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Italy
Behind door number 9 reveals passionate Italy, where every street is a poem, and every meal is a love letter!
Italy
You missed out!
An interesting Christmas tradition in Italy is the celebration of "La Befana." La Befana is a female Christmas character
who plays a significant role on January 6th, known as the Feast of the Epiphany.
La Befana is depicted as an old woman often portrayed as a witch. She holds a special place in Italian Christmas tradition. Her story is linked to a legend involving the Wise Men from the East and the search for Baby Jesus. La Befana embodies the spirit of generosity and kindness.
On the evening of January 5th, known as "Vigilia di Befana" (the Eve of Befana), La Befana visits homes throughout Italy. Similar to Santa Claus or the Three Wise Men, she brings gifts for the children.
She fills the stockings or boots of good children with small presents, toys, and sweets and scolds naughty children.
January 6th, the Feast of the Epiphany, is a holiday in Italy celebrated with solemn processions and events. Many Italian towns hold parades and festivities where the character of Befana often takes center stage.
On this day, Italy also prepares and enjoys traditional sweets like "La Befana" or "Carbonaia" (a chocolate-covered pastry).
Recipe Capitone
"Capitone" or "Anguilla" is Italian for eel. In some regions of Italy, preparing eel for Christmas is a longstanding tradition.
Eel is often fried and seasoned with various spices and ingredients to create a festive and delicious dish that accompanies the Christmas celebrations.
Here's a basic recipe for preparing fried eel, or "Capitone," an Italian Christmas dish:
Ingredients:
• 2-3 fresh eels (cleaned and cut into pieces)
• Flour, for dredging
• Olive oil, for frying
• Salt and pepper, to taste
• Lemon wedges, for garnish
Instructions:
1. Start by cleaning the eels thoroughly. Remove the scales, gut the eels, and cut them into smaller pieces, such as 2-3 inch sections.
2. Season the eel pieces with salt and pepper to taste.
3. Dredge the eel pieces in flour, ensuring they are coated evenly. Shake off any excess flour.
4. In a large, deep skillet or frying pan, heat olive oil over medium-high heat. You'll want enough oil to submerge the eel pieces partially.
5. Carefully place the eel pieces into the hot oil and fry them until they turn golden brown and crispy on all sides. This usually takes about 5-7 minutes per side, but it can vary based on the size of the pieces.
6. Once the eel pieces are cooked and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. Serve the fried eel hot, garnished with lemon wedges for extra flavor.
Fried eel is often enjoyed as a Christmas delicacy in Italy, and its simple preparation allows the natural flavors of the eel to shine through. Enjoy your traditional Italian Christmas dish!
Italy
You missed out!
An interesting Christmas tradition in Italy is the celebration of "La Befana." La Befana is a female Christmas character
who plays a significant role on January 6th, known as the Feast of the Epiphany.
La Befana is depicted as an old woman often portrayed as a witch. She holds a special place in Italian Christmas tradition. Her story is linked to a legend involving the Wise Men from the East and the search for Baby Jesus. La Befana embodies the spirit of generosity and kindness.
On the evening of January 5th, known as "Vigilia di Befana" (the Eve of Befana), La Befana visits homes throughout Italy. Similar to Santa Claus or the Three Wise Men, she brings gifts for the children.
She fills the stockings or boots of good children with small presents, toys, and sweets and scolds naughty children.
January 6th, the Feast of the Epiphany, is a holiday in Italy celebrated with solemn processions and events. Many Italian towns hold parades and festivities where the character of Befana often takes center stage.
On this day, Italy also prepares and enjoys traditional sweets like "La Befana" or "Carbonaia" (a chocolate-covered pastry).
Recipe Capitone
"Capitone" or "Anguilla" is Italian for eel. In some regions of Italy, preparing eel for Christmas is a longstanding tradition.
Eel is often fried and seasoned with various spices and ingredients to create a festive and delicious dish that accompanies the Christmas celebrations.
Here's a basic recipe for preparing fried eel, or "Capitone," an Italian Christmas dish:
Ingredients:
• 2-3 fresh eels (cleaned and cut into pieces)
• Flour, for dredging
• Olive oil, for frying
• Salt and pepper, to taste
• Lemon wedges, for garnish
Instructions:
1. Start by cleaning the eels thoroughly. Remove the scales, gut the eels, and cut them into smaller pieces, such as 2-3 inch sections.
2. Season the eel pieces with salt and pepper to taste.
3. Dredge the eel pieces in flour, ensuring they are coated evenly. Shake off any excess flour.
4. In a large, deep skillet or frying pan, heat olive oil over medium-high heat. You'll want enough oil to submerge the eel pieces partially.
5. Carefully place the eel pieces into the hot oil and fry them until they turn golden brown and crispy on all sides. This usually takes about 5-7 minutes per side, but it can vary based on the size of the pieces.
6. Once the eel pieces are cooked and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. Serve the fried eel hot, garnished with lemon wedges for extra flavor.
Fried eel is often enjoyed as a Christmas delicacy in Italy, and its simple preparation allows the natural flavors of the eel to shine through. Enjoy your traditional Italian Christmas dish!
Italy
You missed out!
An interesting Christmas tradition in Italy is the celebration of "La Befana." La Befana is a female Christmas character
who plays a significant role on January 6th, known as the Feast of the Epiphany.
La Befana is depicted as an old woman often portrayed as a witch. She holds a special place in Italian Christmas tradition. Her story is linked to a legend involving the Wise Men from the East and the search for Baby Jesus. La Befana embodies the spirit of generosity and kindness.
On the evening of January 5th, known as "Vigilia di Befana" (the Eve of Befana), La Befana visits homes throughout Italy. Similar to Santa Claus or the Three Wise Men, she brings gifts for the children.
She fills the stockings or boots of good children with small presents, toys, and sweets and scolds naughty children.
January 6th, the Feast of the Epiphany, is a holiday in Italy celebrated with solemn processions and events. Many Italian towns hold parades and festivities where the character of Befana often takes center stage.
On this day, Italy also prepares and enjoys traditional sweets like "La Befana" or "Carbonaia" (a chocolate-covered pastry).
Recipe Capitone
"Capitone" or "Anguilla" is Italian for eel. In some regions of Italy, preparing eel for Christmas is a longstanding tradition.
Eel is often fried and seasoned with various spices and ingredients to create a festive and delicious dish that accompanies the Christmas celebrations.
Here's a basic recipe for preparing fried eel, or "Capitone," an Italian Christmas dish:
Ingredients:
• 2-3 fresh eels (cleaned and cut into pieces)
• Flour, for dredging
• Olive oil, for frying
• Salt and pepper, to taste
• Lemon wedges, for garnish
Instructions:
1. Start by cleaning the eels thoroughly. Remove the scales, gut the eels, and cut them into smaller pieces, such as 2-3 inch sections.
2. Season the eel pieces with salt and pepper to taste.
3. Dredge the eel pieces in flour, ensuring they are coated evenly. Shake off any excess flour.
4. In a large, deep skillet or frying pan, heat olive oil over medium-high heat. You'll want enough oil to submerge the eel pieces partially.
5. Carefully place the eel pieces into the hot oil and fry them until they turn golden brown and crispy on all sides. This usually takes about 5-7 minutes per side, but it can vary based on the size of the pieces.
6. Once the eel pieces are cooked and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. Serve the fried eel hot, garnished with lemon wedges for extra flavor.
Fried eel is often enjoyed as a Christmas delicacy in Italy, and its simple preparation allows the natural flavors of the eel to shine through. Enjoy your traditional Italian Christmas dish!
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