Easter in Sicily: Where food, ritual, belief and culture intersect
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"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 and her process
Photo: Saveur
The home cook and her process
Photo: Saveur
Recipe: Tomato and Cheese Pie (Scaccia)
Photo: Landon Nordeman / Saveur
The antipasti spread in Palermo at Zia Pina's
Photo: Saveur
People eating outside Zia Pina's in Palermo
Photo: Saveur
The city of Ragusa
Photo: Saveur
The city of Ragusa
Photo: Saveur
Picking wild fennel on the side of the road in Erice
Photo: Saveur
Picking wild fennel on the side of the road in Erice
Photo: Saveur
Pasquetta at Regaleali in central Sicily
Photo: Saveur
Roasting artichokes for Pasquetta at Regaleali
Photo: Saveur
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