Easter bread
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In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
German Osterzopf with cranberries and pistachios
Easter bread as typically served in northern Germany for either breakfast or tea
Casatiello
Italian traditional Easter bread, the colomba di Pasqua. It is the Easter counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.
Casatiello
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Casatiello is a leavened savory bread originating from Naples prepared during the Easter period.
A casatiello in Rome in 2017
A sliced casatiello
Homemade casatielli at Naples