The ancient Romans celebrated the Spring equinox every 24 March. A date considered as representing death, but more importantly the resurrection of the Phrygian deity Attis.
Phrygia? Think King Midas. He was the son of Zeus and famous for the Gordian knot, turning things into gold etc.
Ancient European traditions linked to early solar cults before they were eventually replaced by Christian spirituality.
Yet, even today it is impossible not to share in the rebirth of nature after a long period in the winter doldrums.
As the Northern Hemisphere heats up, hens start laying eggs, chicks are born, lambs frolic and plants proudly show off their new green shoots.
Lent comes to an end and the new season is celebrated with related menus. A period of the year for rediscovering regional culinary traditions and learning new recipes.
An old proverb states: "Natale con i tuoi e Pasqua con chi vuoi" ('Christmas with your folks and Easter with whoever you want').
Which leads us to a verse by the celebrated Roman poet Giuseppe Gioacchino Belli from the first half of the 19th century.
In his poem 'La Santa Pasqua', the words rolls out something like this:
"Gia so' pronti dall'antra settimana
dieci fiaschetti e un bon baril e vino,
già pe' grazia de duo fuma er camino
pe' celebrà la festa alla cristiana.”
Eggs, of course, are the Easter food 'par excellence'.
They enter the Catholic liturgy through special blessings and are eaten at the family dinner table. Symbolism and abundance go hand in hand.
In the days leading up to Easter, of course, they will be boiled or made with chocolate. But also, by tradition, coloured.
Fine results, and hues, can still be achieved using ancient tricks. From boiling them in spinach water (to make them green), beetroot juice (red), black tea (brown) or a pinch of turmeric (yellow).
You can view all our Easter related articles in Deliciousitaly.com behind this tag.
There are 21 in all, but below we highlight 3 we keep coming back to every year.
Lo Scoppio del Carro, the traditional Easter Sunday event in Piazza del Duomo Florence, could be best described as the 'Doves of Peace Cart Explosion'. A literal explanation for what is literally an explosive affair.
'Cavalle e Pupe' is a recipe very much part of Easter traditions in Abruzzo. Grandmothers would typically shape them in a variety of ways, from boats and goslings to 'pupazzette' or dolls and, most iconically, horses. So much so they are collectively called 'Cavalle e Pupe'.
Of all the Easter celebrations across Sicily, the Archi di Pasqua in the town of San Biagio Platani, province of Agrigento, is one of the most suggestive and unique.
It can trace its origins to the 16th century when the town was populated by less than a thousand people.
There is an official website (http://archidipane.com) and museum (Museo degli Archi di Pasqua). The FB page is https://www.facebook.com/associazionecdp/
images copyright Delicious Italy
This newsletter is supported by Italy by Experts, an exclusive Travel Concierge & DMC based in Cefalu.
Owner Angela Macaluso also runs the tour operator Sicily by Experts. Contact her at hello@italybyexperts.com.
Our next newsletter is already scheduled for Friday 5th March and is dedicated to a little corner of Emilia Romagna with a big history. But then, all of Italy is like that!
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