Easter food

The holiday of Easter is associated with various food traditions that vary regionally. The preparation of these foods is among the Easter customs practiced. Preparing, coloring, and decorating Easter eggs is 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. 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.

In Russia, red eggs, kulich and paskha are Easter traditions.

In Greece the traditional meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. Traditionally, Easter eggs, hard-boiled eggs dyed bright red to symbolize the spilt Blood of Christ and the promise of eternal life, are cracked together to celebrate the opening of the Tomb of Christ.

In Ukraine there are several traditional foods including paska (bread) and cheesecake desserts.

Paretak is traditional Serbian Easter pastries.