Easter, which is just around the corner, is a period of great mysticism in Umbria, with important events taking place during Holy Week.
A procession in the town of Saint Francis
Experiencing Holy Week in this land of ancient spirituality, which has given birth to many saints, is a unique experience. In towns and villages with their narrow streets and lively squares, as in the larger towns, people gather in prayer. On Good Friday -18 April - a procession of the Dead Christ takes place in Assisi which has always been steeped in mysticism. The procession starts from the Cathedral stopping at the Basilica of San Francesco.
Symbolism plays its part in the celebrations
Similar events are also planned in the Valnerina area, in Cascia, Monteleone di Spoleto and Norcia. The latter is particularly evocative with 400 participants in a procession that winds along the city walls where the scenes of the Via Crucis are dramatically represented in tableaux vivants. In Gubbio the Good Friday procession has its roots in the 13th century. The sacconi (big-bellied men) lead the procession, followed by the brothers carrying the skull symbolizing Golgotha and the symbols of the Passion. During the procession, large bonfires are lit at various points along the route.
Food and wine traditions are widespread
But in Umbria Easter is also about conviviality, the desire to be together, both in the squares and at the table. On Sunday it is customary to challenge each other to the last egg, an unusual competition with the players taking turns to hit their opponent's egg. Easter in Umbria is also where food and wine come into play, starting with the undisputed queen of this holiday: the Easter cake, also called Easter pizza in the Terni area or crescia in the Gubbio area.
Lunches with pasta and lamb, and sweet Easter cakes
In Umbria, even today, Easter Sunday is celebrated with a special breakfast of cheesecake, capocollo cured pork, and hard-boiled eggs. On the morning of Holy Saturday, families usually prepare a basket containing the typical savoury pie, salt, eggs, some cold cuts, bread, wine and ciaramicola, a typical dessert in the Perugia area. The day continues with a large lunch that includes homemade pasta such as agnolotti filled with meat, tagliatelle, tortelloni from Norcia or strangozzi from Spoleto, depending on the area or family tradition, while the typical Umbrian Easter main course is lamb. Typical of the Orvieto, Valnerina and Trasimeno areas is the preparation of the sweet Easter cake, rich in spices and candied fruit. And of course there is always an Easter dove.
