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 Week day before Easter), rather than the Saturday following Easter. While the first day of Easter Week is called "Easter Day" or "Easter Sunday", the other days in the week may be designated according to any of the following patterns: (1) "Monday of Easter Week" (e.g. in the Church of England's "Common Worship" calendar), (2) "Monday in Easter Week" (e.g., in the Anglican Church's "Book of Common Prayer" calendar), or (3) "Easter Monday". In former years, Easter, as the most important celebration in Christianity, was observed for a week, and it still is celebrated in the liturgy of the Roman Catholic