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
Octave of Easter Missal, which called this Sunday the Second Sunday of Easter. In the third edition of this Missal, promulgated in 2000 but published only in 2002, the Sunday took what is now its official name: "Second Sunday of Easter or of Divine Mercy". In Anglican churches, the Second Sunday of Easter is widely known as Low Sunday, both because rituals are lower than they were the week before, on Easter Day, and because church attendance is usually a fraction of what it was on the feast day. Even the Churchman's Ordo Kalendar, which contains all saints' and holy days, refers to