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 bread cylindrical, often baked in bundt-type pan. It frequently contains raisins, succade, or orangeat, and may be iced on top. It is much sweeter than "Paska". "Babka" usually is only made, like "Paska", to celebrate Easter Sunday and the rising of Christ. Romania and Moldova also have a traditional Easter bread called "Pasca" (The term "Pasca" is "Easter" in the Eastern Orthodox faith, similar to "Pâques" in French. It is derived from the Hebrew "pesah".). The Romanian "Pasca" bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet