The Light Resurrection is equally loved by Christians of the whole world, let Easter in different countries and is celebrated in their own way. Culici in gentle-white glaze and multi-colored chicken eggs are those dishes, without which it is impossible to present the Easter table by the Orthodox Russians. And residents of other states have their own culinary traditions, inseparably with the most important church holiday related.
The Christian Earth is eaten on this day - in material 24cm.
Italy
A story about what disasters is made traditionally to serve for a festive table at Easter in different countries of the world, it is more correct to start with Italy, where the celebrations on this religious occasion are held with a considerable scope, no less inferior to the festivities on so favorite Christmas Catholics. The latter is not at all surprising, given that the chief stronghold of Catholicism is located on the territory of the state - the Holy Throne with the Pope led.The list of dishes that are customary in Italy for Easter is quite extensive, because in different regions of the state, there are own characteristic features, which is why in each of the areas there is some kind of own unique kushan.
For example, in the southern lands, no celebration of the Light Christ of Resurrection does not cost without compulsory Channello - a dismountain of the yeast dough cake with the addition of a large amount of cheese (usually parmesan and pecorino), eggs and smoked sausages of different varieties or bacon. It is also prepared here and Pashser - a kind of cake with a filling of cottage cheese with candied fruits and boiled wheat.
In Northern Liguria, residents bake to church celebrations their own species of Easter pies - Pascualin. The filling also includes cheese and eggs, however, instead of sausages, it is customary to add all sorts of greens - onions, spinach, mayoran.
And in Milan, no Easter Sunday is considered correct without panettone - strongly reminiscent of the usual desert cake from soft, not until the end of the druckle test, in which raisins and candied fruits are added.
Characteristic for Lombardy and another dish, beautifully referred to as "Colombo Pasqual", which means "Easter dove". This shape of the name-called cake, decorated with almonds and sugar balls, once created in honor of the victory over the Army of Friedrich Barbarossa, subsequently became an essential dish of the Milan Easter table.
Great Britain
No less interesting culinary traditions related to the celebration of Easter and in the UK.
So, in a foggy albion, at the end of the Great Post - to Good Friday - it is customary to eat sweet buns with cinnamon, raisins and nutmegs, on top of which the White Cross is mandatory on top. They are called hot cross-bans, which is translated as a "hot cross-bun." There is a hypothesis that these treats were invented back in the XIV century by some monk from St. Olban's abbey.
Another indispensable Easter Kushan, which is customary to serve on the table directly on Sunday of a passionate week, for the British is not the first century that the roast lamb turbine remains.
Also, it is impossible not to remember and about another entertaining tradition - in the UK it is customary for Easter to give each other baskets with eggs. But not with ordinary chicken, but with chocolate made with caramel inside. And the children of festive in the morning waiting for separate entertainment - hunting for Easter eggs: adults hide these peculiar chocolates in the house and in the garden, and the kids will have to find them, following the prompts.
Australia
Easter is noted in different countries not only Eurasia - on other continents, Christians are no less joyful to meet Sunday, symbolizing the return to the life of the Son of God's Jesus Christ, who has redeemed his own death of the sins of all mankind. So, in Australia, chickens and roasted lamb must be eaten on this day, and the air cake-meringue is served on the sweet, in which the "Russian trail" is clearly felt.Yes, an indispensable attribute of the Australian Easter - a gentle and lightweight cake "Pavlov", named after the famous Russian ballerina, visited by tour in New Zealand and at the Kangarin Continent in the mid-20s of the last century. Prepare this dessert from whipped cream and meringue, decorating on top of berries and pieces of fruit. By the way, New Zealanders and the inhabitants of Australia still argue, whose coolnar became the creator of the recipe of this unique delicacy.
France
In French cities on the day of the Resurrection of Christ, the Easter leg of a lamb is becoming an integral attribute of the festive festival, which is a long time tomatify in the oven, providing for taste and fragrance with Tmina, rosemary, garlic and olive oil. The finished meat is so soft and gentle, which is easily lagging behind the bones and does not require an application even a knife.
However, in addition to the mentioned meat dish, regional cuisine in different fields of France is replete with its own unique Easter traditions. So, the countrymen of the unforgettable d'Artagnan in Gascona are preparing for the triumph of Turnto - a fresh porous dough pie, sprinkled from the top of sugar. Yes, and spend a fair on which the bakers compete in the ability to cut these bakery products.
In the lands of Alsace, it is customary to bake the lambs from the biscuit, symbolizing the sacred sacrifice and fell into France, presumably from Eastern Europe.
And in a small town, Besaer, which is comfortable on the banks of the Tarn River, every year in Easter Sunday on the central square, prepare an incredible sizes of an omelet, for which 4-5 thousand eggs and several hundred kilograms of fresh meat. The finished dish, by the way, distribute all those present for free. It is believed that the ancestor of tradition became a giller pious, in the 9th century who commanded on Easter to prepare omelet and hand out.
Lebanon
The chief Christian holiday and the Lebanese Republic, which is distinguished by the Arab states a confessional manifold. Here on this day they eat Maamul - traditional cookies from wheat or manna flour with stuffing from prunes, dates, figs or nuts. And in preparation, as a rule, participate with the whole family: while women are engaged in the dough, strong half and children are taught with filling.Poland
Continuing the conversation about what is eaten for Easter in different countries, it is impossible to pass by the spreadsheets in this church holiday on the table from Polish Panov. This is the familiar Russians to the Russians, in a local nameable Pakaya, with boiled eggs. And the indispensable horseradish, with which it is so cool to absorb no less compulsory meat, sausages and herring. And White Borsch-Zurek. And another mass of the most diverse evacuations.
But the Polish Mazurek is considered a special dish to religious celebration, the Polish Mazurek is considered to be simple - "Mazurka". This is a relatively thin cake, as a rule, consisting of a pair of cores, often prepared from different dough, abundantly decorated with cream, jam or sweet, with the addition of a large number of dried fruits and crushed nuts.
Another mandatory treat on the Easter table in Poland is considered sweet lambs baked from a baked or sand dough. By the way, there is a theory that it is at the Poles, the Alsassians borrowed a tradition to prepare the Biscuits in the form of a lamb.
Finland
Hot Finnish guys are most followers of Lutheran and Orthodox churches. And therefore, the bright resurrection remains and for them the most important religious holiday in the year.The current Easter menu never goes without lamb, blood sausages and cheese with a non-prosecable name (Uunijuusto) from the first after the calves of the cow cooked in the oven by baking.
But a separate article goes with mummies - the traditional Finnish Easter treat, which is prepared from malt and rye flour mixed with sugar and salt. The dish, resembling an externally peppercupy porridge, is kept in the furnace for 2-3 hours, and after cooling, we use with cream, vanilla cream or orange slices.
In the guests of Finland, the Kushany, however, delight does not cause, like many other Northern European culinary "finds", for the taste resembles a mixture of beer and ice cream.
Greece
In Greece, the Easter has its own species of familiar to each Russian man, referred to as the local manner of Tsurek. Although it is a dish with a traditional pastry for our latitudes, only the similarity of the test recipe, but the rest of the surprises begin.
First, the filling in Tsureki, as well as all sorts of aromatic additives, is not limited to the raisins alone. That the culinary will wish to put in this Easter cupcake, then in the end and will fall on the table: from the usual cottage cheese to pistachios or cranberries.
Plus, painted boiled boiled or raw eggs - "for beauty", are used in the cooking of Cureca - "for beauty", they are used to eat them if desired, for the most part there is a purely decorative function. So it turns out the Greek sofner is very peculiar as the taste and look.
Argentina
Easter is a holiday that unites all the Christianity professing the inhabitants of the Earth. So there is nothing strange in that it was not without all kinds of borrowing.For example, the Ocean, in Argentina, famous for its national cuisine, which has absorbed the features of the African, Mediterranean and Indian, the main festive treats is the Genoese Pascual, which has already been mentioned above: puff pastry and stuffing from greens and eggs with the addition of cheese and spices.
It is noteworthy that earlier in Argentina was taken to prepare this dish so that 33 layers of the test could certainly obtain - by age Christ. However, now the requirements have been simplified - enough that the dough is in general will be puffy.
Mexico
Once the story about what is eaten by Easter in different countries, threw in Latin America, then it is worth completing it without further travel - in Mexico. Locals are preparing for the Holy Holiday unique bread pudding, called "Capirotada". It represents a dish with layers a strata bread, pre-tested in a sweet syrup with cinnamon and cloves, with the addition of fruits (including dried), nuts, cheese and candied, baked in the oven.