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 Monday reckoning used in Eastern Christianity, which differs most years from the Gregorian Calendar reckoning used in Western Christianity. Formerly, the post-Easter festivities involved a week of secular celebration, but in many places this was reduced to one day in the 19th century. Events include egg rolling competitions and, in predominantly Roman Catholic countries, dousing other people with water which traditionally had been blessed with holy water the day before at Easter Sunday Mass and carried home to bless the house and food. In Australia, Easter Monday is a public holiday. People enjoy outdoor sporting events, such as the Oakbank Easter