Easter was first celebrated around 1400 B.C, the day when the Judaists left Egypt with the aid of God, as the Old Testament claims. Since those times, the Judaists celebrate the fact that the Divinity saved them from their Egyptian slavery. This is the old version of Easter, which got a new meaning, when God's son, Jesus Messiah took physical form and sacrificed for the sake of mankind.

This new commitment of the Divinity is not only one made to the Judaists, but to all of the humans that walk the Earth. It is interesting to notice that in the New Testament Jesus and his followers celebrate the new holy day through the Last Supper, as commanded by God. Before 325 B.C., Easter was celebrated on different days of the week, even Saturday or Friday sometimes. In that year the council of Nicaea was organized by the emperor Constantine, who approved the "pascal law", which set the Easter in the first Sunday after the full moon or after the spring equinox.

Easter is the most important religious holiday in Romania, as it has not been "tainted" by consumerism as has Christmas. In Bucovina, girls visit the local church's bell tower at Easter Eve and wash it with fresh water. They'll cleanse their faces with that water as soon as the sun rises on Easter day, so they'll be beautiful all year long. There are interesting traditions in Banat too, where at the Easter breakfast, each person around the table gets "pasti" (holy wine and bread). The local Easter dishes also include boiled pig meat, boiled eggs and other traditional food, plus the classic lamb roast.

Another beautiful tradition takes place in Maramures, the Lapus area, where the children who are up to 9 years old go to their friends' and neighbours' houses and announce the resurrection of Jesus. The hosts give each child an egg that's been painted red. In the valley of Crisul Alb, in Almas everyone gathers in the church's yard dressed up for holiday and ready to paint and adorn eggs. Easter wouldn't be the same in Arges without the egg bagels, which are called like this because they are cooked using lots of eggs (about 10-15 for each kilo of flour). They're among the local sweets and children go crazy for them.

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