Pasquale Pasquale Pasquale is a masculine Italian given name and a surname mainly found in southern Italy. It is a cognate of the French name Pascal, the Spanish Pascual, the Portuguese Pascoal and the Catalan Pasqual. Pasquale derives from the Latin "paschalis" or "pashalis", which means "relating to Easter", from Latin "pascha" ("Easter"), Greek "Πάσχα", Aramaic "pasḥā", in turn from the Hebrew "פֶּסַח", which means "to be born on, or to be associated with, Passover day". Since the Hebrew holiday Passover coincides closely with the later Christian holiday of Easter, the Latin word came to be used for both occasions. The
Easter food Easter food The holiday of Easter is associated with various Easter customs and foodways (food traditions that vary regionally). Preparing, coloring, and decorating Easter eggs is one such popular tradition. In Greece, the traditional Easter meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. Traditionally, Easter eggs, hard-boiled eggs dyed bright red to symbolize the spilt Blood of Christ and the promise of eternal life, are cracked together to celebrate the opening of the Tomb of Christ. In Neapolitan cuisine, the main Easter dishes are the casatiello or tortano, a salty pie