Easter in Abruzzo in a simple snapshot: exploring its ceremonies and processions over the revered holy weekend and recipes eaten locally to welcome spring and take on the first picnic of the year.
La Processione del Venerdi Santo, Chieti (Good Friday)
La Madonna Che Scappa, Sulmona, Easter Sunday
Interesting Photo Journals
Pier Luigi Fabrizio records the Ortona Good Friday procession, which is entrusted, managed and supervised traditionally by females and looks at the focus in the preparation of the event from family to family, from woman to woman, from mother to daughter.
FOOD & RECIPES
La Pupa e il Cavallo Biscuits
They were traditionally baked by Nonna on Good Friday to give to her grandchildren as a present although many a Mamma made them too. The horses were given to boys and the girls were given doll-shaped ones, some people also make hearts, boats, and baby geese but collectively they are known as ‘la pupa e il cavallo’.
The eggs they contain would have been blessed and also would be a symbol of fertility. They were also exchanged between a newly engaged couple as gifts, and there has been an interpretation of them being an informal breaking of bread and sharing ceremony for kids hence their large size.