Rites and Easter delicacies of the Sicilian tradition

Italy – Sicily, a land characterized by its strong contrasts, fascinating and fascinating, shows all its ardor at certain times of the year, where the sacred and the profane become the essential element to know this wonderful people and its traditions. Easter is one of the highlights, in every corner of the island are held ancient rites especially related to Christian / Catholic worship. In Trapani, from 14.00 on Good Friday until 14.00 on Saturday, the procession of the Mysteries takes place, considered one of the most evocative religious representations.

In San Biagio Platani, in the province of Agrigento, are set up by the two historic congregations of Signurara and Madunnara, the characteristic Easter Arches made of dicanne, cereals, legumes and bread.

Easter Sunday, in Terrasini (province of Palermo), is dedicated to the “outspoken”, or unmarried men, who try their hand at a real test of strength by lifting with one hand an orange tree weighing 50 kg. Once it was an exhibition to be noticed by single women looking for a husband.

In Adrano (Catania), on Easter morning is held “La Diavolata e l’Angelicata”. the representation of the eternal struggle between good and evil. The performance will end only when the Angel will force the devils to shout “Long live Mary”.

On Holy Thursday, along the streets of Marsala, there is the ancient procession of living paintings. More than 100 participants retrace the main phases of the passion and death of Christ: from the triumphal entry in Jerusalem, through the arrest, the scourging, the crucifixion and finally the death. In total there are 7 paintings.
In San Fratello, in the province of Messina, from Wednesday to Good Friday there is a festival that mixes sacred and profane, or the Feast of the Jews. Some young people of the village, with their faces covered in red masks, metaphorically interpret the killers of Christ, those who are in error, who behave badly. A very folkloristic experience not to be missed if you are in the area.

In Sicily the tradition is lived also and above all at the table, where rivers of tasty dishes do not leave room for lack of appetite, to end then with a wonderful roundup of delicious desserts. What can we say about the irresistible “Cassata”, symbol of Sicily, born in Palermo in the IX-XI century thanks to the Arabs, from which also derives its original name qas’at (casserole, bowl).

Sweet symbol of Easter is the lamb of royal or martorana pasta born during the Norman name in Palermo, in the church of Santa Maria dell’Ammiraglio, called the Martorana. In fact, it was the Benedictine nuns who invented the royal pasta or Martorana pasta, using a mixture of almond flour and sugar mixed with herbal extracts to give the colors. The lamb shape, on the other hand, was given by the nuns of the Collegio di Maria di Favara, a small town in the province of Agrigento that is still celebrated today with a festival.

Ma quello che riunisce intere famiglie nella settimana della passione è una torta dai mille nomi. A Catania si chiama Cuddura cu l’ova, a Palermo Pupu cu ‘l’ova, Ciciuliu ad Enna, a Trapani “Campanaru”, in altre località “Panaredda” o “Palummedda”: cambia solo il nome ma non la sostanza. Un regalo che viene ancora scambiato tra amici e parenti per dimostrare la dolcezza dell’amore e dell’affetto.

Il suo nome deriva dal greco Kollura, che significava corona, ne sottolinea la forma originaria, utilizzata ancora oggi. Si tratta infatti di un biscotto dove vengono inserite al suo interno le uova sode, utilizzando sia le forme classiche che rappresentano una colomba o un cesto o appunto una corona intrecciata, sia quelle più allegre campanelle o coniglietti, ma rigorosamente colorate da codets, zuccherate mandorle o cioccolato.

La ricetta

Per la pasta:

500 grammi di farina 00
150 grammi di zucchero semolato
125 grammi di strutto
2 uova intere
5 grammi di ammoniaca per dolci
1 bustina di lievito per dolci
1 bustina di vaniglia (meglio una bacca)
2 cucchiai di latte

Per la glassa

200 grammi di zucchero a velo
1 cucchiaio di rum
4 cucchiai d’acqua


6 uova sode
diavoli colorati



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