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{{Short description|Bread traditionally eaten around Easter}}
{{Use dmy dates|date=January 2024}}
{{Infobox food
| name = Easter bread
| image = Osterzopf Seidenkaefer.JPG
| image_size = 250px
| caption = [[Germany|German]] ''Osterzopf'' with cranberries and pistachios
| alternate_name =
| country =
| region =
| creator =
| course =
| type = [[Bread]]
| served =
| main_ingredient =
| variations =
| calories =
| other = Prepared for [[Easter]]
}}
In many European countries, particularly in [[Central and Eastern Europe]], there are various traditions surrounding the use of '''bread''' during the [[Easter]] holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to [[Byzantium]], [[Eastern Catholic Churches|Eastern Catholicism]] and the [[Eastern Orthodox Church|Orthodox Christian church]]. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
==Belarus, Bulgaria, Croatia, Romania, Slovakia, Slovenia, Russia and Ukraine==
===Kozunak, kulich, and paska===
A ''[[Kozunak]]'' is the traditional Easter bread in Bulgaria, ''[[kulich]]'' is one of different traditional Russian Easter breads. ''[[Kolach (bread)|Kolach]]'' is a traditional Czech bread made at Christmas in the shape of a ring. Usually, three rings are stack on top of each other to represent the Holy Trinity. Ukrainian Easter breads are also called ''[[Paska (bread)|Paska]]'', where often a rich, white bread is served and decorated on the top with symbols, including crosses, flowers, braids, wheat, or other designs representing aspects of Orthodox and Eastern Catholic faith.
Romania and Moldova also have a traditional Easter pastry called [[Pască]] (the term ''Pasca'' is "Easter" in the Eastern Orthodox faith, similar to ''[[Pâques]]'' in French. It is derived from the Hebrew ''pesah''). The Romanian Pască is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet bread which Romanians make for Easter and Christmas called ''[[Cozonac]]''.<ref>{{cite web|title=Pasca–Romanian Easter Bread with Cheese and fruits|url=http://www.uoeonline.com/understanding-our-environment/335/news/pasca-romanian-easter-bread-with-cheese-and-fruits/|url-status=dead|archive-url=https://archive.today/20120917182750/http://www.uoeonline.com/understanding-our-environment/335/news/pasca-romanian-easter-bread-with-cheese-and-fruits/|archive-date=2012-09-17}}</ref>
===Pinca and Poprtnik===
[[Pinca]] is a variety of Easter bread popular in Austria, Croatia and Slovenia. [[Poprtnik]] is a variety native to Slovenia. It is decorated with intricate floral designs and may also incorporate various symbols associated with Easter.
===Syrnyk===
''Syrnyk'' is a quickbread with cheese (similar to a [[cheesecake]]) that in Ukrainian Orthodox culture is often included in Easter food baskets which are taken to church to be blessed on Easter along with ham, sausages, relishes, chocolate, cheeses and other foods that were forbidden during Great Lent. The [[quickbread]] dough is made with eggs and butter, cottage cheese, cream cheese, honey, walnuts, almonds, candied orange peel, cream and cinnamon.<ref>{{cite book |last=Fieldhouse |first=Paul |title=The World Religions Cookbook |publisher=Greenwood Press |page=85}}</ref>
==Poland==
{{Main|Easter in Poland}}
''Baba'' or ''babka'' is a Polish cake made for [[Easter Sunday]],<ref name="Davidson 2014">{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA50|publisher=OUP Oxford|date=21 August 2014|isbn=978-0-19-104072-6|via=Google Books}}</ref> but it is not to be confused with the Polish-Jewish [[babka]] bread. A traditional ''babka'' is tall and cylindrical, often baked in [[bundt cake|bundt]]-type pan. It frequently contains raisins, [[succade]], or [[orangeat]], and may be iced on top. It is also made in the western parts of Belarus and Ukraine and is much sweeter than a ''paska''.
==Germany==
[[Image:Aufgeschnittenes Osterbrot Hamburg 2.jpg|thumb|Easter bread as typically served in northern Germany for either breakfast or tea]]
During the weeks before Easter, special Easter bread is sold (in [[German language|German]]: ''Osterbrot'', {{Audio|GT Osterbrot.ogg|listen}}). This is made with [[yeast]] dough, [[raisins]], and [[Almond#Culinary uses|almond splinters]]. Usually, it is cut in slices and spread with butter. People enjoy it either for breakfast or for tea time (in German: ''[[German cuisine#Structure of meals|Kaffee und Kuchen]]'', {{literally|coffee and cake}}).
==Netherlands==
{{See also|Kerststol}}
The Dutch Easter bread is the so-called '[[Stollen|stol]]', a fruit bread with raisins and usually filled with [[almond paste]]. It is the same type of bread also eaten as a [[Christmas]] bread.
==Italy==
{{Main|Easter in Italy}}
===Casatiello===
[[File:Home Made Casatiello.jpg|thumb|[[Casatiello]]]]
[[Casatiello]] ({{langx|nap|casatiéllo}};<ref>{{cite web|url = https://www.gazzettadelgusto.it/ricette/lievitati/casatiello-napoletano|title = Casatiéllo napoletano o Tòrtano? Quali le differenze?|language = it|date = 2016-03-27|access-date = 2022-02-10}}</ref> {{langx|it|casatello}}) is a [[leaven]]ed savory bread [[Neapolitan cuisine|originating from Naples]] prepared during the Easter period. Its basic ingredients are flour, lard, cheese, salami, [[cracklings]], eggs and black pepper. The bread's name derives probably from the [[Neapolitan language|Neapolitan word]] ''caso'' (Italian: {{lang|it|cacio}}, 'cheese', hence ''casatiello''), an ingredient that is part of its dough.<ref name="pillole">{{Cite web |last=D'Avossa |first=Laura |date=8 March 2020 |title={{title case|IL CASATIELLO NAPOLETANO, LE ORIGINI, LA STORIA, LA SIMBOLOGIA}}|archive-url=https://web.archive.org/web/20211107175344/https://www.napolinpillole.it/il-casatiello-napoletano-origini-storia-e-simbologia/|archive-date=7 November 2021|url=https://www.napolinpillole.it/il-casatiello-napoletano-origini-storia-e-simbologia/ |access-date=5 November 2021 |website=napolinpillole.it |language=it}}</ref>
==
[[File:Colomba pasquale, edizione 2013 - ND0 4662 (8564331585).jpg|thumb|Italian traditional Easter bread, the [[colomba di Pasqua]]. It is the Easter counterpart of the two well-known [[Italy|Italian]] [[Christmas]] desserts, [[panettone]] and [[pandoro]].]]
Colomba pasquale or [[colomba di Pasqua]] ({{literally|Easter dove}}) is an [[Italian cuisine|Italian]] traditional Easter bread, the Easter counterpart of the two well-known [[Italy|Italian]] [[Christmas]] desserts, [[panettone]] and [[pandoro]]. The dough for the colomba is made in a similar manner to panettone, with [[flour]], [[Eggs as food|eggs]], [[sugar]], natural yeast and [[butter]]; unlike panettone, it usually contains [[Candied fruit|candied peel]] and no [[Raisin|raisins]]. The dough is then fashioned into a [[Columbidae|dove]] shape (''colomba'' in Italian) and finally is topped with [[Nib sugar|pearl sugar]] and [[almond]]s before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.<ref>{{cite web |url=http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php |title=Flamigni Panettone Box |accessdate=2011-04-13 |url-status=dead |archiveurl=https://web.archive.org/web/20110904100046/http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php |archivedate=2011-09-04 }} Chocolate version of Panettone</ref> The colomba was commercialised by the Milanese baker and businessman [[Angelo Motta]] as an Easter version of the Christmas speciality panettone that Motta foods were producing.<ref name=ReferenceA>{{cite book|last=Porzio|first=Stanislao|title=Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale|publisher=Datanova|year=2007|isbn=9788895092317}}</ref>
===Pastiera===
[[File:Pastiera Napoletana.JPG|thumb|[[Pastiera]]]]
[[Pastiera]] is a type of [[Neapolitan cuisine|Neapolitan]] [[tart]] made with cooked [[wheat]], eggs, [[ricotta]], and flavored with [[orange flower water]]. It is usually eaten at Easter.<ref name=fra258>{{cite book|last1=Francesconi|first1=Carola Jeanne|title=La vera cucina di Napoli|date=1995|page=258|publisher=Newton|location=Roma|isbn=8881830213|language=Italian}}</ref> Various writers repeat legends about the origin of pastiera. One story connects it to the siren [[Parthenope (Siren)|Parthenope]], whom the Neapolitans thanked for her sweet singing by giving her ricotta, flour, eggs, milk, spices, and sugar; Parthenope gave these ingredients to the gods, who made pastiera out of it.<ref>Marlena Spieler, ''Neapolitan Culture, Cuisine, and Cooking'', 2018, {{isbn|9781442251250}}, p. 19–20</ref><ref name="rogosa"/><ref>Pasquale Guaglianone, ''Il naufragio previsto. Principessa Mafalda: l'ultimo tragico viaggio'', 2012, {{isbn|888901346X}}, p. 59</ref> Another story connects it to a spring celebration of the goddess [[Ceres (mythology)|Ceres]].<ref name="rogosa">Eli Rogosa, ''Restoring Heritage Grains'', {{isbn|1603586717}}, p. 206–207</ref>
===Penia===
[[Penia (bread)|Penia]] is a sweet bread that originated in rural Italy and is made during the Easter holiday. Ingredients include sugar, butter, eggs, [[anise]] seeds and [[lemon]]s.<ref>{{Cite web |title=Penia {{!}} Traditional Sweet Bread From Italy {{!}} TasteAtlas |url=https://www.tasteatlas.com/penia |access-date=2023-03-04 |website=www.tasteatlas.com}}</ref>
===Pizza di Pasqua===
[[File:Easter cheese cake.JPG|thumb|[[Pizza di Pasqua]]]]
The [[pizza di Pasqua]] ({{literally|Easter Pizza}}) is a [[leaven]]ed savory cake typical of some areas [[central Italy]], based on [[wheat flour]], eggs, [[pecorino]] and [[parmesan]], traditionally served at breakfast on [[Easter]] morning, or as an appetizer during Easter lunch, accompanied by blessed [[boiled egg]]s, [[ciauscolo]] and red wine <ref name= AIFB>{{Cite web|url=http://www.aifb.it/cucina-delle-feste/la-cucina-delle-feste-la-crescia-di-formaggio-storia-e-ricette/|publisher=AIFB - Associazione italiana food blogger|title= La cucina delle feste: la crescia di formaggio|date=11 April 2014 |access-date=9 May 2019|language=it}}</ref> or, again, served at the [[Easter Monday]] picnic. Having the same shape as [[panettone]], the pizza di pasqua with cheese is a typical product of the [[Marche]] region, but also [[Umbria]]n (where, as a traditional food product, it obtained the [[Prodotto agroalimentare tradizionale|PAT]] recognition). There is also a sweet variant, with [[candied fruit]]s or without, sugar and a ''fiocca'', that is a [[meringue]] [[Glaze (cooking technique)|glaze]] with sugar beads.<ref>{{Cite web|url=https://www.assisinews.it/ricette/torta-di-pasqua-dolce-pizza-umbra/|title=Torta di Pasqua dolce: la ricetta tipica della 'pizza' della colazione pasquale umbra|date=14 April 2019|publisher=assisi news|access-date=8 May 2019|language=it}}</ref>
According to [[religious tradition]], the pizza di pasqua should be prepared on [[Maundy Thursday]] or [[Good Friday]] to be eaten only at Easter, that is, at the end of the period of fasting and abstinence dictated by [[lent]].<ref>{{Cite web|url=http://destinazionefano.it/a-fano-pasqua-la-pizza-formaggio/|title=A Fano non é Pasqua senza la pizza al formaggio!|date=23 March 2018 |publisher=DestinationeFano|access-date=8 May 2019|language=it}}</ref> Once ready, then, it was customary to bring the pizza di pasqua to the church, so that it would be blessed together with the other foods to be consumed on Easter day.<ref>{{Cite web|url=https://ildatterino.com/2018/03/31/il-datterino-di-artusi-pizza-di-pasqua-crescia-al-formaggio/|title=Pizza di Pasqua (Crescia al formaggio)|date=31 March 2018 |publisher=Il Datterino di Artusi|access-date=8 May 2019|language=it}}</ref>
===Sardinia===
In [[Sardinia]], Italy, bread is a part of a wide social context. It is the most important food in Sardinia, as well as all over Italy and the [[Mediterranean]]. "Bread is a nexus of economic, political, aesthetic, social, symbolic, and health concerns".<ref name=Counihan99>Counihan, Carole. The Anthropology of Food and Body: Gender, Meaning, and Power. New York: Routledge, 1999</ref>{{rp|29}} Bread is symbolic for life. A peasant proverb mentions, "Chie hat pane mai non morit — one who has bread never dies".<ref name=Counihan99/>{{rp|29}} The Easter holiday is one where bread brings itself into the symbolic realm. Bread is significant for religious purposes. Luisa Fois described bread in her life after she was married and for the Easter holiday. The bread was made into a cross to represent the crucifixion of [[Jesus Christ]]. Since they were married, they needed to eat it together. They would share their lives now, and they must share their "cross" together (their life's burden) as well. "Bread was a product of their union, and its shared consumption reaffirmed their interdependence".<ref name=Counihan99/>{{rp|30}} From this we gather that bread also displays a message, rather than being an item purely for consumption and nutritional purposes. Two kinds of Easter bread are described in Counihans article. One contained two points, and an egg covered with a cross. "The egg and the points that recall birds in flight speak of fertility, sexuality, and procreation — basic themes in Easter and its pagan precursors".<ref name=Counihan99/>{{rp|41}} The second bread was designed to have no overall shape, but was rather baked to encircle an egg, with the initials ''BP'' put on it. The initials ''BP'' stand for ''buona Pasqua'' or "happy Easter". "Letters rather than forms express meaning. Letters are symbolic of civilization and ... meaning".<ref name=Counihan99/>{{rp|41}}
==Types==
{| class="wikitable sortable" style="text-align:center"
! Image
! Name
! Native name
! [[Cuisine]]
! Reference
|-
! [[File:Martiniouk Paska.JPG|center|130 px]]
| [[Paska (bread)|Paska]]
| Паска<br/><br/>Paska<br/>პასკა
| [[Ukrainian cuisine|Ukrainian]]<br/>[[Belarusian cuisine|Belarusian]]<br/>[[Slovak cuisine|Slovak]]<br/>[[Georgian cuisine|Georgian]]
|
|-
! [[File:Kulich pies.JPG|center|130 px]]
| [[Kulich]]
| Кулич
| [[Russian cuisine|Russian]]
|
|-
! [[File:Cozonac4.JPG|center|130 px]]
| [[Cozonac]]
| Козунак
| [[Bulgarian cuisine|Bulgarian]]<br/>[[Macedonian cuisine|Macedonian]]<br/>[[Romanian cuisine|Romanian]]<br/>[[Moldovan cuisine|Moldovan]]
|
|-
! [[File:Pască.jpg|center|130 px]]
| [[Pască|Pasca]] (cheese-filled)
| Pască
Паска
| [[Romanian cuisine|Romanian]]<br/>[[Moldovan cuisine|Moldovan]]<br/>Ukrainian
([[Bukovina|Bukovinian]])
|
|-
! [[File:Baba wielkanocna (Aw58).JPG|center|130 px]]
| [[Baba (cake)|Babka]]
| Baba wielkanocna
Бабка
| [[Polish cuisine|Polish]]<br/>West Ukrainian
([[Galicia (Eastern Europe)|Galician]], [[Hutsuls]])
|<ref>{{Cite news |last=Panasiuk |first=Liudmyla |date=22 April 2019 |title=Великдень у традиціях. Забуті українські звичаї Пасхи від етнографів |work=[[Ukrainska Pravda]] |url=https://life.pravda.com.ua/culture/2019/04/22/236629/}}</ref>
|-
! [[File:Crkva na Ceru 039.jpg|center|130 px]]
| [[Kalach (food)|Kalach]]
| Колач<br/>Fonott kalács
| [[Serbian cuisine|Serbian]]<br/>[[Hungarian cuisine|Hungarian]]
|
|-
! [[File:Pinca 0410.jpg|center|130 px]]
| [[Pinca]]
| Pinca
| [[Croatian cuisine|Croatian]]<br/>[[Montenegrin cuisine|Montenegrin]]
|
|-
! [[File:SkofjeloskiKruhkii1.JPG|center|130 px]]
| Easter breads
| Velikonocni kruhki
| [[Slovenian cuisine|Slovenian]]
|
|-
! [[File:Paskalya çöreği from Bulka Pastanesi.jpg|center|130px]]
| [[Tsoureki]] <br />also called ''paskalya çöreği''
| τσουρέκι<br/>չորեկ
| [[Greek cuisine|Greek]]<br/>[[Armenian cuisine|Armenian]]
|<ref>{{Cite book| publisher = Oxford Symposium| isbn = 978-0-907325-07-9| last = Davidson| first = Alan| title = National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981| date = 1981-01-01|url=https://books.google.com/books?id=zcNdB_sl2JkC&pg=PA167}}</ref>
|-
! [[File:Hot cross buns from the store, Easter, April 2006.jpg|center|130 px]]
| [[Hot cross bun]]
|
| [[British cuisine|British]]
|
|-
! [[File:Nakrajeny mazanec (4).JPG|center|130 px]]
| Mazanec
| [[:cz:Mazanec|Mazanec]]
| [[Czech cuisine|Czech]]
|
|-
! [[File:2016 1221 Kerststol.jpg|center|130 px]]
| [[Paasstol]]
| Paasstol
| [[Dutch cuisine|Dutch]]
|
|-
! [[File:La Ni Colomba Pasquale, March 2011.jpg|center|130 px]]
| [[Easter Dove]]
| Colomba di Pasqua
| [[Italian cuisine|Italian]]
|
|-
! [[File:Easter cheese cake.JPG|center|130 px]]
| [[Pizza di Pasqua]]
| Pizza di Pasqua
| [[Italian cuisine|Italian]]
|
|-
! [[File:Torta dolce.JPG|center|130 px]]
| [[Pizza di Pasqua#Sweet variant|Pizza di Pasqua (sweet variant)]]
| Pizza di Pasqua (sweet variant)
| [[Italian cuisine|Italian]]
|
|-
! [[File:Folar de Chaves (grande plano).jpg|center|130 px]]
| [[Folar]]
| Folar de Páscoa
| [[Portuguese cuisine|Portuguese]]
|
|-
! [[File:Hornazo.jpg|center|130 px]]
| [[Hornazo]]
| Hornazo
| [[Spanish cuisine|Spanish]]
|
|-
! [[File:Osterbrot 2016 Hamburg 2.jpg|center|130 px]]
| Easter Bread
| Osterbrot
| [[German cuisine|German]]
|
|}
==See also==
{{Portal|Food|Holidays}}
==References==
{{Reflist}}
==External links==
{{Commons category|Easter breads}}
* [http://www.worldandihomeschool.com/public_articles/1999/april/wis17887.asp Breads for Christ: European Easter Breads Shaped for the Season] {{Webarchive|url=https://web.archive.org/web/20070928135205/http://www.worldandihomeschool.com/public_articles/1999/april/wis17887.asp |date=2007-09-28 }}
* [http://goodfood.uktv.co.uk/recipe/easter-bread-twist/ Easter bread recipe]
* [https://www.theatlantic.com/health/archive/2009/04/babka-trans-atlantic-jewish-delight/716/ A 2009 article about the origin of chocolate babka. Ari Weinzweig, "Babka, Trans-Atlantic Jewish Delight" ''The Atlantic''. April 30, 2009]
[[Category:Easter bread| ]]
[[Category:Cuisine of Sardinia]]
[[Category:German cuisine]]
[[Category:North German cuisine]]
[[Category:Schleswig-Holstein cuisine]]
[[Category:Slavic cuisine]]
[[Category:European cuisine]]
[[Category:Christianity and bread]]
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