Easter celebrating in Italy

Easter is a huge deal in Italy.  It is like thanksgiving and christmas rolled into one long week of eating and more eating.  They start celebrating the Sunday before Easter, with Palm Sunday.  This involves a huge meal and its about 5-6 courses long.  All through the week, their is Holy thursday, Good Friday, Easter and then pasquetta on Monday following Easter which is called the day of the angel.  We were invited to the Baretta home for Easter dinner.  Oh my, now I have tasted the ultimate pasta.  It was called rondelli.  It melted in your mouth.  The pasta was home made and rolled out into three thin strips about 8 inches by 24 inches long.  These were overlapped so there was a 24x24 inch piece.   She spreads it with a white sauce, then parmasean cheese and then thin ham slices and then thin mozzarella slices.  Then she rolls it up like a giant cinnamon roll.  Then she puts a layer of red sauce in the bottom of her giant 24X24 inch lasagna pan .  She slices the rolled up pasta into 3 inch slices  and places them rolled side up in the pan barely touching each other and then pours some more red sauce over the top with more cheese and then bakes it.  It was way too good.

For the second course we had some interesting breads.  One was a round loaf that had three whole eggs in their shells which were cooked right in the bread dough.  Another bread had sausage and cheese cooked into it kind of like a quiche but it was a loaf of bread.