1. St Agatha's Breasts
Also Agatha Buns, or Minni di Virgini - served on the feast
day of St Agatha (5 February), the small round fruit buns are iced and topped
with a cherry, intended to represent breasts. St Agatha was martyred by having
her breasts cut off, for refusing to surrender her chastity and virginity to
pagans. Due to this association she has become the patron saint of bakers.
Minne di Sant'Agata are a Sicilian version of the bun, made with a soft
shortcrust pastry that holds a ricotta and chocolate mixture, and the same
icing and cherry outer layer.
2. Baklava
In Greece, it is supposed
to be made with 33 dough layers, referring to the years of Christ's life.
3. Bread
Often (though not exclusively) unleavened bread; one of the
two elements (with wine) of the Christian eucharist, the bread represents
Christ's body.
4. Cattern cake
Small individual cakes with caraway seeds, made on St.
Catherine's Day (25 November) to celebrate St Catherine of Alexandria, and
originating in Tudor times amongst the lace-makers of Nottinghamshire, England.
5. Christopsomo
A type of Tsoureki bread served at Christmas in Greece;
Christmas symbols, and a cross, are traditionally incorporated into the loaf
using dough shapes; it is flavoured with figs.
6. Easter biscuit
Associated with Easter, particularly in parts of England,
often flavoured with oil of cassia as a symbol of the perfumes used in
preparing Christ's body for burial.
7. Easter egg
Associated with
Easter, as a symbol of new life.
Fanesca - Soup eaten during Holy Week in Ecuador. It contains
twelve types of beans representing the Apostles and salt cod representing Jesus
Christ.
8. St George cake
Individual fairy cakes with white icing, and a red icing
cross, eaten on St George's Day (23 April).
9. Hot cross bun
Traditionally eaten on Good Friday after the Good Friday
Liturgy, to break the fast required of Christians on that day.
10.
Koulourakia
Pastry dessert served on Easter Day in parts of Greece.[16]
Lammas loaf - ordinary bread, but baked using flour from the
first cut of the new harvest, for the eucharist of Lammas Festival (1 August).
11.
Lampropsomo
A type of Tsoureki bread, flavoured with ground cherry
stones, served at Easter in Greece; the name signifies the light of Christ, and
red-painted hard boiled eggs are inserted as a symbol of Christ's blood (often
three eggs, symbolic of the Holy Trinity).
12.
St. Lucia buns (St Lucy buns)
A saffron bun with raisins, also known as Lussekatter,
associated with St Lucy's Day (13 December) celebrations, especially in the
countries of Scandinavia.
13.
St. Michael's Bannock,
Michaelmas Bannock or Struan Micheil is a Hebridean bread
made from equal parts of barley, oats, and rye without using any metal
implements.
14.
Michaelmas cake or St
Michael cake
served at Michaelmas (29 September) this cake is identical to
a butterfly cake, but the 'wings' represent angels rather than butterflies.
15.
Pancakes
Traditionally eaten on Shrove Tuesday to symbolise the end of
rich eating before Lent (which begins the following day).
16.
Paska
Polish and Ukrainian sweet bread baked and often blessed with
other foods for consumption on Easter Sunday to mark the end of fasting.
17.
Pretzel
Southern France monks (610 AD) baked thin strips of dough
into the shape of a child's arms folded in prayer. Also associated with Lent in
some places.
18.
Religieuse
A type of éclair common in France, made to resemble a nun
(which is the meaning of its name).
19.
St Sarkis Aghablit
Salty biscuits eaten by Armenian youths (traditionally girls,
but also now boys) on the eve of St Sarkis's Day to induce dreams of their
future spouse, by the saint's blessing.
20.
Simnel cake
symbolically associated with Lent & Easter and
particularly Mothering Sunday (the fourth Sunday of Lent).
21.
Soul cake
soulmass-cake or
somas loaf - small bread-like cakes distributed on or around All Souls Day,
sometimes known historically as soulmass or, by contraction, somas. The cakes
commemorate the souls of the faithful departed. Once widespread in medieval
England, the practice is now limited, but is also continued in a number of
other nations.
22.
Stollen
A German fruit bread with marzipan, eaten during Advent; it
recalls a special Advent tradition restricted to Germany, granted by the Pope
in the so-called "butter letter" (1490).
23.
Święconka
A savoury meal, each element of which is symbolic, blessed in
churches on Holy Saturday, and eaten on Easter Day, in Poland.
24.
Vasilopita
Saint Basil's or King's cake, traditionally eaten on New
Year's Day in Greece. It is baked with a coin inside, and whoever finds the
coin in their slice is considered blessed with good luck for the whole year.
25.
Wine
One of the elements of consecration used in the sacrament of
the eucharist, the wine represents Christ's blood.
Reference: Wikipedia
You’ll Also Like :