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 egg on Thursday (also the day of Communion). These ceremonial eggs are known as kokkina avga. They also bake tsoureki for the Easter Sunday feast. Red Easter eggs are sometimes served along the centerline of tsoureki (braided loaf of bread). In Egypt, it's a tradition to decorate boiled eggs during Sham el-Nessim holiday, which falls every year after the Eastern Christian Easter. The dying of Easter eggs in different colours is commonplace, with colour being achieved through boiling the egg in natural substances (such as, onion peel (brown colour), oak or alder bark or walnut nutshell (black), beet juice (pink) etc.),