Why Easter Seems Even More Special in Italy

Happy Easter and Buona Pasqua, everyone! As I contemplate my memories of past Easters, the two I spent in Italy linger as vivid memories etched into my mind.

The first was in 2011 when I was traveling solo. I attended Easter Mass in Siena at the Basilica of San Domenico.

What struck me more than anything was the stark contrast to attending Easter Mass at home in the States. Lacking was the expected pomp and circumstance, as there was no choir or music, and nothing to appear any different from a regular Sunday Mass in Italy. Maybe 100 people were in attendance at most, and and nobody wore hats or fancy clothing.

When the collection was taken, I was surprised to see mostly coins dropped into the basket. Since that visit, I have learned that in Italy, like in Germany, the churches are supported by the state, and the citizens are taxed accordingly. What I found particularly interesting, though, was the number of people who brought small covered baskets with eggs, bread, or chocolate and left them on a table inside the church entrance. After Mass, when these apparently had been blessed, the people retrieved them to bring home.

The second time I visited Italy during Easter was just three years ago, when I was in Parma. This experience was much different and I was blown away by the beauty inside the amazing Parma Cathedral, where Richard and I attended Easter Mass.

Luckily we arrived early and got a seat. By the time Mass began, the basilica was packed…standing room only. We also were fortunate to be able to photograph this incredibly beautiful cathedral before the service began and after it ended.

The huge organ inside the Parma cathedral was truly a sight to behold.

This cathedral is dedicated to the Assumption of the Blessed Virgin Mary and is home to Correggio’s 16th-century masterpiece, the Assumption of the Virgin, a groundbreaking High Renaissance fresco decorating the dome.

In Italy, Easter is first a religious celebration but it is also celebrated with traditional Easter foods. These can vary from region to region although some are mainstays and can be found all over Italy during Easter.

It is almost mandatory to have agnello or lamb as the main course for the Easter meal, and depending on the region, it can be served in various ways. In Abruzzo, agnello cacio e uovo is cooked in an egg, pepper and cheese sauce. In the region of Lazio and southern Italy, the lamb is usually roasted simply with rosemary, red wine and garlic. Down in the “heel” of Italy, in Puglia, roasted lamb is prepared for Easter but in the town of Bari, you will likely find verdetto, a type of lamb stew made with green vegetables like peas or fresh asparagus.

In Sardinia and some places in Campania, the Easter meal may consist of goat instead of lamb. In fact, in the small town of Nereto, in the region of Abruzzo, Capra alla Neretese is the main Easter course, served as a regional specialty.

A few things I found interesting during my trips to Italy included a plate of cut chocolates at the breakfast table in my hotel and this intricately designed chocolate Easter egg in a store window in Siena.