What Is Eaten On Easter In Different Countries

Easter is the most important Christian holiday, celebrated in many countries. The festive table on this day is symbolic and rich.

Easter is the most important Christian holiday, celebrated in many countries. The festive table on this day is symbolic and rich.

Christianity is the largest world religion, professing in different corners of the globe. Billions of Orthodox Christians and Catholics are preparing for this day in advance, because it is customary to celebrate Easter on a grand scale and in full observance of traditions. But the composition and number of symbolic dishes on the Easter table varies somewhat in different countries - this is the influence of folk traditions adopted in the country.

England

Here, the main dish of the Easter table is baked stuffed lamb. As for meat dishes, the English recognize honey-garlic meatballs, smoked ham, sausages or bacon glazed with apples. Potatoes in Rosemary-garlic butter are served as a side dish to this abundance. As in many countries, the English Easter table is unthinkable without colored eggs and fresh spring salads. Desserts are a special highlight of the holiday. The housewives bake an Easter cake "Easter cupcake" and special buns made of butter dough with candied fruits and raisins, which are decorated with a "Hot Bun Cross" cross. In addition, a rowan or spinach cake and a pie with rabbit are served.

France

England's neighbor across the English Channel also obliges its subjects to prepare baked lamb, pig or even roe deer as a main meat dish. An omelet with bacon or sausage is served with a meat dish. A variety of Easter pastries: Lyon style puff pastry with jam, plums and cinnamon, a cake made of bread dough, to which a large amount of butter, eggs, sugar and orange water are added. But each region has its own pastry. For example, in Turin, they bake gingerbread in the shape of horses, in Corsica, they bake a biscuit in the form of a basket, in which eggs dyed in red are placed, in Provence they prepare a cake of almonds and candied oranges and melon; in Savoy they serve simple croutons.

Italy

In Italy, the main dish of the feast is lamb with artichokes. As for baking, each region contributed its contribution to the Easter table. Milanese gave the rest of Italy an Easter cupcake in the shape of a dove, decorated with almonds and sugar balls. Residents of the south bake a pie from yeast dough, in which pieces of pecorino and parmesan cheese, different types of sausage and boiled eggs are baked. No Easter is complete without the Ligurian dish "Torta Pasqualina". This is a special pie filled with spinach and eggs. It is believed that the number of cakes here should be at least thirty-three - according to the number of Christ's life. Sicilians are also proud of their pastries: they bake an open pie filled with cheese and wheat boiled in water and candied fruit.

Germany

The main symbols of the holiday here are Easter eggs and the Easter bunny. In general, the celebration of Easter in Germany begins on Thursday, which is called "Green Thursday" because of the custom of eating green products: soups, spinach, parsley, leeks. Even eggs and boiled potatoes are covered with green sauce. Germans eat fish on Good Friday. But most importantly, the feast begins, of course, on Sunday. Lamb in the form of a cake, roasted lamb served with asparagus and potatoes. And the Easter cake in Germany is very similar to our Easter cake. The dough is prepared in milk, to which a lot of eggs and raisins are added, it is braided in the form of a braid and baked in an oblong shape. In Austria, they bake a round loaf, which is decorated with agencies or a cross. An important attribute of the holiday is the Easter cake weichküchen, it is consecrated as paska.

Poland

Poles serve the Easter table with various sausage products and many cold meat dishes. Very popular "babies" are fruit pies and poppy seed strudels. The central place on the table is occupied by a lamb baked from flour or made from melted sugar, symbolizing the resurrection of Jesus Christ. Polish "Easter" is bread baked from rye flour, to which yeast and sourdough are added, it is smeared with lard on top and decorated with a dough cross. When preparing "paska", a magical ritual must be followed.

Sweden

The Swedish Easter table cannot be imagined without fish. The fish menu of Northern Europeans is very diverse and is in no way inferior to the abundance of meat of their neighbors in the European Union. Different varieties of marinated herring, salmon, potatoes and asparagus serve as a side dish. Don't forget about the meat. For Easter, they prepare lamb roast with potato casserole. Baking is an important attribute of the holiday table. Here, this national dish is semlya - a three-layer sweet bun filled with whipped cream and almond paste. Decoration of the table are painted and chocolate eggs.

Finland

In neighboring Sweden, Finland prepares sweet porridge "Memmi" for Easter. The main ingredients are rye flour and malt, which are mixed in water and then baked in the oven. Porridge is eaten as a dessert and served with sugar and cream. In Finland, a rich fish diet is also welcomed on the Easter table. In fact, no feast here is complete without fish. Painted eggs are an important symbol of the holiday. Another traditional Finnish Easter dish is the sweet pasha. It must be said that in terms of appearance, taste, and product composition, this paska is very similar to the Russian "paska". Which is not surprising, since this is part of the cultural influence of Russia, which has become entrenched in Finnish traditions.