Easter

In the past, meat was never eaten on Good Friday. Although this is no longer an official Church rule, it is still respected by some religious households. For this reason, fish and vegetables, usually simply cooked, are served on this day, which for many is a time of quiet reflection.

In some Italian homes a variety of flat omelettes, called frittatas, along with an assortment of sausages and other meats, are served on Holy Saturday with pane di Pasqua or Easter bread. Easter Sunday is celebrated with special breads and pastries, as well as the main Easter feast, with the agnello Pasquale (Easter lamb) as the centrepiece of the meal.