Easter in Sicily: Where food, ritual, belief and culture intersect

Saveur

"There is a special energy to Sicily during Easter, particularly during Holy Week," says Dana Bowen, who traveled to Sicily for Easter in 2010. "It's a time and place where you emotionally experience the connection between food and ritual and belief and culture really like nowhere else on the planet."

Bowen reported on her trip while she was executive editor of Saveur; she is the author of "Holy Week in Sicily" and "The Freshest Catch: The Fish Market in Catania, Sicily."

The home cook in Sicily
The home cook and her process (Photo: Saveur)

The home cook in Sicily
The home cook and her process (Photo: Saveur)

Tomato and Cheese Pie
Recipe: Tomato and Cheese Pie (Scaccia) (Photo: Landon Nordeman / Saveur)

The antipasti spread in Palermo, at Zia Pina's
The antipasti spread in Palermo at Zia Pina's (Photo: Saveur)

People outside in in Palermo, at Zia Pina's
People eating outside Zia Pina's in Palermo (Photo: Saveur)

Ragusa
The city of Ragusa (Photo: Saveur)

Ragusa
The city of Ragusa (Photo: Saveur)

Picking wild fennel on the side of the road in Erice
Picking wild fennel on the side of the road in Erice (Photo: Saveur)

Picking wild fennel on the side of the road in Erice
Picking wild fennel on the side of the road in Erice (Photo: Saveur)

Pasquetta at Regaleali in central Sicily
Pasquetta at Regaleali in central Sicily (Photo: Saveur)

Roasting artichokes for Pasquetta at Regaleali
Roasting artichokes for Pasquetta at Regaleali (Photo: Saveur)

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