Easter in Sardinia
Easter is for Sardinians one of the most important traditional feasts, even more important than Christmas which they call the small Easter (Paschiscedda). Ofcourse Easter is a catholic (and protestant and jewish) feast and the church with the sermons and processions take an important place. What makes Easter so special is that it announces the spring, the reawakening nature, and it is celebrated together. On Easter day a rich dinner is prepared and on Easter Monday everybody goes out to a picknick with friends and family in the mountains or near the beaches under the pinetrees. Everbody brings something to drink or to eat. Not that the picknick itself is the main purpose, but being together and sharing is more important.
For the Easter lunch the traditional agnello sardo (dop, denominazione di origine protetta) is the main course. Sardinian sheep are after all famous for their milk which forms the basis of the reknowned pecorino sardo (sheep cheese), but also for the delicious meat. The lambs are born in december and january and by Easter they have grown enough to be butchered. It is a Mediterranean tradition that has it's roots in prehistoric times, like Easter has it's roots in prehistoric celebrations of the arrival of spring. The symbols remain the same: eggs, the Easter bread, the lambs.
Easter is also the time to prepare the typical sweets and cookies of Sardinian tradition, a bit like the islamic tradition. The amaretti, the pardulas made of ricotta, the gueffus with sugar and almonds which melt on your tongue. The 5th of april at Tonara the Sagra of the Torrone is held, the traditional event around the sweet torrone (a kind of nougat).