Christmas in Italy Traditional Recipes

For many Italians and those of Italian descent, the delight of gathering around a bountiful, beautifully laid table, the thrill of indulging in unforgettable regional dishes, and the convivial holiday atmosphere are enough to inspire the greatest of culinary feats. During the Christmas holidays fanciful specialties claim a place of honor at the table. These are traditional dishes that add a festive note to seasonal menus. Typical Italian Christmas dishes include baccalà   (salted dried cod fish), vermicelli,  baked pasta, capon and turkey. Traditional Christmas Eve Dinner, which includes seven types of fish (or nine, eleven, or thirteen, depending on the town of origin), is known as  Ã‚  in southern towns and includes  drowned broccoli rabe  (also known as Christmas Broccoli),  roasted or fried eel, and  caponata di pesce  (fish salad) to complete the main course. Traditional sweets (i dolci) are also important items for the  Menà ¹ di Natale  (Christmas menu) in Italy. Many of them originated in convents, where the nuns made special types of sweets to mark major religious holidays such as Christmas, presenting them as gifts to eminent prelates and to the noble families from which their mothers superior came. Every convent made a particular kind of sweet. These desserts include:  Ã‚  (Neapolitan honey pastry);  Ã‚  (fried pastry ribbons sprinkled with powered sugar); dried figs, candied almonds, chestnuts, and marzipan fruits and vegetables. Not to be missed are the sweet breads:  panforte  (a specialty of Siena),  pandolce  (a specialty of Genoa), and  panettone. A traditional Milanese Christmas bread, the legend goes that panettone originated in the sixteenth century, when a baker named Antonio fell in love with a princess and baked a golden, buttery egg bread to win her heart. Over the years the name of the bread evolved into  panettone  (from  pane, for bread), and in the nineteenth century, with the unification of Italy, the bread was embellished with candied red cherries and green citron as a patriotic gesture. New Years Day and the Feast of the Epiphany Italians are renowned for their culinary traditions, and so Christmas Eve and Christmas are not the only times during the winter holiday that special meals are served. On New Years Eve there is the  feast of San Silvestro, and to complete the culinary largesse is  La Befana Dinner, or Feast of the Epiphany. And what could be more appropriate than a glass of sparkling  Prosecco  to ring in the New Year? Produced in the Veneto region, the superb dessert wine is perfect for the holidays and other celebrations. Traditional Italian Christmas Recipes Here are three recipes for traditional food served during the Christmas season: Cicerata   Printer–Friendly VersionHoney-soaked  cicerata, so named because the bits of dough are shaped to resemble chickpeas (ceci  in Italian), is a sweet dessert thats served during the Christmas holidays. 6 egg whites5 ¾ cups unbleached all-purpose flour12 egg yolks ¼ teaspoon salt2 ¾ cups extra-virgin olive oil ¾ cup anise liqueur ¼ cup sugar1 cup slivered almonds, toasted1 cup finely diced candied fruitjuice of 8 oranges3 cups honeyzest of 4 oranges, julienned ¼ cup colored sprinkles Make the dough: Whip the egg whites until soft peaks hold. Place the flour in the bowl of an electric mixer; work in the egg yolks, salt,  ¾ cup of the olive oil, anise liqueur, and sugar. Gently fold in the egg whites with a wooden spoon; the dough should be soft and elastic. If it is too dry, add more liqueur; if it is too wet, add more flour. Snip into chickpea-sized pieces and roll into tiny spheres. Heat the remaining olive oil until it registers 325 degrees on a thermometer; fry the bits of dough until golden. Remove with a slotted spoon and blot dry on paper towels; arrange on 8 plates, and top with the slivered almonds and candied fruit. Heat the orange juice in a saucepan; stir in the honey and heat through. Fold in the julienned orange zest. Pour the sauce over each portion, dust with the colored sprinkles, and cool to room temperature before serving.SERVES 8 New Years LentilsLenticchie Stufate di Capodanno   Printer–Friendly VersionLentils are traditionally eaten on New Years Day in Italy as a symbol of good luck and prosperity; their round shape, reminiscent of coins, is supposed to ensure riches for the coming year. The accompaniment of choice for lentils is  cotechino, a mild-tasting, slow-cooked pork sausage.  ½ pound lentils2 rosemary sprigs2 garlic cloves, peeled1/3 cup extra-virgin olive oil1 cup vegetable broth, plus extra if neededsalt and pepper1 tablespoon tomato paste Soak the lentils for 1 hour in cold water to cover. Drain; place in a 2-quart pot and cover with cool water, then add 1 sprig of rosemary together with 1 clove of garlic. Bring to a gentle boil, and simmer for 15 minutes. Drain, discarding the rosemary and garlic clove. Mince the remaining garlic. Heat the olive oil in the same pot; add the remaining rosemary and garlic; cool until aromatic, about 1 minute over low heat. Add the lentils, broth, salt, pepper, and tomato paste. Stir well. Cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes, adding a little more broth if needed. Adjust the seasoning and serve hot.  SERVES 6 Biscotti Printer–Friendly VersionThese twice-baked (biscottare  means to bake twice) biscuits are terrific dunked in Vin Santo, Tuscanys traditional sweet wine. 3 eggs1 cup sugar ¾ cup vegetable oil2 teaspoons anise seed3 cups flour2 teaspoons baking soda ½ teaspoon salt1 cup chopped almonds or walnuts Beat eggs until thick and lemon-colored. Gradually add sugar and beat. Add vegetable oil. Lightly crush anise seed with mortar and pestle. Add to egg mixture. Sift together flour, baking soda and salt. Gradually add to egg mixture. Beat until smooth. Add almonds or walnuts. Turn out onto lightly floured board and shape into flat loaves about  ¼-inch thick and 2 ½ inches wide, the length of the baking sheet. Place on greased baking sheets, bake at 375 degrees for 20 minutes. Remove from oven; cool 2 minutes and slice into  ¾-inch pieces. Lay pieces cut sides down on baking sheets. Bake again at 375 degrees for 10 minutes or just until golden brown. Remove to wire racks to cool. Makes 4 Dozen