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 traditions Bosnia and Herzegovina, Croatia, and Slovenia, a basket of food is prepared, covered with a handmade cloth, and brought to the church to be blessed. A typical Easter basket includes bread, colored eggs, ham, horseradish, and a type of nut cake called "potica". In Hungary, Transylvania, Southern Slovakia, Kárpátalja, Northern Serbia - Vojvodina, and other territories with Hungarian-speaking communities, the day following Easter is called "Locsoló Hétfő", "Watering Monday". Men usually visit families with girls and women. Water, perfume or perfumed water is sprinkled on the women and girls of the house by the visiting men, who are given in