Italian cuisine customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and giving food to the poor. On Easter Sunday, lamb is served throughout Italy. A typical Easter Sunday breakfast in Umbria and Tuscany includes salami, boiled eggs, wine, Easter Cakes, and pizza. The common cake for Easter Day is the Colomba Pasquale (literally, Easter dove), which is often simply known as "Italian Easter cake" abroad. It is supposed to represent the dove, and is topped with almonds and pearl sugar. On Christmas Eve a symbolic fast is observed with the "cena di magro" ("light dinner"), a
Easter Vigil festive worship service in the Lutheran churches during and after the Reformation. It was often celebrated in the early morning hours of Easter Sunday. As in all Lutheran services of this period, vernacular language was used in combination with traditional liturgical texts in Latin (such as the Exsultet). Elements which were considered unbiblical and superstitious were eliminated, such as the blessing of the new fire, the consecration of the candles or of water. Emphasis was placed on the scriptural readings, congregational singing and on the Easter sermon. In Wittenberg the Easter Gospel (Matthew 28. 1 - 10; 16 - 20)