These small irregular fried balls of yeast dough make me feel the Christmas atmosphere. In my hometown Ostuni, and all-around Apulia, people enjoy eating Pettole during the whole Christmas period, until the 6th of January.
Even now that I’m living in Denmark I want my family to feel the same joyful atmosphere, by preparing the Pettole. We love to eat them simply with a dash of salt but you could make them more tasty stuffing them with anchovies. They can easily be made sweet by dipping them in honey orVincotto, or just with a sprinkle of sugar.
Sabbie di Sopra Il Bosco 2016 – Terre del Volturno is a red wine cultivated according to biodynamic principles in Castel Campagnano acres, the northern part of Caserta in the region of Campania. The high acidity and cool elegance, spiced in the scent with lots of volcanic minerality, pencil-graphite and the scent of the lead with perfectly ripe tannins make this red wine absolutely well balanced.
The classic Cotoletta alla Milanese (breaded cutlet) with the addition of a fragrant red currant jam and a glass of this red wine is our suggestion to be served during a Christmas dinner.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
An ancient ritual, a treat to be enjoyed on the coldest and darkest days. Candied orange peels are great to eat like this, as an energy snack, or covered with chocolate. They can be added to different cakes to give them a special scent.
Our friend Flavia of Spaghetti ABC gave us her version of these candied orange peels. Flavia is a free food thinker, nomadic pasta maker between Italy and Sweden. If you are curios to know how she connects the South with the North Europe, keep on reading :-))
Today is Santa Lucia’s day. I’ve been living on a small island on the west coast of Norway for five years and Santa Lucia’s day was one of the most exciting days of the year. During that day, us parents were invited to arrive in the kindergarten early in the morning, during the so-called “Blue Hour”. At that time, we better appreciated the blue light of the sky, the brilliant whiteness of snow and the only light coming from the candles. Children, dressed up with a long white tunic and with a crown or wreath of candles on them, walked around singing the “Santa “Lucia” song. After the parade, we were served a steaming cup of coffee and the ever-present, saffron sweet buns, called Lussekatter. These buns were prepared the day before form our children and the shapes of them were of the most diverse. Now that we don’t live in Norway anymore, we are still preserving the tradition of baking the Lussekatter. We can’t help smelling the fragrance of cardamom in our house, nostalgically humming the Santa Lucia song.
This French-influenced Neapolitan Savoury Potato cake was subsequently rendered in Italian as Gatto’. This is considered an informal dish to be served warm and sometimes accompanied by a slice of pizza, just to make the meal more Italian :-). Our version is just made with mozzarella cheese and the ubiquitous Parmigiano Reggiano cheese, but you can enriched it by adding ham or a mature cheese of your choice.
Take advantage of the many benefits that the winter vegetables give us, preparing our flavourful and healthy salad. Thanks to the virtues of the oranges, fennels and red cabbage you’ll supply a wealth of vitamins to face the cold season.
This heady cake, called Babbà, will be a truly show-off dessert for your Christmas table. This rhum drenched dessert is originally from Poland and then spread in Europe, arriving till Naples where the name was changed from Babà to Babbà‘. So it was pronounced by the Neapolitan pastry chefs. In the following years the Neapolitan phrase “Sì ‘nu babbà” (you are as nice as a Babbà) was coined to describe a very handsome and nice person. We realised that the Italian language has many catchphrases that refer to the Italian cuisine. We are very keen to hear whether the same goes for your mother tongue.
We want to thank our friend Danila from Campania region, for giving us her family recipe of this scrumptious dessert.