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Chestnuts and Christmas in Italy
Andrea Bocelli's rendition of Mel Torme's classic American Christmas standard might be Chestnuts Roasting on an Open Fire . . . in the town piazza. During the winter season street vendors can be found on almost every corner In Italy selling hot roasted chestnuts. Chestnuts are a Christmas-time tradition in Italy and are used to make sweet and savory dishes including a chestnut flour polenta and castagnaccio, a traditional Tuscan cake made with sweet wine,olive oil,raisins and pine nuts.
offering by the Etruscans and by the Roman legions to preserve and sweeten wine. It is dark, sweet and savory with an earthy taste and aroma. The symbolism and flavor make chestnut honey a perfect ingredient for holiday baking. My Milanese cousins like to serve it with pecorino and Gorgonzola cheese. Mario Batali likes to use it to make a killer crepe* and I like it with my muffins in the morning and to make an updated version of Tuscan castagnaccio (chestnut cake) with pan roasted pears and a chestnut honey syrup.
*you can use plain flour if you cannot find chestnut flour but you must use chestnut honey to experience the true flavor of this dish |
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Christmas Second to None
When Mark Twain first saw the MiIan Duomo he was told that the Cathedral of Milan was second only to St. Peter's in Rome. He commented, "I cannot understand how it can be second to anything made by human hands". Like Mark Twain I cannot understand how the art, architecture and of course the food and wine of Italy can be second to anything made by human hands! I know this is saying a lot but the history and tradition of a region influenced by the ancient tables of the Etruscans, the conquered nations of the Roman Empire, the spice traders of the Far East and the Renaissance masterpieces of the Medici is bound to set a well laid table.
This is never more true than during the holidays when the tables of Italy are filled with all manner of earthly delights. From panettone to the Feast of the Seven Fishes, the holiday traditions, rituals and customs of Christmas in Italy are not lost in the distant past but kept alive to be savored and enjoyed by all.
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| Familiar and Unique
Christmas in Italy is both familiar and unique. We would recognize the glittering lights, decorations, carols and nativity scenes (presepe) but we might not recognize Babbo Natale and Befana,the Christmas witch who fills the stockings of good little bambini on the Eve of January 6th, the Feast of the Epiphany. For many of us the generational recipes of our European grandparents would be familar during the holiday season with special pastries, cakes and decorated pasta that are only found at this time of the year.
But unique regional specialties found on holiday menus throughout Italy during the Christmas season make this an exciting time for trying new and different flavors. This year Cositutti will serve a menu of wood flavors inspired by my travels in Tuscany and my friends in Emilia.
A Taste of Cositutti - Buon Natale 2009
Assorted Crostini made with
Crostini di Fegatini
Celery Hearts Pinzimonio
Zucchini with Pine Nuts
Piacenza Tart with Frutta di Bosco (Fruits of the Forest)
Prosecco Conegliano Valdobbiadene
Gutturnio doc
Italian Coffee
Menu Notes: I may have some trouble getting the fararona (guinea fowl). Not a household name in the US, it is the Sunday dinner bird in Italy and France. Similar to a pheasant,it is leaner than a chicken and very moist and meaty. In pinzimonio means dipped in oil seasoned with salt and freshly ground pepper. I should say anointed with olive oil because the unique flavor of this dish depends on the quality of the oil . You can use any raw vegetables but during the winter months, white celery hearts are served. My wine choices are based on my family in the Veneto and my friends in Piacenza and my tart making skills have greatly improved due to cooking with Rita in Emilia!
You can experience the familiar and unique flavors of Italy with artisan food products from CosituttiMarketPlace. Products available are sourced from producers who are committed to preserving the culinary and cultural traditions of Italy like Sorelle Nurzia who since 1835 has been baking panettone, the traditional Milanese cake-like bread so loved by Italians for holiday gatherings and Tenuta di Capezzana, an estate farm in Tuscany that has been producing extra olive oil since 980AD.
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*due to the artisan nature of our products, some items are limited in supply and may require a special order and may not be available for Christmas delivery. In such cases a gift box with a handwritten note will be sent upon request
*order on line by December 16 for Christmas delivery. Order by December 21 for local delivery within Lake and Porter Counties in Northwest Indiana (select e-mail for local delivery at check out) |
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Up On The Roof Top
The Duomo at Christmas
The Duomo of Milan is the largest Gothic cathedral in the world. It is a masterpiece of art and architecture that took more than 500 years to complete. There are 135 spires on the roof top terrace with 1800 life size statues that look like tiny miniatures from the street. The view from the top is spectacular and on a clear day you can see as far as the Alps.
It doesn't take much to decorate Italy for Christmas. |
Arriving For The Holidays
Maletti 6 year aged Balsamic Vinegar (250ml)
Often mistaken
for a 10-, 12-, or even a 15-year Balsamico, made without additives or enhancers of any kind.
2009 NASFT (the National Association for the Specialty Food Trade) Sofi™ Award Nominee for Outstanding Vinegar
Linens from Tuscany
For More Information Contact
pam@cositutti.com | |
