Spring Day, or “Dita e Verës,” is an ancient pagan festival in Albania that honors the country’s lush nature and the blossoming vegetation, celebrated each year on March 14.
The festival is marked by special traditions, most notably the preparation of ballokume, a traditional cornflour dessert. In some regions, bonfires are lit to symbolize the rebirth of nature.
A unique custom of the celebration is the “verore,” a bracelet woven from red and white threads, tied around the wrist and removed upon spotting the first swallow of the season. In some areas, these bracelets are hung on tree branches — often laurel trees — for the swallows to take, believed to bring good fortune.
While the heart of the festivities lies in the city of Elbasan, Spring Day is celebrated across Albania. Historically, it marked the start of the new year according to an ancient Albanian calendar, predating Christianity by centuries. The celebration originally took place on March 1 in the Julian calendar, corresponding to March 14 in the Gregorian calendar.
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Ancient rituals passed down through centuries
The festival’s rituals have been passed down for about 24 centuries, evolving from dedications to the goddess Diana into a celebration of life, joy, love, and prosperity. Renowned scholar and musicologist Thanas Meksi has identified four key phases of the Spring Day celebration:
Preparation phase: Gathering supplies and ingredients for the festivities.
Spring Night: On March 13, bonfires are lit, symbolizing warmth and light.
Spring Morning: On March 14, families welcome the day with early morning rituals.
Spring Picnic: By midday, communities gather outdoors to enjoy nature and traditional foods.
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On the eve of Spring Day, homes fill with a unique sense of joy, as if nature itself stirs the spirit. The arrival of spring is celebrated with decorations of flowers and green branches at the entrance of each house, symbolizing the embrace of goodness and nature.
Traditional songs echo through the streets of Elbasan, accompanied by a renowned local cuisine. Unique dishes such as tava me pistil (a baked dish with fruit preserves), tava e kosit (yogurt casserole), kabuni (sweet rice dish), çomlek (slow-cooked meat stew), and roasted turkey are prepared in abundance. Families also set aside a portion of the feast for loved ones to enjoy the next day.
On the morning of March 14, the city awakens early with a festive atmosphere. Doors are opened to let in good fortune and chase away misfortune, as the community comes together to welcome the arrival of spring. /BV
