ITALY
                                     "Buon Natale"

Christmas, as it is celebrated in Italy, has two origins: the familiar traditions of Christianity blended with the pagan traditions predating the Christmas era. The greatest feast of the ancient Roman Empire, "Saturnalia" (a winter solstice celebration), just happens to coincide with the Christmas celebrations of the Advent. Consequently, Christmas fairs, merry-making and torch processions, honor not only the birth of Christ, but also the birth of the "Unconquered Sun."   "Natale," the Italian word for Christmas, is literally the translation for "birthday."

A delightful, but rapidly disappearing tradition in Italy, is the ushering in of the coming festivities by the "Piferari" or fifers. They descend from the mountains of the Abruzzo and Latium playing inviting and characteristic tunes on their bagpipes, filling the air with anticipation for the joyous celebration to come.

Christmas Eve is a time for viewing Italy's artistic and elaborate manger scenes or Cribs. They consist
of figurines, in clay or plaster , of the infant Jesus, Mary and Joseph. An ox and ass are nearby because legend has it that they warmed the child with their breath. It is around this basic focal point that individual artisans create their own intricate landscapes. There may be grottoes, small trees, lakes, rivers, the lights of "Bethlehem" in the background, angels hung from wires, and occasionally, even local heroes. The most beautiful Cribs are set up in churches. There is often a contest between churches of the same town for the best Crib. People go from church to church to view and compare the Cribs and displays.

Another tradition is the burning of the Yule log, which must stay alight until New Year's Day. This, again, is an example of pagan and Christian blending. The pagan belief explains the purifying and revitalizing power of fire, and that with the burning log, the old year and its evils are destroyed. Christian legend tells how the Virgin Mary enters the homes of the humble at midnight while the people are away at Midnight Mass and warms her newborn child before the blazing log.

Amidst the general merrymaking and religious observance of Christmas Eve, Christmas tapers (long slender candles) are lighted and a Christmas banquet is spread. In some places, Christmas Eve dinner consists largely of fish. There may be as many as 10 t 20 fish dishes prepared. In Rome, the traditional dish of Christmas Eve is "Capitone," a big female eel, roasted, baked or fried. North of Rome a traditional dish may be pork, sausage packed in a pig's leg, smothered in lentils, or turkey stuffed with chestnuts.

Common throughout Italy are the Christmas sweets: "panettone" (cake filled with candied fruit), "torrone" (nougat) and "panforte" (gingerbread) made with hazelnuts, honey and almonds. All Christmas sweets, as a rule, contain nuts and almonds. Peasant folklore theorizes that to eat nuts favors the fertility of the earth and aids in the increase of flocks and family. In ancient Rome, honey was offered at this time of year so that the new year might be sweet.

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On Christmas Eve, Italian children set out their shoes for the female Santa Claus, La Befana, to fill with gifts of all kinds like toys, candies and fruit. If the children were good, their shoes would be filled on Christmas morning. If they were bad, they would find their shoes filled with coal. La Befan is the best-known legend in Italy.
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Panettone, Italian Christmas Bread


For a 1 ½ pound loaf:


¾ cup plus 2 tablespoons milk
1 teaspoon salt
1 large egg
2 tablespoons butter
3 cups bread flour
2 tablespoons sugar
2 teaspoons bread machine yeast
1 ½ teaspoons anise seeds, crushed
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup candied orange peel



Add ingredients to the bread machine in the order listed, or otherwise as directed in manufacturer's instructions. Add the raisins, pecans, and orange peel at the tone for adding fruits and nuts. I use the sweet bread cycle, but a normal cycle would likely work fine.
(Italian cookies) 

1/2 lb dried figs
1/2 lb raisins (1 2/3 cup)
1/4 cup candied orange peel
1/4 cup honey
1/4 lb mixed candied fruits, chopped
1/4 cup sweet chocolate, finely chopped
1/4 teaspoon cinnamon

1/4 teaspoon salt
1/4 allspice
1 cup sugar
1 1/2 cup shortening
3 teaspoons baking powder
1 cup milk
2 teaspooons vanilla
8 cups flour
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons anise extract

Frosting ingredients:

3 cups powdered sugar, sift
1/4 cup lukewarm milk
3 teaspoons melted butter

multicolored sprinkles
cookie cutters 


1. Heat oven to 375 degrees.
2. Put figs, raisins and orange peel thru food grinder using medium blade.
3. Mix in chocolate, honey, allspice, cinnamon and candied fruits. Mix well and reserve.
4. Sift flour, sugar, baking powder and salt together in bowl.
5. Cut shortening until pieces are fine.
6. Add eggs, 1 cup milk, 1 1/2 vanilla and anise extract. Mix well until blended.
7. Knead 5 minutes.
8. Roll out small part of dough at a time on floured board to 1/8" thickness.
9. Cut with floured fancy cookie cutters. Be sure to cut 2 of each shape.
10. Place a rounded teaspoon of fruit mixture on half the cookies, top with second cookie of the same shape.
11. Press the edges together with tines of fork to seal.
12. Make a small slit in top of each cookie.
13. Transfer to lightly greased cookie sheets.
14. Bake 15-18 minutes.
15. Frost cookies while hot, top with sprinkes.

Frosting instructions:
1. Mix together powdered sugar, melted butter, 2 teaspoons of vanilla and lukewarm water. 

about 8 dozen

Glaze (optional):

Combine ½ cup sifted powdered sugar, ¼ teaspoon vanilla extract, and enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.

Christmas Cappuccino
Categories: Beverages, Christmas
Yield: 4 Servings

1 1/2 c Espresso beans
3 c Boiling water
2 tb Sugar
1 Vanilla bean, split
4 c Milk
4 oz. bittersweet chocolate chopped
Whipped cream - optional


in a coffee mill, finely grind the beans. In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.
Spumoni Slices - Italian Christmas Cookies
1/2 c Shortening
1/2 c Margarine or butter
3 c All purpose flour
1 c Sugar
1 Egg
2 tb Milk
1 ts Vanilla
1/2 ts Baking soda
1 Square (1 ounce) semi-sweet Chocolate
, melted and Cooled
4 ts Milk
1/3 c Chopped candied red Cherries
1/2 c Chopped pistachio nuts
1/4 ts Rum flavoring
Few drops green food coloring
Powdered sugar icing or Melted chocolate (optional)

Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 tsp. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour.
Divide dough into thirds. Into one portion, mix chocolate and 2 tsp. of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours.
Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate. Makes about 84

Italian Almond Cut Cookies
1/2 cup shortening
2 cups sugar
5 /12 cups flour (sifted)
1 1/2 teaspoons salt

2 teaspoons almond extract
1 cup margarine or butter
4 large eggs
4 teaspoons baking powder
1 teapoon vanilla
1 cup chopped toasted almonds


1. Cream sugar, shortening and margarine.
2. Add eggs, almond extract and vanilla.
3. Add dry ingredients and chopped nuts and mix well into a smooth dough.
4. Roll into logs-the width of a cookie sheet and about 1" thick.
5. Bake on an ungreased cookie sheet and bake at 400 degrees for 20 minutes.
6. After 20 minutes, take out of oven and cut the log into 1/2" slices.
7. Place the slices, cut side down, on the cookie sheet.
8. Bake 10 minutes until golden brown.


ITALIAN BROCCOLI & CAULIFLOWER

This dish is so tasty and a snap to prepare.
Equal amounts Broccoli and Cauliflower Equal amounts
Italian flavored bread crumbs 
to your taste Garlic(large cut in half) to your taste
Butter and olive oil 
Salt and Pepper to taste 
Grated parmesan cheese 

-Cook the broccoli and cauliflower until almost tender. Drain well.

In a large frying pad melt the butter with the olive oil and sauté the garlic. Remove garlic,add the broccoli and cauliflower to pan. Generously cover with bread crumbs and cheese. Turn the heat on med-high and turn often. Bread crumbs will start to brown and stick a bit. Scrape bottom often. Season with salt and pepper to taste. Serve hot. It should be somewhat crunchy.