Snapshots from Italy: Roman Easter Soup
Eggs are essential ingredients in Italian Easter celebrations, playing a role that extends beyond the huge, elaborately decorated chocolate eggs that decorate every shop window in the weeks before the holiday.
Eggs were a symbol of new birth and renewal for many of the ancient civilizations predating the Christian era, when they were adopted as a representation of the resurrection of Christ. They evolved as part of the traditional Easter feast partly because they were one of the foods originally forbidden to have during Lent. These traditions are still intact today, ingrained in the mind, heart, and stomach; each region of Italy has its own special recipes for consuming eggs on Easter.
Romans are likely to enjoy a light first course of Brodetto Pasquale at their Easter table, the local version of a soup that features eggs as well as lamb, another iconic Easter food.
