Easter foods from around the world
In fact, it’s not just Simnel Cake, which is mostly eaten in the United Kingdom and Ireland, that shows evidence of nutritionally dense foods, especially bread products, being popular at this time of year and there are dishes around the world that celebrate Easter and originated due to this.
Originating in Italy, Pascualina is a spinach, egg and ricotta pie that’s eaten around Easter which dates back to the fifteenth century and is especially popular in Argentina and Uruguay, where it was imported by Italian immigrants.
The eggs within the pie symbolise the resurrection of Jesus Christ, and as it doesn’t contain meat, it’s often prepared during the Lent period ready for Easter celebrations. Like Simnel Cake, the pie itself is nutrient-dense and it makes the most of the ingredients people will have on hand at this time of year.
Hot Cross Buns
Okay, I know this is another food we eat in the UK, but hot cross buns follow this same pattern. The buns are made without dairy products (so can be produced during the Lent period) and are eaten on Good Friday.
You likely know that their iconic cross design is to represent the crucifixion of Jesus, but did you know the spices used to flavour them signify those used to embalm him at his burial and the orange peel that’s common in many recipes is a reflection of the bitterness of his time on the cross?
Easter bread is something that’s popular in many countries, with them all having their own takes on the festive loaf. In America, the bread is a sweet dough and contains coloured eggs for decoration. In Eastern Europe, it’s a paska, which is a rich bread served with symbols including crosses and flowers. Inside, a paska traditionally has a swirl of yellow and white, with the yellow representing Jesus and the white the Holy Spirit. Wherever you are in the world, Easter bread recipes are nutritionally dense, partly due to their high egg content.