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
Lombard cuisine a soup form) and dressed with a meat sauce (ragu'). Zuppa alla Pavese was supposedly invented on the spot to feed the captive king Francis I of France after his defeat at the Battle of Pavia on February 24, 1525. "Torta del Paradiso" is a cake from Pavia, which is also noted for the "Colomba Pasquale" a cake in the shape of a dove which is traditionally eaten at Easter. Voghera is noted for "Mostarda di Voghera", a pickled fruit accompaniment for boiled meats, and the "Zuppa di Voghera" a torte with coffee and cream and the "Stracchino di Voghera"