Pesach 5786

Passover Eve
Firstborn Fast: Wednesday, April 1
Bediqat chametz, seeking chametz: Tuesday, March 31, at 8:25 PM.
Bi’ur chametz (burning of chametz): Wednesday, April 1, by 12:18 PM (according to the opinion of Magen Avraham).
Maximum time for eating chametz: Wednesday, April 1, at 11:02 AM (according to the opinion of Magen Avraham).
Lighting of the Mo’ed candles: Wednesday, April 1, at 7:38 PM.

Pesach
From Thursday, April 2nd to Thursday, April 9th
Pesach Foods
• Chametz: Substances derived from the fermentation of one of the following grains are considered chametz: wheat, barley, oats, spelt, and rye.
• Rice and Legumes: In some communities, legumes are not consumed; in Italy, legumes, especially rice, are commonly eaten; however, rice must be carefully inspected before Pesach to ensure it does not contain wheat or barley grains.
• Milk: If inspected milk is not available, it is recommended to use shelf-stable milk purchased before Pesach.
• Medicines: Medicines, especially syrups and sachets, may contain chametz; it is advisable to consult a rabbi for advice on how to handle this.
• Pesach Containers: Plates, pots, cutlery, etc., are purchased new or put away from year to year for this exclusive use. Some utensils used during the year for chametz can be adapted for Pesach by means of Hag’alàh (boiling).
Plain matzah and matzah ashirah: On the eve of Passover, eating unleavened bread is prohibited. It is customary to extend this prohibition from the beginning of the month of Nissan. Some allow eating matzah ashirah (a rich unleavened bread, meaning without water, but containing eggs, oil, or wine), which cannot be used as matzah for the Seder.
The Seder: The Seder takes place on the first two nights of Pesach and should be begun after the stars appear.
Durante the Seder you must:
a) Read the Haggadàh.
b) Eat matzàh.
c) Eat maror.
d) Eat korekh (with matzàh, maror and charoset)
e) Eat afikomen at the end of the Seder.
f) Drink four glasses of wine.
This year, the second day of Passover falls on a Friday: the Sabbath candles are lit using an already lit fire, and it is necessary to make an eruv of the food in order to cook for Saturday, April 4th. On Wednesday the 1st, before sunset, reciting the following blessing, bake an unleavened bread and a hard-boiled egg, which must be kept until Saturday the 4th. Once this is done, on Friday the 3rd, cooking for Saturday the 4th will be possible. (“Baruch Atta A-donai E-loenu melech aolam asher kiddeshanu bemizvotav vezivvanu al mizvat eruv”).
This is the simplest method for making the eruv, but it can also be done with other foods; for this, it is best to consult a Rabbi.
Other rules: on solemn holidays, it is permitted to light from an already lit fire, and then cook and transport (but only what is needed for the holiday).