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 Fire in that the ashes were scattered over the meadows and thereby fertilized the soil. The pre-Christian meaning of Easter fires is hardly experienced anymore. Nowadays they are meant to bring the community together, which guarantees a pleasant night combined with the consumption of beer, mulled wine or liquor, and snacks. In Northern Germany, Easter Fires (, ) are lit around sunset on Holy Saturday. Each of the federal states have their own regulations for allowing and/or the way of staging Easter Fires: While in the city and state of Hamburg, private persons are allowed to have an Easter Fire of