Christmas

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Cassata

(for six servings)
1 sponge cake
1 pound of Ricotta (Italian cottage cheese)
2 squares semi-sweet "Baker's" chocolate 
100 gm. candy fruit 
Liqueur 
Grease a bread pan and line with wax paper. Cut the sponge cake in pieces and cover the bottom and sides of the pan with these pieces (save a few slices for the topping). Sprinkle the cake with liqueur. Cut the two squares of chocolate in small pieces and combine with the candy fruit.
Strain the Ricotta into a bowl, mix with the chocolate and candy fruit and add some liqueur. This mixture is now poured into the cake-lined pan. Cover with the remaining cake and sprinkle on icing sugar. Refrigerate for two or three hours. Reverse on a dish to serve.

Easter

The celebration of Easter begins with the observance of Shrove Tuesday (Pancake Day) and Ash Wednesday which mark the beginning of Lent.  The culmination is the Easter observances on Holy Thursday, Good Friday and, finally, Easter Sunday.  Again, there are some special foods such as sweet breads and hard boiled eggs that are enjoyed by many.

Related Links

• Il Congresso Article: La Befana 
  This article is about a festival organized by Santa Maria Goretti Church for the day of Epiphany with many children participating.
  
  
• Il Congresso Articles about Christmas
  
  
• Il Congresso Articles about Easter
  
  
• http://www.childrenslit.com/f_depaola.html  an external website about author/ illustrator, Tomie de Paola and his books for children.

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