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
Names of Easter as a description of the holiday than an actual name is Tensae (Ge'ez: ትንሣኤ) which means "to rise". While Fasika (ፋሲካ) is a more widespread and traditional term for Easter. Some non-Indo-European languages have unique etymologies for Easter. Some Slavic languages call it the Great Night, such as the Czech "Velikonoce" from "veliký" (great) + "-o-" + "noc" (night). In Hungarian, Easter is "húsvét"—literally, "taking the meat," a reference to traditional customs of abstaining entirely from eating meat during Lent. In Finnish language Easter is "Pääsiäinen" which implies 'release' or 'liberation'. The word was created by Finnish bishop and bible