the traditional start to an Easter meal in Italy. Brodetto, a type of soup, uses two of the common Easter symbols of fertility: lamb and eggs. A rich broth is made from lamb and sometimes beef, as well as herbs, onion and celery. The broth is poured slowly into a tureen of whisked egg yolks and lemon juice until it becomes thick and creamy. This is similar to the Greek 'avgolemono' Easter soup. The meat from the broth is served separately alongside the soup.

   Roast Lamb

   • Lamb is an essential part of Italian Easter food. Usually a large family gathering involves the spit roasting of a whole lamb, eaten off the bone with bread. The lamb is a symbol of fertility and rebirth, and also is connected to the shepherd, a potent Easter symbol. Easter lamb is usually roasted simply with herbs, salt and garlic.

   Torta Pasqualina

   • According to Citrus and Candy, the traditional torta pasqualina pastry has 33 layers, as a symbol of the age of Christ when he was crucified. Torta pasqualina is another Easter egg dish, usually made with ricotta and spinach as well. It is basically a puff pastry pie. The eggs are not beaten into the filling of the pie- rather they are cracked into the pie whole just before it is covered and baked. The lucky Easter diners get the piece of pie with the egg yolk in it.

   Colomba Pasquale

   • Colomba Pasquale is a traditional sweet bread made on Easter. The bread is baked in a dove-shaped tin and covered in sugar syrup and almonds. The bread is similar to a panatone---rich and crumbly. Colomba Pasquale traditionally has bits of citrus peel through it, although golden raisins and dried berries also can be used.

   La Pastiera Napoletana

   • La pastiera napoletana is a famous Easter pie, made from whole-grain wheat and ricotta. The pie is dense and moist, infused with vanilla and lemon. Usually the pie is made on Easter Saturday for enjoyment on Easter Sunday, as it is best eaten the day after baking.

Source: www.ehow.com

Tags: Colomba Pasquale, Easter Sunday, easter foods, Italian easter, Italian easter foods