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THE MOST FAMOUS ITALIAN FOOD:TORTELLINI FOR CHRISTMAS

INGREDIENTS
Filling:
100gr dry-cured ham, Parma ham
100gr salted pork (mortadella)
2 eggs
100gr parmigiano cheese
300gr pig loin
50gr butter
Nutmeg
Salt and pepper
50gr ox bone marrow
Turkey breats

PASTA:
600gr unbleached all pur pose flour (about 1.1 lb)
6 eggs
Pinch of salt

To cook:
2 lit. broth

Combine  the pig loin and turkey breats in a blender  and blend until everything is finely chopped and well blendide. Brown them for 5-6 minutes with half butter. Add and blend  the dry-cured ham, salted  pork, ox - bone marrow, 2 eggs, nutmeg, pepper, butter and the parmigiano and blend well. Set aside.
On a clean counter, shape the flour into a mound and make awell in the center. Add the 6 eggs and salt to the well. Beat the eggs lightly with a fork, drawing flour as you go, until the eggs are mixed and slightly thickened. Using your fingertips, gradually incorporate the flour into the eggs and blend into a smooth dough.
Knead the dough until sanità and very elastic, about 10 minutes. With a rolling pin or pasta machine, roll out thin sheets of pasta. The pasta needs to remain moist, so cover the sheets with platic wrap as you work.
Cut the pasta into 2 inch rounds using a biscuits cutter. Place a 1/4 tsp of the meat filling in the center of each round, fold each round in half and seal the edges. Bring the tails of the half circe together, overlapping them and twist one over the other. At this point you can freezeany pasta you want or procede to cook them in the meat broth for an ammediate warm, satisfying soup.
Bring the beef broth to a boil, then drop the tortellini into the broth. Reduce the heat and simmer, uncovered. The tortellini should float to the surface once they are done, around 5 minutes. Make sure to not overcrowd the pot; if you must, cook the pasta in batches. (To cook frozen pasta. Just drop the still frozen tortellini inyo the boiling and cook for an extra minute for two).

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THE MOST FAMOUS ITALIAN CAKE: PANETTONE NATALIZIO

Ingredients
(for 10 persons)
250g raisinis
1kg of flour
salt
350g butter
10 egg yolks
250g candied
350g sugar
60 yeast

Process
1.Mix with yeast , dissolved in warm water, one third of the flour, until dough is soft
2. Drill a screwdriver on the ball and let rise, covered, in warm place for 20-25 minutes
3. Dissolve the cake and mix it with another third of flour and a taqblespoon of warm water
4. Cover again and let the dough rise in a warm place for 3 hours  or otherwise until its volume has doubled
5. Proceed similarly again adding more flour and water and dough is always trying harder
6. After about 9 hours of leavening dough add the  melted butter , egg yolks, one at a time , the sugar dissolved in water , salt, raisinis and  squeeze very lightly floured , and candied fruit
7. Working long until dough is smooth  and compact as to rise again for a couple of hours
8. Place the dough into the mold , greased with butter and lined with baking paper and bake at 170 degrees
9. After about 40 minutes, half cooked, brush the surface of the pudding with the butter, then reinfornare for another 40 minutes
10. Remove from the oven and wait for it to cool before cutting

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Marianna Guadagno CHRISTAMS IN THE ARTS 

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Marianna Guadagno CHRISTAMS IN THE ARTS 

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The legend says Saint Luke was the first Christian painter. But the third Evangelist did write, not paint.

... "Now in those days, there was an edict from August Cesar ordering a census of all the empire. Everyone went to register,each in their own Town. Joseph as well traveled from Nazaret in Galilee to Bethlem - David's City - to register Mary his wife who was pregnant ...."

Characters in the scene: Baby Jesus, the Holy Mary, Saint Joseph, the Angel,the Shepards.
The Nativity became more intimate and delicate with Saint Francis and his devotion for Baby Jesus.

In the Medici Chapel in Florence , on the altar, Brother Filippo Lippi painted Baby Jesus totally naked. Without the stable, without the cave, the scene is a wood. Aroun this lively baby running on the grass, the party is such that Benozzo Gozzoli, called to complete,paints three full fresco walls. Scores of angels fly in the clouds, descent on earth on blossoming gardens, and knee down on a flowers carpet.

After a short while, Nativity became a worldly party. A crowd of society characters invaded the scene. In the Nativities of Domenico Ghirlandaio , the religious characters are reduced to a bare minimum, while the everyday scene takes most of the space. Only one artist.

Many people set up a small Christmas crib in their house and figurines for nativity are made in many parts of Italy, whit some of the best coming from Naples and Sicily. Although the presepe is usually set up before Christmas, the baby Jesus is added to the nativity on Christams Eve.

The Nativity scene or Christmas crib is said to have originated with St. Francis of Assisi in 1223. Although he may not have been the first to contruct one, he started the tradition when he constructed a nativity scene out of straw in a cave in the town ot Greccio abd held Christmas Eve mass there. Greccio reenacts this event each year

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GLI ZAMPOGNARI
Pipers,zampognari,
perform traditional Christmas songs on bagpipes, flutes and oboes.These travelling musicians come down from the mountains in the regions of Abruzzo and Calabria and typically wear bright red jackets and broad-brimmed hats with red tassels.
in Rome,the pipers play at the christmas market in the historic Piazza Navona, on the Spanish Steps and at the entrance to Piazza San Pietro. Figures  of the zampognari often feature in nativity scenes.

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Christmas day in Italy
Close friends and relatives go to each other's houses for a massive dinner that often begins with antipasti and pasta with a walnut cream sauce and ends with sweets and PANETTONE  Christmas cake, all accompanied by wine and SPUMANTE
( Italian champagne ).

After strong, dark espresso, everyone young and old plays TOMBOLA
( Bingo ), and then card games, usually poker for pennies. Later, the ladies reset the table and those who not five hours before said they'd never eat another thing come gladly back to the dining room, ready to take the plunge yet again.

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Nativity
The nativity is considered the heart of the Christmas celebration in Italy
This is a reproduction of the stable where Christ was born, with tiny figures of people and animals.
The usual form of the crib is a hill covered with moss and other greenery. The figures of Saint Joseph and Mary are near the cradle and in the background are animals, the shepherds, the Wise Men.
Above the stable are suspemded angels, the comet and bright stars.
The coloured figures are made of earthenware or of wood .
Trees and cribs are lighted every night until Epiphany, when everything is put away for the next Christmas felt the vanity of that irreligious way of painting.
Sandro Botticelli composes a markedly allegoric Nativity, where the centre of a everyday scene, but at the center of the fight between Good and Evil.
In the years Fifteen and Sixteen Hundereds art moves away from descriptive scenes and arts defines nature through light. In the work of art by Correggio and Tintoretto, the Baby is like a communion host full of light, offered to redeem the world .

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THE LEGEND OF "LA BEFANA"
A women was busily sweeping her house when the Three Wise Men came to her door. They said they were seeking the new King who was vorn in Bethlehem. When they asked her to show them the way, she replied that she was much too busy. Later, she felt sorry that she had not helped the Wise Men, so she set out after them. She searched and searched, but she never found them. Because La Befana felt so bad, she continues to travel throughout the country at Christmas  time, searching for the Christ Child.

Italian children belive they get a visit from La Befana, a kind but ugly witch. She is dresssed in a long black coat with but ugly witch. She brings gifts to each child on January 6th, which is the Epiphany (feast of the Wise Men). they belive that La Befana flies from house to house on a broomstick, slides down the chimney and fills the stockings of the good children with gifts, but leaves a lump of coal for the bad children.

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An Italian Christmas carol                                ASTRO DEL CIEL

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An Italian Christmas carol                                ASTRO DEL CIEL

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Astro del ciel,Pargol divin mite agnello Redentor!
Tu che i Vati da lungi sognar,  tu che angeliche voci nunziar,  luce dona alle genti, pace infondi nei cuor!  luce dona alle genti, pace infondi nei cuor!
Astro del ciel, Pargol divin,   mite agnello Redentor!
Tu di stirpe reale decor,
Tu virgineo, mistico fior,
luce dona alle genti,
pace infondi nei cuor Luce dona alle genti  pace infondi nei cuor!
Astro del ciel, Pargol divi mite agnello Redentor!
Tu disceso a scontare l'error.Tu sol nato a parlare d'amor, luce dona alle genti, pace infondi nei cuor!  Luce dona alle genti, pace infondi nei cuor!

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A famous Christmas carol  TU SCENDI DALLE STELLE

Tu scendi dalle stelle o Re del cielo,
e vieni in una grotta al freddo e al gelo,
e vieni in una grotta al freddo e al gelo.
O bambino mio divino, io ti vedo qui a tremar.
O Dio beato!
Ah! Quanto ti costò l'avermi amato.
Ah! Quanto ti costò l'avermi amato.
A te che sei nel mondo in Creatore mancano i panni e il fuoco, o mio Signore.
Mancano i panni e il fuoco, o mio Signore.
Caro eletto pargoletto, quanto questa pover più mi innama giacchè ti fece amor povero ancora.
Giacchè ti fece amor povero ancora.
Tu lasci del tuo Padre in divin seno, per venir a tremar su questo fieno;
per venir a tremar su questo fieno.
Caro eletto del mio petto,
dove amor ti trasportò!
O Gesù mio, perchè tanto parir,  per amor mio...

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MARCO SGOBBO                                                         CHRISTMAS ITALIAN FOOD                                          

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MARCO SGOBBO                                                         CHRISTMAS ITALIAN FOOD                                          

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ZUCCHINE IN AGRODOLCE
(Sweet and Sour Zucchini)
ingredients
3 tbls.olive oil
4med. zucchini, thinly sliced
2 cloves garlic, crushed
1 tbl. vinegar
1/4 cup water
salt and pepper
3 tbls. pine nuts

process
In a large skillet,heat oil and sautè garlic for 2 minutes.
Add zucchini and sautè on both sides until golden. Springkle with pine nuts, raisins,and salt and pepper to tastle and simmer for 3 minutes .Mix vinegar with water and pour into skillet ; cover and simmer slowy until zucchini is tender--about 10 minutes. Discard garlic ; cool and serve at room temperature.

AMARETTI

ingredients:
2 egg white
1/4 teaspoon salt
1 cup sugar
1 cup chopped blanched almonds
3/4 tespoon almond extract

process:
1.add salat to egg whites and beat until  frothy.
2.add sugar gradualy, beating until mixure is  stiff but not dry.
3.add almonds and almond extract and fold in gently.
4.drop almond mixure on buttered and floured baking sheet by the teaspoon, shape  into small mounds , leaving room  beetween each mound.
5.let stand 2 hours.
6.bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour.

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FABIO LAURIOLA                                                   STRUFFOLI (HONEY POPS)

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FABIO LAURIOLA                                                   STRUFFOLI (HONEY POPS)

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Ingredients                                                                          2 cups water                                                                   1 cup margarine                                                              4 cups sifted flour                                                          1/4 tsp. salt                                                                      10 large eggs                                                                    16 oz.honey                                                                      1/2 cup pine nuts, toasted                                            1/3 cup candied orange peels                                    1/2cup(multicolored)cake-decorating sprinkles            Process                                                                        Preheat oven to 350 F. Grease two baking sheets lightly. Have eggs at room temperature .Place water, margarine,  and salt in a saucepan and bring to boil. Remove from range and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastry bag with batter and pipe small rounds (the size of marbles) 1 inch apart onto baking sheets. (Or you can drop by half teaspoons onto baking sheets.) Bake until lightly browned about 25 minutes. Remove from oven and cool on wire racks. In a saucepan, heat honey until it comes to rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Decorate with toasted pine nuts, candied orange pell, and cake-decorating sprinkles.

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FABIO LAURIOLA                                                               TORRONE NATALIZIO

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FABIO LAURIOLA                                                               TORRONE NATALIZIO

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Ingredients                                                                                   300 g honey                                                                                 350 g sugar                                                                                 2 egg whites                                                                              150 g blached almonds                                                            150 g hazelnut                                                                        50 g pistacchio                                                              wafers                                                                                 PROCESS                                                                               Put the honey in a saucepan and boil in water bath; incorporate the egg whites soda (remember to add a pinch of salt to kepp them firm) and not just composto breaks easily withdraw from the fire. In another saucepan cook with little water to bring it to caramel (bifore color), drained into the compound previously obtained and put on the fire whithout stopping to turn, add almonds, hazelnuts, pistacchio nuts (kept warm in oven) turns quickily last time.                                                                         Pour the misture into  claque or other form (preferably with edges a little bit high) lined communion wafers, otherwise use the greaseproof paper. Press well and let cool for several hours,
then cut into slats.

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CHRISTUS
We line up with a candle in our hand and we sing "Christus Natus est nobis" taking the Holy  Child in each room of the house.

SAINT SILVESTRO
Another important night is New Year's eve when we celebrate the end of the old year and the beginning of the new year with fireworks and Champagne.

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The Christmas season is filled with much singing and music. The streets, shops and homes are decorated. Fruit shaped decorations are seen everywhere.

For twenty-four hours before Christmas people fast ( do not eat ). This is followed by Christmas Eve dinner called a Cenone. This feast includes fish ( no meat ), pasta, vegetables, fresh fruits and specialsweets and cakes. The traditional Christmas Evew dinner is still meatless: fish and seafood preparedas a soup and/or a stew or simply fried, accompanied by assorted veggies.

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CHRISTMAS IN ITALY
Christmas is the most important festival of the year in Italy.
Traditionally, on Christmas Eve, 24 December people receive gifts from relatives and friends, they stay at the foot of the Christmas tree.
Christmas season in Italy is traditionally celebrated December 24-January 6, or Christmas Eve through Epiphany.
this follows the pagan season of celebrations that started with Saturnalia, a winter solstice festival, and ended with the Roman New Year, the Calends.
However there are lots of Christmas things to see during December prior to Christmas, many starting on December 8, thr Feast Day of the Immaculate Conception.

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IL PANETTONE
The paste is golden yellow, soft and rich with raisins and candied fruit, the rind is dark, fragrant and topped with the traditional croos-cutting, and it's shape resambles a baptistery there is no doubt, is the panettone. Flour, sugar, butter, milk, eggs, candied fruit and raisins, these are simple and natural ingredients that make the panettone Christmas cake for one excellent, to Milan, as elsewhere in Italy. In addition to dessert, okay soaked in milk for breakfast or a snack maybe combined with a good orange juice. The traditional type is low, but the variations are so many delicious: with nuts, nougat, nut frosting, cream filling, with drops of dark chocolate or milk. the taste of the new respect for tradition even is 70% of Italians prefer the classic panettone. It is difficult to determine who was actually the inventor of so much goodnees. The first documents date back to 1200 and tell use that in the rural communities around Milan on 3 Frebuary, the day of San Biagio, is used to consumed a slice of "Pandolce", a kind of sponge cake with raisins inside, to protect themselves

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CHRISTMAS CAKES RECIPES
"IL PANFORTE"
Ingredients
150 g dark chocolate
150 g powdered sugar
400 g blanched sweet almonds
40 g skinner bitter almonds
30 g pin nuts
300 g honey
350 g mixed candide fruit
1/2 tablespoon candide orange peel
200 g white flour
Pinch of pepper
2 teaspoons cinnamon powder
1 tsp nutmeg powder
10 g powdered sugar for garnish

"IL PANDORO"
It's the the typical veronese cake. According to some people the origins of his recipe are in Austria, where they produced the so called "bread of Vienna" ,probably derived from the "French" brioche. According to other people it may derive from "pane de oro" that was served on the tables of the richest people of Venece. It origined in 1800, from the "nadalin" another cake of Verona. On the 14 October 1894, Domenico Menegatti created a soft cake in the shape of a eight-pointed star. This was an Angelo dell'oca bianca's opera, an impressionist.