At dawn on Easter Sunday, when the bells summon the faithful to the first Mass, the stoves in Teramo kitchens have already been lit for hours, and aromas fill domestic spaces. The <\/b>mazzarelle<\/b><\/i> \u2014 small rolls of lamb offal wrapped in endive leaves and tied with the thin intestines of the same animal \u2014 rest in a large baking tray beside Easter pizza, hard-boiled eggs and cured meats.<\/b> They are the opening dish of the sdijun\u00eb<\/i> meant as the joyful breakfast that breaks the abstinence of the Paschal Triduum<\/i>, and they represent the very essence of the sacrificial lamb reduced to its humblest parts, transformed by the hands of women of the household into ritual and shared food.<\/p>\n","protected":false},"excerpt":{"rendered":"