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 Saturday the Octave Day of Easter (also known as St. Thomas Sunday or Divine Mercy Sunday). The term "Easter Saturday" is also used colloquially to refer to Holy Saturday a.k.a. Easter Eve – a week before the religious holiday of Easter Saturday, probably because of references to the Easter weekend. Many people, especially religious authorities, regard this alternative meaning as inaccurate, but it remains in common usage. The use of the term "Bright Saturday" avoids this confusion by clearly referring to the Saturday 6 days after Easter Sunday. In the Eastern Orthodox Church and those Eastern Catholic Churches which follow the