Thanksgiving Holiday Origins

The date of the Thanksgiving holiday in the U.S. is the fourth Thursday in November. 

In 1863, President Abraham Lincoln proclaimed the last Thursday of November as a national holiday of thanksgiving. President Franklin Roosevelt later specified that Thanksgiving should be the fourth Thursday, not the occasional fifth Thursday, to encourage earlier holiday shopping.

The early origins of Thanksgiving can be traced to a three-day feast the Pilgrims held in 1621 to celebrate a bountiful harvest.

Thanksgiving Meal

Turkey is the centerpiece of a traditional Thanksgiving meal. The U.S. produced about 271 million turkeys in 2007, weighing 7.9 billion pounds and valued at $3.7 billion. 

Minnesota is the top turkey-raising state, with 49 million turkey expected in 2008. The next biggest turkey producers are North Carolina, Arkansas, Virginia and Missouri.

Farmers are expected to receive $4.3 billion from turkey sales in 2008. The U.S. imported $9.2 million worth of live turkeys in the first seven months of the year, 99% from Canada.

Thanksgiving Trimmings

To garnish all those turkeys, U.S. cranberry growers expect to produce 689 million pounds of the tart red berries in 2008. Wisconsin grows the most, anticipated at 385 million pounds. Massachusetts is next, with 190 million pounds.

As a side dish, many Americans serve sweet potato - I like it with marshmallows on top. North Carolina grew the most sweet potatoes, 667 million pounds in 2007, with California second at 426 million pounds. Altogether, the major states grew 1.8 billion pounds.

For dessert, pumpkin pie creates a healthy demand for the $117 million worth of pumpkins produced in 2007. Illinois grew the most orange gourds, at 542 million pounds.

And for the obligatory second pie, cherry farmers expect to grow 177 million pounds of tart cherries in 2008. Michigan dominates production with 135 million pounds.

Fast Thanksgiving Facts

The typical American consumed 13.3 pounds of turkey in 2006 and 4.6 pounds of sweet potatoes.

A frozen whole turkey cost about $1 per pound in December 2007.

28 different locations in the U.S. are named Plymouth, after the first landing site of the Pilgrims - Plymouth Rock.

Winslow, Mourt’s Relation :

“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruits of our labor. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which we brought to the plantation and bestowed on our governor, and upon the captain and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty.”  William Bradford, Of Plymouth Plantation :

“They began now to gather in the small harvest they had, and to fit up their house and dwelling against winter, being all well recovered in health and strength and had all things in good plenty. For as some were thus employed in affairs abroad, others were exercised in fishing, about cod and bass and other fish, of which they took good store, of which every family had their portion. All the summer there was no want; and now began to come in store of fowl, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees). And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck of meal a week to a person, or now since harvest, Indian corn to that proportion. Which made many afterwards write so largely of their plenty here to their friends in England, which were not feigned by true reports.”

The story of Thanksgiving is basically the story of the Pilgrims and their thankful community feast at Plymouth, Massachusetts.

The Pilgrims, who set sail from Plymouth, England on a ship called the Mayflower on September 6, 1620, were fortune hunters, bound for the resourceful ‘New World’. The Mayflower was a small ship crowded with men, women and children, besides the sailors on board. Aboard were passengers comprising the ’separatists’, who called themselves the “Saints”, and others, whom the separatists called the “Strangers”.

After land was sighted in November following 66 days of a lethal voyage, a meeting was held and an agreement of truce was worked out. It was called the Mayflower Compact.

The agreement guaranteed equality among the members of the two groups. They merged together to be recognized as the “Pilgrims.” They elected John Carver as their first governor.

Although Pilgrims had first sighted the land off Cape Cod, Massachusetts, they did not settle until they arrived at a place called Plymouth. It was Captain John Smith who named the place after the English port-city in 1614 and had already settled there for over five years. And it was there that the Pilgrims finally decided to settle. Plymouth offered an excellent harbor and plenty of resources. The local Indians were also non-hostile.

But their happiness was short-lived. Ill-equipped to face the winter on this estranged place they were ravaged thoroughly.

Somehow they were saved by a group of local Native Americans who befriended them and helped them with food. Soon the natives taught the settlers the technique to cultivate corns and grow native vegetables, and store them for hard days. By the next winter they had raised enough crops to keep them alive. The winter came and passed by without much harm. The settlers knew they had beaten the odds and it was time to celebrate.

They celebrated it with a grand community feast wherein the friendly native Americans were also invited. It was kind of a harvest feast, the Pilgrims used to have in England. The recipes entail “corn” (wheat, by the Pilgrims usage of the word), Indian corn, barley, pumpkins and peas, “fowl” (specially “waterfowl”), deer, fish. And yes, of course the yummy wild turkey.

However, the third year was real bad when the corns got damaged. Pilgrim Governor William Bradford ordered a day of fasting and prayer, and rain happened to follow soon. To celebrate - November 29th of that year was proclaimed a day of thanksgiving. This date is believed to be the real beginning of the present Thanksgiving Day.

Though the Thanksgiving Day is presently celebrated on the fourth Thursday of every November. This date was set by President Franklin D. Roosevelt in 1939 (approved by Congress in 1941). Earlier it was the last Thursday in November as was designated by the former President Abraham Lincoln. But sometimes the last Thursday would turn out to be the fifth Thursday of the month. This falls too close to the Christmas, leaving the businesses even less than a month’s time to cope up with the two big festivals. Hence the change.

The Thanksgiving Turkey

“I wish the Bald Eagle had not been chosen as the representative of our country: he is a Bird of bad moral character: like those among Men who live by Sharping and Robbing, he is generally poor and very often lousy.

The Turkey is a much more respectable Bird and withal a true original Native of North America”

Benjamin Franklin

Of all the Thanksgiving symbols the Turkey has become the most well known. The wild turkey is native to northern Mexico and the eastern United States.

The turkey has brown features with buff-colored feathers on the tips of the wing and on the tail. The male turkey is called a Tom and, as with most birds, is bigger and has brighter and more colorful plumage. The female is called a Hen and is generally smaller and drab in color.

The Tom turkey has a long wattle (a fleshy, wrinkled, brightly colored fold of skin hanging from the neck or throat)at the base of its bill and additional wattles on the neck, as well as a prominent tuft of bristles resembling a beard projecting downward from its chest.

The turkey was originally domesticated in Mexico, and was brought into Europe early in the 16th century. Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs. Some of the common breeds of turkey in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red.

Though there is no real evidence that turkey was served at the Pilgrim’s first thanksgiving, in a book written by the Pilgrim’s Governor Bradford he does make mention of wild turkeys. In a letter sent to England, another Pilgrim describes how the governor sent “four men out fowling” returning with turkeys, ducks and geese.

Chef Walter Potenza

We reach the pinnacle of the Appennines, the sleepy Gran Sasso d’Italia. Covered with a soft blanket of pristine snow, the rocky mountain greeted us, as we make our way to the city of L’Aquila, partly destroyed by the April’s earthquake that devoured the richness of the city of the 99 fountain spouts and 99 churches visible in the territory. L’Aquila is a struggle of dignity and resilience. We finally arrive at the Adriatic coast, and settled in the Medieval Borgo of Colonnella in the province of Teramo. After the necessary logistics, we begin a week-long immersion into the culture, the foods and the wines of Central Eastern Italy. Many tourists while visiting Italy, often don’t realize that the vast territory include 20 regions, all different in landscape, food, and culture, but uniquely different in history.

Osso Buco Cannelloni by chef Andrea

Rabbit Galantine with prunes and apricots

October

is Italian heritage month, and I personally guided a group of 20 foodies and fashionables to my country. My cooking tours offer an in-depth scrutiny of regions in Central-Eastern Italy. The region of Abruzzo, the lovely Marche and the historical Umbria, offer spectacles often unconsidered by Americans. I met the tired red-eyed group in Rome, and proceeded toward the Eastern regions. Traveling from Lazio to Abruzzo is fascinating. The contrasting landscapes and sloping hills, covered with Autumn shades of green and leafy foliage are immensely beautiful.

Laurie Fiore and model Eduardo

 Central Eastern Italy was under the Spanish dominion for two Centuries, and many of the ingredients in the local cucina or some of the expressions in the dialect attest the Iberian presence. The 40 km distance between the mountains and the sea, offer a wide array of ingredients and a multitude of flavors, from tender roasted pig, to lamb stew, antagonized by wonderful seafood brodetti, home -made pasta with duck ragu’ or tiny veraci clams in garlic and parsley broth.

 Our hosts Sergio and Patrizia Addezi, are welcoming and humble, restaurateurs – hoteliers, who sharpened their trades in Germany and Northern Tyrol, before coming home to Abruzzo.

Their lovely hotel is nestled atop a pasture green hills overlooking the Adriatic on the east and the Gran Sasso peaks on the west. The comfortable bronze color hotel equipped with 36 lovely rooms and state of the art features, is surrounded by wineries and olive orchards. Our first day, although endless and tiring,  receive a first approach of rural hospitality when three of our guests are offered home-made wine and fresh figs while walking along the hilly roads of Colonnella by a vibrant 86 year old named Gino.

Piazza del Popolo in Ascoli Piceno

 Day two begins with a visit to the Lepore winery where we sample fine Montepulciano d”Abruzzo, crispy Trebbiano, and of course a series of riserva. Thick slabs of country dark bread drizzled with local extra virgin completes the experience. Mid-morning snack at organic gourmet shop Agriservice with plenty of Abruzzesi salami, pancetta, Pecorino cheeses and a delightful spread named Ventricina made with pork and spices. We climb toward Montorio, a town located on the slopes of the Appennine, to visit Villa Nerina, a rustic and hospitable restaurant specializing in grilled meats, wild mushrooms and hearty pasta filled with vegetables. We fall in love with Augusto, a bulldog of large proportions, who keeps knocking the door open, and want to join in.

 Dinner on pan-seared duck at Villa Susanna degli Ulivi in the evening, under the careful hands of Chef Cristiano del Santo, proves that we are in a true terrestrial paradise.

On day three we depart to the medieval city of Ascoli Piceno in nearby Marche region. A visit to the ancient setting, older than Rome itself, is a charming reminder that anything in this country has a story. A climb to the city palazzo Ducale, a stroll in Piazza del Popolo, the oldest in Italy, and of course aperitifs at Caffe’ Meletti, birthplace of Anisette. Lunch at Lo Scudiero on roasted vegetables and pork loins, a selection of house-made salumi and local fresh ricotta.

On the return, a seminar on roasting espresso Marcozzi coffee, a mandatory afternoon pick me up, conclude the afternoon. Dinner on a large grilled vegetable buffet, and an outstanding cooking class headed by a young chef named Andrea, who masterfully arranges a rabbit galantine, a filled osso buco cannelloni and delightful mocha molten tart over vanilla sauce. Divine is the setting.

 A long drive to Assisi in Umbria, through the green slopes of the Sibillini mountains, is exciting and challenging, because of rainy conditions. Once arrived at the holy site, the weather agreed in making the visit religiously chilling, and fulfilling. A forty minutes drive to ancient Gubbio for a wonderful lunch at famed Taverna del Lupo,  with  maestri Rodolfo Mencarelli and chef Claudio. Spectacular Cucina Eugubina, headed by ribbon pappardelle with tiny duck meatballs, local grain and legume Imbreacciata soup, a roasted rosemary veal loin, and a buttery spoon caramel scented dessert mousse, topped with crumbled puff pastry.

Doc Tawfik and model Olga

 The long return at Villa Susanna ends with a wonderful dinner on braised venison with cherry and chocolate sauce, always basted with ……..of course Montepulciano d’Abruzzo. Port city of San Benedetto del Tronto in the Marche is our day five journey. We arrive there after a visit to Emmanuel a young winemaker who masterfully heads the winery Il Conte in the hill town of Monte Prandone, about 20 minutes from Ascoli. Few sips of a fresh Pecorino wine, followed by a sweet Passerina, prove that it may be too early to drink. Luckily, Emmanuel pairs the wines with farm-made local aged goat cheeses and spelt flour bread.

A stroll through the quaint city streets of San Benedetto, brief shopping worth $ 250 jeans for Eduardo, curious understanding of the fashion fever that embraces Italians, a quick espresso at Caffe Florian, a tiny flaky apricot pastry, and we embark toward Ristorante Molo Sud, near the rumbling shores of the Adriatic, on this day, particularly upset and boisterous. The pranzo all based on local seafood is a delight reminder that simple cooking with fine ingredients is all you need for a winning experience. The secret is of course……..the selection of the raw material, and the Italians have mastered the process.

Back on the road again, toward the shopping center of Casette d’Ete and Montegranaro in the province of Fermo. Rain slowes down the pace, but not the shopping desire. This part of Italy is the epicenter for fashion. Della Valle, Armani, Prada, Ferre’ and Giannini, have design centers here, paired with elegant outlet displays. Our return to the hotel is desperately needed, I notice some reluctance in the facial expressions of the American warriors….I think they ate and drank enough Trebbiano for a day and finally surrendered. Nevertheless, Chef Cristiano, places a lovely thinly sliced roasted turkey breast with charcoal scented potatoes and sage zucchini under our olfactory senses and the rest is a biting affair. 

Debbie and Eddy...just friends

 We wake up blinded by a thick fog that overshadows the Adriatic and the olive trees below our hotel windows, but promised ourselves to make this day another memorable culinary dream. The Masciarelli family is the most important winemakers in Abruzzo, and one of the leading wine producers in Italy. Their wines have consistently won prices in every possible category across Vinitaly and the world. With the sudden and premature death of their ringmaster Gianni last year, many advocated that the quality and the vision of the brand may be in jeopardy. Our driver Gianluca, ritually, comfortably rolls the A 14 south toward Pescara, the largest city in Abruzzo, located on the shores of the Adriatic and home of the last Mediterranean Games. We arrive at the winery located in San Martino sulla Maruccina near Chieti, where we get a tour of the outstanding modern facilities, paired with ancient physiological techniques which adds to the mystique of this family. We are given a presentation by Eleonora, a young and energetic visionary, who thinks in Italian and quickly translate in English. Her spirit and Grecian beauty is exciting and focusing the group. We leave to travel to the castle of Semivicoli in the town of Casacanditella on the slopes of Maiella.  Recently restored, the castle is the spiritual head-quarter of the Masciarelli style. Nobiliy, lived here in the 1300, and today, it host wine barrels made with French oak, filled with Montepulciano, Trebbiano, Cerasuolo, and an unexpected Merlot. These grapes arrive from the four provinces in Abruzzo. Lunch of thinly sliced prosciutto, bruschette soaked in Frantoio and Leccino olive oil and cured meats and cheeses from nearby artisanal shops. The wine and olive oil presentation included seven wines, four olive oil varietals, and an educational seminar that protruded professionalism in every aspect. As we depart, the sky turns brighter, the shores emanates the perfume of the salty Adriatic, as sadness begins to set in, in contemplating an end. We return to Villa Susanna, where the dinner is a spectacle of provincial Teramo cooking. Polenta with pork ragu’ dusted with fuming Pecorino, creamy zuppa of farro, followed by roasted rosemary leg of lamb from the Laga Mountain’s , paired with wholesome potatoes, cooked in lamb broth.

Walter and Daniele Addezi

The dessert is a pizza dolce, a typical sponge cake filled with chocolate and lemony cream, soaked with alchermes liqueur. I dip into youthful memories, because it’s food I enjoyed during my youth. On our last day, we comfortably enjoyed a solid breakfast, some guests took a stroll through Colonnella, others, shopped or joined the Lord for a chat. Afternoon stage to the Fortress of Civitella, built by the Spaniards during their conquest, and final dinner on Middle Ages style pizza and beer at Vecchio Portone in hilly Tortoreto. Truffles, sausages, vegetables, prosciutto and more are the toppings offered, along with genuine hospitality.

As Gianluca patiently rolls through Autostrada 24 toward Fiumicino, silence is the predominant sound, in the dark early morning fog of the Appennines. Once we exit Italy’s second longest tunnel, the sunrise makes its way through the clouds, we realize that we are at the end of our journey of the senses. While Eddy Casanova, sluggishly complaints on his weight gain, promising immediate gym actions, Laurie’s contaminating laughter and pleasant smile adorns the return, along with Debbie’s genuine charm wrapped in music that emanates strange lyrics. Luigi and wife Carmela are comfortably silenced by the memories of the times, reminiscing of family ties. Images of life, scans through our minds, from the fashion show of Miss Olga Versace, to the dry jokes and leveled sense of life of Dottor Tawfik, to the rest of the participants who unquestionably celebrated life with us.

We promised we’ll meet again in Abruzzo, to relive and replay this movie. As we arrive to Fiumicino, standing behind a myriad of people waiting to board, with airlines officials in disarray, delayed flights, angered stressed tourists, and frustrated travelers, we realize that in this country, invaded by many, culturally immense, and historically unpunctual, yes, we realize that in the land of contradictions and 59 failed governments, time with family and friends takes any precedent and spiritual memories are created for a lifetime.

 Walter Potenza

Sulla tavola è stato comunque apprezzato fin dagli antichi romani che avevano ereditato la passione dagli Etruschi. Il filosofo greco Plutarco di Cheronea (I sec d.C.) lo riteneva nato dall’azione combinata di pioggia, e fulmini. Così ne nacque una fama poetica. Basti pensare che Giovenale lo descriveva come originato da una saetta scagliata da Giove su una quercia. E siccome Giove era noto per la sua instancabile attività sessuale, al tartufo si sono attribuite qualità afrodisiache.

Leggende a parte, il tartufo era molto amato e ritenuto per la rarità ingrediente pregiato destinato ai banchetti aristocratici. Il suo aroma, poi, veniva considerato dagli scienziati di epoca medievale una sorta di quintessenza in grado di regalare stati d’estasi (consiglio: non mangiatelo se siete raffreddati: spendereste denaro senza godervi il profumo). Non a caso Gioacchino Rossini definiva il tartufo come il Mozart dei funghi.

Ma non si può parlare genericamente di tartufo. Solo in Italia ne esistono una decina di specie commestibili, di cui quattro sono più apprezzate e commercializzate. E per riconoscerli bisogna osservare gleba e peridio, cioè la polpa e la scorza che li ricopre. Il migliore e più pregiato è il Bianco d’A lba, Tuber Magnatum Pico (e il suo primato del gusto si riflette anche sui prezzi, circa 300 euro per etto), che si raccoglie solo nella tarda estate, in autunno e all’inizio dell’i nverno. Si celebra a partire dal 3 ottobre ad Alba. Ma è famoso anche il “concorrente” Bianco di San Miniato, al centro di importanti eventi nella città nel mese di novembre 
 Il tartufo pregiato bianco, Tuber Magnatum Pico, ha forma globosa spesso anche appiattita e irregolare, con peridio dal giallo pallido all’ocra, a volte con chiazze rosso–b rune. La gleba, percorsa da venature bianche molto ramificate, varia dal color latte, al rosa, al marroncino. Le dimensioni sono variabili, possono raggiungere quelle di una grossa mela e alcuni esemplari superano il chilo. Si raccoglie dalla tarda estate, durante tutto l’autunno fino all’inizio dell’i nverno. La data d’inizio e fine raccolto è stabilita ogni anno dalle singole amministrazioni regionale. È esclusivamente spontaneo: non esistono tecniche di coltivazione. Oltre alle regioni del Nord e del Centro Italia, si trova unicamente in Istria.
 
 Cambiando colore e zona di raccolta, ecco il tartufo Nero Pregiato (Tuber Melanosporum Vittadini) ha una forma globosa, a volte lobata, e peridio bruno-nero. La gleba ha un colore che va dal grigio-bruno al nero-rossastro con sottili venature chiare e ramificate. È particolarmente amato in Francia. Da lì gli chef savoiardi al servizio della corte parigina impararono ad apprezzarlo e ne diffusero l’uso nella cucina italiana. La pezzatura va da un minimo di 20 grammi e quella media è di 80-100 grammi. La zona di Norcia è tra i centri più rinomati di produzione e fin dagli anni Cinquanta nei mesi di febbraio-marzo è sede dell’importante mostra dedicata al “ diamante nero”.
 
 Altro bianco è il Marzuolo o Bianchetto (Tuber Borchii Vittadini) dalla forma arrotondata, con peridio dal giallo pallido all’ocra con chiazze rosso-brune. È liscio ma gli esemplari più giovani possono avere una finissima peluria. La polpa, di colore nocciola, ha numerose venature chiare. Di solito ha le dimensioni di una noce o di una nocciola: la pezzatura medio-grande è circa 20 g, con prezzi sui 200 euro/chilo. È ottimo abbinato a burro e parmigiano e si presta per primi piatti, frittate, uova a occhio di bue e scaloppine. Si usa preferibilmente cotto in fette sottili o si “fa cuocere” dal calore delle pietanze come tortellini o passatelli in brodo. Le maggiori zone di raccolta sono sull’Appennino e in Umbria, Marche, Toscana.
 
Quindi lo Scorzone (Tuber Aestivum Vittadini), un tipo di tuber nero, che si può trovare quasi tutto l’anno tranne che in primavera. Raggiunge la grandezza di un uovo ed è pesante e compatto. Presenta grosse verruche nere, spesso depresse al centro. All’interno è dapprima bianco e diventa via via più brunastro con eventuali macchie rossastre. Presenta venature bianche ramificate. Il sapore è gradevole, ma meno intenso del nero pregiato. Viene raccolto in piccole quantità anche in Germania, Svizzera, Cecoslovacchia e Inghilterra.

Conservare il tartufo

Dopo la raccolta si mantiene fresco per un periodo piuttosto breve, anche in base al grado di maturazione o alla presenza di eventuali larve. Quando il tartufo inizia a perdere consistenza e si ammorbidisce è al limite di conservazione e deve essere consumato subito. I metodi di conservazione domestica consentono di mantenerli fino a un paio di settimane in frigorifero (a temperature da 0 a 2 gradi). Come consigliato dal Centro nazionale studi tartufo, si prendono i tartufi freschi senza lavarli né pulirli e si avvolgono uno per uno in carta porosa e assorbente: perfetta la carta paglia. Dopo averli messi dentro contenitori di vetro ermetici, avendo cura che non stiano troppo stretti, si ripone il vaso in frigorifero nello scomparto verdura, meno freddo; una volta al giorno la carta inumidita va sostituita con altra asciutta e anche il contenitore va asciugato interamente dalla condensa.

Tartufo e vini

Ecco gli abbinamenti tra tartufo e vino suggeriti da Roberto Franceschini, del ristorante ”da Romano” di Viareggio, sommelier dell’anno per la Guida L’espresso ai Ristoranti 2007. Sono solo alcuni suggerimenti di massima, tenendo presente che dipende anche dal cibo su cui si mette il tartufo.
Con il tartufo Nero di Norcia, l’ideale è restare in ambito regionale e indirizzarsi su un Sagrantino Montefalco Doc. La particolare aromaticità del tartufo richiede un vino dalla spiccata eleganza gusto-olfattiva. Ma in Umbria, oltre ai vini Doc, stanno avendo un interessante sviluppo anche i vini da tavola. Per l’abbinamento al tartufo di Norcia se ne potrà scegliere uno da vitigni a base Merlot, Cabernet Sauvignon o Cabernet Franc: vini strutturati ma fini ed eleganti.
Per le pietanze in cui si usi il tartufo Bianco d’A lba, occorrono invece vini più asciutti. L’idea di Franceschini è accompagnarle con un Barbera d’A lba, un vino discreto e forte dal sapore avvolgente, pieno e asciutto. Con il tartufo Bianchetto o Marzuolo suggeriamo invece un bianco fermo non troppo strutturato. Ideale, per restare nella zona del Tuber Borchii Vittadini di Fossombrone, un Bianchello del Metauro.

Prezzi

Gli addetti ai lavori dicono che sarà un 2009 da ricordare per il tartufo italiano: la raccolta del tartufo bianco promette infatti quantità record, ottima qualità e il vantaggio di prezzi in discesa fino a circa il 70%. “Sarà l’annata del secolo per il nostro pregiato fungo, potremo dare tartufi a tutta Europa a prezzi ragionevoli”, ha detto Giancarlo Marini, imprenditore del tartufo ad Acqualagna (Pesaro-Urbino) e vicepresidente di Tuberass, l’associazione nazionale che raduna gli imprenditori del tartufo, commercianti del settore e cercatori. La raccolta del tartufo bianco è già iniziata nelle varie regioni, poi dal 15 novembre sarà la volta del tartufo nero pregiato, per il quale i prezzi saranno ugualmente in forte discesa. “E sarà proprio nei mesi novembre-dicembre che il tartufo sarà quasi alla portata di tutti, offrendo il miglior rapporto qualità-prezzo. Se lo scorso anno la quotazione media era di 2.500 euro al chilo quest’anno dovrebbe attestarsi sugli 8-900 euro al chilo”, prevede Marini. Per il prodotto di eccellenza si era arrivati fino a 5.000.
Dagli esperti arriva poi un consiglio per i consumatori: comprate i tartufi piccoli anche esteticamente non perfetti e un po’ bitorzoluti. Costano la metà di quelli grandi e sono altrettanto buoni, perché hanno le stesse caratteristiche organolettiche.
(01 ottobre 2009)

Italy is a country where life and art have become so intertwined as to be virtually indistinguishable. It is a land where a very emotional aesthetic sense inserts itself into every aspect of human endeavor in perennial pursuit of the ephemeral joys of beauty.

From the highest point in Trentino to the southernmost tip of Sicily, the day begins with a good cup of coffee. It may be surprisingly small to the rest of us, but its preparation is an art in itself, handed down from generation to generation. It is such an integral part of the culture it is very nearly part of the genetic make‑up.
We all know the pleasure of waking to the smell of freshly ground coffee beans, raising the cup for that first sip, the comforting / stimulating taste¼no wonder few ever care to abandon this intensely enjoyable morning ritual.

In Italy, coffee as a way of life begins in the home. The first cup of the day, often accompanied by the newspaper, provides a gentle transition from the heavenly slumbers to the hectic pace of the everyday. Together with wine, traditional espresso is considered the most widely consumed beverage in the country, in spite of the

introduction of various coffee makers in recent years. Indeed, in 1903, an engineer named Bezzera patented the first espresso machine, which was to prove the founding father of an industry. The necessity of having to make enough coffee to satisfy the

clientele of a bustling café (normally prepared one cup at a time), gave birth to this brilliant new device which was able to prepare multiple cups quite quickly.

This spiritual elixir, this nectar of energy, this revitalizing jolt ‑ so dense and creamy¼ This masterpiece of mellow flavor and is known as “Espresso all’Italiana” and is obtained solely by using a prestigious blend of coffee and the proper equipment.

History

Caffe Shakerato /recipe

If you’re even planning on a trip to Italy, no doubt you’ve heard folks talk about the shakerato. While a “shakerato” can mean lots of drinks shaken, usually alcoholic ones, the caffe shakerato is the latest craze associated with trying to beat the summer heat.

Nothing like ice and caffeine to knock out the summer doldrums.

In its most simple form, a caffe shakerato is made by combining freshly made espresso, a bit of sugar, and lots of ice, shaking the whole deal vigorously until a froth forms when poured. You can do this in a martini shaker at home.

Some add or substitute vanilla gelato for the ice. Some add booze. Some add cream.

Martini glasses or champagne flutes are the traditional glassware used to hold a caffe shakerato. In an Italian bar or cafe, you can also order Caffe freddo, cold coffee that can also be iced or even frozen. It will be very, very, sweet.

Creamy Chocolate Espresso

INGREDIENTS:

4 tbsp instant coffee crystals

1 cup boiling water

1 cup hot chocolate powder

1/2 cup heavy cream

1 1/2 tbsp sugar

1/8 tsp ground nutmeg

PREPARATION:

Dissolve coffee crystals in hot water. Add hot chocolate powder and mix well. Pour into demitasse cups.

Whip cream with sugar until stiff peaks form, and dollop on top with a dash of nutmeg.

Serves 4

I usually meet with my Italian friends at Roma Gourmet for a cappuccino, and chat about life here in the States, as well as the latest developments in our mother land. On most morning, often around 11 am, the conversation shifts to food. The time proximity to lunch time is crucial to aged retired Italians.

They begin staring their watches, and continue to do so until…just about 20 minutes past eleven, the time where all of them just get up simultaneously and with somber apology leave the premises. You probably guessed why. It’s lunch time.

The world would certainly end if they did not sit at the table exactly at 12 noon.  Often we ridicule ourselves, about the cooking of the regions we came from, and proudly display our nationalism through food. I was always intrigued about the street foods of
Italy, and asked my Italian compari for their childhood memorable snack. On one occasion I asked a gentleman from Palermo if he would be interested in teaching us the process of making “Le panelle”, a typical street snack from Sicily.

We met at my restaurant for an unusual lunch. Filippo Napoli from Sicily brought his home-made wine. I offered some cheeses variety and aged salumi, Paolo Misuraca from Calabria showed up ready to indulge, and Carmine “il professore” from Lazio, sat at the bar watching soccer while drinking. We shifted to the kitchen where the Panelle King was performing his magic. His name is Franco Lo Buono, also known as “Dotto”, the doctor. Actually he is not a doctor and never went to medical school, but years ago he was involved with the Giovanny 23d Soccer team, and his job was to alleviate the physical ailments of the players. I am not certain that those ailments ever went away.

Franco was born in Palermo and proudly displayed the art of making “le panelle’. He fried them lightly, and with a paper towel absorbed the excessive oil residue. He then proceed to lay them in a large platter and kept them warm until the moment when he sliced large soft rolls, filled them with the warm and oily panelle, and offered them to us for the final ritual. They were wonderful, different, but most of all, it gave us the great feeling of sharing the art of communication. Of course through conversations and several quarts of home made wine, we also discovered the history of this glorious Sicilian snack that Franco prepared.

The panelle, he said: represent one of the most well recognized street foods of Palermo, and are the fried version of something called farinata di ceci, chick pea flour.

These miniature and flat pancakes are a testimony of the history of the people from the Mediterranean basin.

Around the 9^th and 11 Century, the Arabs, while dominating Sicily, already featured a mixture which included water and fine chick pea flour.

The blending of the two was cooked in a terracotta pot, until dense and creamy. Then it was flattened and fried in small pieces. The Sicilian proverb” pari na paniella”, you look similar to a panella, was referred to object who had the misfortune to be flattened by excessive weight. The panelle are characteristic snacks of the city of Palermo, often accompanied by “cazzilli”, a version of potato croquettes. You can find them everywhere in the typical “friggitorie”, fried food places, or in the famous street carts, which you can find on any busy streets of the historic center of the city.

Obviously, in addition to the well kept secret recipe, the second most important ingredient is the quality of the frying oil and its temperature which need to be monitored constantly. In addition to the panelle, Palermo offers additional succulent street foods, such boiled octopus, stigghiole (section of the intestine of goats and lamb), and sfincione. All of them are available in different quarter of the city and each vendor specializes in the preparation usually passed on from previous generations.

Panelle / Recipe

Serves 4-6

½ pound chick pea flour

1-1/2 teaspoon salt

2 tablespoons chopped parsley, chopped

Sunflower seed oil, for frying

In a pot, dissolve the chick pea flour in 4 cups of cold water. Add the salt, parsley, and cook over medium heat, stirring often, about 20 minutes. It will resemble yellowish farina. You may not think that it is done, but it is.

 Remove from the heat. Spread the mush over a large baking sheet to cool slightly, spreading evenly, until it is about 1/8 inch thick. After it has cooled and dried a bit but still warm. Make round circle about 4 inches in diameter. Heat the oil for deep frying to 360 F.

Deep fry until golden, about 1 minute on each side. Drain on paper towel, and serve warm on bread.

Una filastrocca toscana dice: “domenica mattina – una grossa gallina – un quarto di capretto – un uovo benedetto - una fetta di schiacciata – e la Pasqua è già passata.”

An old Tuscan proverb says; Sunday morning with a large chicken, a quarter of goat, a blessed egg, and a slice of flat focaccia and Easter is already gone !!

Easter is the oldest feast of Christianity, but even before the birth of Christ it occupied a central role in the Jewish religion. The Jews celebrated their Passover to remember the exodus from
Egypt under the guidance of Moses who also dictated their dietary laws and some culinary preparations. In those says a typical Sephardic specialty included a male kid usually younger than a year, served roasted without un-leavened bread to crunch but with abundant bitter herbs to choose.  Today the offerings are much more plentiful and varied, but the symbolism remain intact. For the Christians, however, Easter celebrates the resurrection of Christ three days after its death by crucifix, and lamb and bread are important symbols to the occasion, however, bitter herbs are not offered.

The two traditions coincide with the remembrance of the last supper. In fact it was the Passover dinner that portrayed Jesus with the twelve apostles, announcing Jude’s treason and instituted the Eucharist. But throughout this season even nature along with mankind resurrects with the early appearance of spring, colored with fresh green vegetables, the smell of almond blossoms, and the presence of artichokes, on every table. In the catholic world, and especially in Italy, yellow is the color to use when setting dinner tables. Yellow symbolizes the color of egg yolks which contains the mystery of life and the resurrection of nature. And of course eggs are main ingredients in the preparation of sweet breads and desserts, typical specialties offered at Easter time in connection to the identification of Christ. Breads have been prepared differently according to the territorial identities for a very long time.  

In Rome, for example and around the Lazio region, the local eat focaccia blended with fennel seeds and olive oil. In the farms of Tuscany schiacciata bread with rosemary and raisins take center stage. In either bread preparations the Easter symbolism emerges thanks to fennel and rosemary both of which produce aromatic oils supposedly used as ointment in the body of Christ before crucifix. Another symbol of Easter is the Dove, and many stories and legends have developed through the centuries. This delicious leavened sweet traditionally ends the Easter dinner, together with chocolate eggs, because since remote times they both have been associated with peace, rebirth and love. According to the bible, it was a dove with an olive branch in his beak to go back to Noah after the universal deluge to testimony the reconciliation between God and his people. The dove intended as a sweet was developed during the Middle Ages, when king Alboino came to Italy with his barbarian entourage, and assailed the city of Pavia in Lombardy.

The narration asserts that after three years of siege Alboino and his troops were able to enter the city the day before Easter in the year 572 (?). The king before torching the city received many gifts from the local citizens, already on the verge of submission, but hoping to change the outcome of the deadly decision. While in the basilica of Pavia and just before he was to order the beginning of the destruction, king Alboino encountered an old artisan baker who offered a variety of sweet breads shaped like doves, with a clear message of peace. While sampling these lovely breads the king promised to spare the town from further destruction. For centuries the city of Pavia has been always identified with Easter Colomba, and the recipes have also evolved from the initial one made of simply eggs, flour and leavening, to the more sophisticated ones enriched with almonds, butter, sugar and candied fruit. Another wonderful display of the connection between food and religion is the famed Cassata alla Siciliana.

This noble dessert made of refined ingredients is linked to the Arab culture, and certainly belongs to the heritage of mother cuisines. The word “Cassata” derives from the Arab “gas’at”, which transalates into a large and deep cooking pot, or according to the Romans to the Latin word “caseus” (cheese). Food historians, also support the idea that cassata was a sweet that originated during the Roman Empire, and that evidences are found in the walls of Villa Oplontis in the city of Torre Annunziata in the Campania region. Here, researchers have found paintings of elegant ceramic vases filled with cheese and honey topped with candied fruit.

However, in these representations, the outer crust of the dessert is not pea green as it was historically created, but of a dark red which implies that maybe the color came from unpeeled almonds folded with honey. Whatever the case may be Cassata is a dessert cake like that was generated with the encounter of two cultures. The first ingredient, is fresh ricotta, made by Shepard’s in the old tradition of southern Italian cheese-making, folded with almonds and candied fruit, traditional representation of the Arab world.

During the Middle Ages, the art of making Cassata was predominantly attributed to the monasteries, especially the nuns from Palermo, the Valverde order, which began the tradition of offering Cassata during Easter, and sold the sweet to royalties and bon -vivant of the region. Eventually the spreading of the tradition reached all areas making Sicily the birthplace of this succulent treat.  

Natale con i tuoi, la Pasqua con chi vuoi – “Christmas at home and Easter with whomever you wish” is an old Italian saying. Buona Pasqua.

Abruzzo is a region in southern
Italy located two hours east of Rome on the Italian Peninsula. Upon arrival you quickly understand how it acquired the title of “The Greed region of Europe”. The mountainous territory accounts for 65 % of the area, presenting a lush, verdant vista patterned with olive groves and vineyards that hint at the large productions of olive oils and wines. The mountains seemlessly cascade into the hilly areas along the coast that meet the sparkling azure Adriatic Sea. It is the blending of the rich soil of the mountains and the mild climate coming off the ocean that creates the ideal environment for agriculture.

Respect for the land is paramount – and evident not only by the fact that one third of the region is designated as a regional and national park, but also by the people’s adherence to the traditional methods of food production. In the past, the region of Abruzzo was well known for the transumanza, the migratory movement of sheep to Puglia and Lazio during the cold winter months.

But it was the Cistencian Benedectine who had the greatest in pact on the social, economic, cultural and artistic development of the area. They developed a network of integrated-economy-based monasteries throughout the region, many of which still operate today, that enabled them to survive independently in spite of the lack of economic and production structures at the time.

In particular, the Cisternians were among the main promoters of the great boom of sheep farming that reached its peak between the 11^th and 12^th Centuries A.D. making the regions Europe’s leading wool producer. Sheep raising flourished as an activity up until the 19^th Century and was accompanied by a general resurgence of sheep-farming-related craftwork and trading.

Abruzzo is famous for its pasta. De Cecco and Delverde, high-quality recognizable brands in groceries in the U.S. are both crafted in Abruzzo. The larger foreign market for pasta made in Abruzzo is the United States, followed by Japan and the UK. Total imports of Italian pasta in the U.S. in 2007 topped $ 170.5 million, with 26.8% of that coming from Abruzzo.

But it is the local artisan pasta makers in Abruzzo, such as Pastificio Cocco and Rustichella D’Abruzzo, both already in the U.S. market, who are making a dramatic in-pact in the specialty food industry. Using less industrial, more traditional methods that have stood the test of time, these producers rely on the use of bronze dies, a longer drying process, and above all, the best blends of durum wheat available on the market to ensure a premium final product. Artisan producers, such as Bio Alimenta, are also offering high quality gluten-free pasta that meet the same high standards and cater to the increasing health and dietary concerns of today’s consumers.

Abruzzo is one of the main wine producers in Italy, ranking fifth among 20 regions, many of which are larger and more populated. Of the $115 million of total export in the world in 2007, $ 44 million, or 39% were U.S. and Canadian imports, meaning that one out of three bottles shipped from Abruzzo wineries ends up in North America. Generous rainfall, abundant sunshine and mild climate create the perfect microclimate for Abruzzo vineyards. The richness of the territory and the quality of the wines, together with a new generation of wine makers make wines from Abruzzo synonymous with delicious, high quality varietal.

Montepulciano D’abruzzo, the red wine grown in Abruzzo since the 18^th century, has an attractive price quality ratio that has made it one of the most price wine in the world. The trend is reflected in the export figures with sales of wine from Abruzzo abroad increasing from $ 16.7 million in 1998 to $ 112 million in 2008. The white grape Trebbiano D’abruzzo wine is used to produce the DOC wine of the same name. Abruzzo is also the fifth largest olive oil – producing region in the country, creating some of the best quality extra virgin since the 5^th century B.C. with trees planted only where the condition would be most beneficial. Other traditional specialties include beans and grains, Pecorino cheese and ricotta, pork products used for a variety of insaccati and salumi, with a substantial amount of pork legs sold to cooperatives to make prosciutti.

But perhaps the most precious of all the ingredients that the region offers is the saffron. The precious spice, with DOP status, is produced in the Aquila area on the Navelli plain, between the Grans Sasso and the Massiccio del Sirente mountains. Saffron liqueur, often used to make pasties, or as a digestive, is made form this priced item.

Parrozzo di Atri

Rough sweet bread with chocolate from Atri

Serve 8

Butter for pan-

2 tablespoons all-purpose flour for dusting (or use parchment coating )

6 large eggs, separated

1 - 1/4 cups sugar

1 ½ cups almonds, blanched, lightly toasted and ground

1 cup semolina

1 lemon, both zest and juice

Garnish

4 ounces semisweet chocolate

1 tablespoon unsalted butter

1 teaspoon instant espresso powder, optional

About 1 cup chocolate sprinklers, optional

Directions

Make the cake; preheat the oven to 375F. Lightly butter and flour a 9-inch dome shaped mixing bowl.

In a separate bowl, beat the egg yolks and sugar until fluffy and lemon colored. Add the almonds and stir in the semolina. The mixture will be stiff.

Grate the peel of the lemon into the mixture and squeeze the juice of the lemon. Mix well.

Beat the egg whites until stiff and fold into the egg-yolk mixture.

Pour into the prepared bowl and bake until a cake tester inserted in the middle comes out clean, about 1 hour. Cool and un-mold.

Prepare the garnish. Combine the chocolate and butter in the top of a double boiler set over simmering water. Stir in until melted.

 Add the espresso and mix well. Pour over the cake and spread with the help of a spatula. Scatter the chocolate sprinklers generously over the entire cake.

The term prosciutto refers to a particular cut of the pig either the leg or the shoulder, salted and left to dry and age. The outer part which protects the flesh is known as “cotenna”. Prosciutto can be savored raw (aged) or cooked.

The method for cooked prosciutto begins with the typical dry-salted process, the cuts are the same leg or shoulder, occasionally the meat after a 90 days period under salt get immersed in a brine mix called “salamoia”, which imparts a spicy flavor to the flesh.

After this initial process, the meat goes through a drying process with initial de-boning and placed in special metal molds for the cooking element. Once cooked the prosciutto cotto turns to a lovely and appetizing pink color, surrounded by a thin layer of fat. Its flavor is delicate, with an intense perfume and inviting aroma. In addition to the classic aged and cooked prosciutti, the roasted version and the one coated with various herbs seem to be getting notoriety.

In the Northeast part of
Italy the most commonly consumed is the classic and the smoked variety which is identified as Speck. The most celebrated of the smoked type is the one from the city of Prague, capital of the Check Republic.

Aged and cooked prosciutti, obtained from the shoulders are of lesser quality in comparison to the leg counterpart. The primary reason is the diverse nervy texture and the connecting cartilages which are more prominent in the shoulder and not as common in the anterior sections of the animal.

Aged prosciutto is certainly the most priced of the salumi repertoire. The salting style and the long aging process, connected with weather and air circulation provides element of aromatic differences, with developing flavors unfound in any other preparations.

When first sliced, aged prosciutto emanates an unmatched perfume, the flavor may be salted, spiced or sweet (Parma, San Daniele), based on the location of the territory and the production styles. During the aging process, a mix of fat is applied on the leg, along with salt, black pepper and various aromatics. This method defined as “sugnatura”, is a necessary step used to protect the flesh from drying too much and too soon.

A list of the most typical prosciutti.

Parma prosciutto / sweet and delicate flavor, dark rose in color, with fat content running on the outer part of the flesh. The pigs selected for the Parma varietal are from specific geographic areas (Emilia Romagna, Toscana, Umbria, Abruzzo, Marche), and controlled with stringent inspections standards to protect the consumers and the overall product. On the flesh the brand representing the crown with 5 points is fired, which distinguishes and certifies the quality of the product. Parma is a lovely and cultural city in the region of Emilia Romagna.

San Daniele / Friuli Venezia Giulia

The San Daniele varietal, offers a ruby particles, fragrant perfume, intense aromatics of the Dolomites, sweet taste, delicate melting and softness in the slices. On the flesh the fired brand representing an image of a styled prosciutto with the letters S.D paired with the Prociutto di San Daniele circular logo.

Prosciutti di Sauris / Friuli

Sweet and refined flavor, produced in the town of Sauris, a location particularly known for dry and balsam air, which imparts a unique flavor to the flesh. The pig’s leg, is also lightly smoked on low temperature, with faggio wood and juniper branch.

Norcia Prosciutto / Umbria

Vivid red slices, intense taste, lightly salted but definitely spicier than

other varietals. After a long aromatizing process of salt, pepper and garlic, the

leg assumes the typical violin shape that distinguishes the Norcia varietal.

Highly aged, is produced in the towns of Cascia, Monteleone di Spoleto,

Norcia, Preci, Poggiodomo.

Prosciutto Toscano / Tuscany

A prosciutto of red-rosy color with compact consistency and intense aroma.  Has a   piquant and spicy taste, and often cut and served in ¼ inch thick slices. The reasons of the robust taste which diversify it from the products of Northern Italy his attributed to the microclimate. In Tuscany they suggest to enjoy it with salt-free bread which is a specialty of the region dating back to the Renaissance times.

Prosciutto di Carpegna / Marche

This prosciutto is presented compact in texture with delicate flavor and fragrant aroma. It originated in the area of Montefeltro, which is around the North Western section of the Marche region. It’s seasoned with plenty of salt, black pepper and large amount of soft lard.

Other notable prosciutti are those from the Veneto Berico and Modena. Both varieties come from priced pigs raised with highly protected diets in the area around Vicenza and of course Modena in Emila Romagna. Neither are available in this country as of yet. Prosciutto is widely used in cooking, from the typical antipasti, or paired to melon, figs, crostini, and salads. Prosciutto finds great company in roasted meats, fillings, or risotto. Sliced prosciutto need to be refrigerated, wrapped, and away from direct cold air. If whole it is advisable to keep in a cool place for as long as 12 months. Once opened, it needs to be refrigerated, and wrapped with film wrapping. Even prosciutto presents the double problem often associated with salami. It is high in calories, and of conservatives. It is almost impossible to find prosciutti without nitrates. It is important to select a prosciutto that does not have a thick outer fat layer, and to make certain that it is a brand name you recognize, simply because meat may come from other countries where the rules of preserving the meat quality are not as stringent as those of the Italian companies which are government regulated. Wild boar and duck prosciutti are specialty products, also available in specialized gourmet shops.

Walter Potenza

About Zampone and Cotechino

If you’re invited to an Italian household for New Year’s Eve, you can expect two things: A bowl of lentils, offered because their shape brings coins to mind, and therefore symbolizes good luck for the coming year, and a slice of Zampone to go with it.

Never had a zampone? It’s a stuffed pig’s trotter, and is worth a quick aside: In 1510 the people of Modena formed an alliance with Venice and flew the Venetian standard; Pope Giulio II, who was known as the Warrior Pope, took offence because he considered Modena to be in his sphere of influence, and besieged them. With no food coming in the Modenesi had to preserve what they had, and someone hit upon the idea of boning pigs’ forelegs and stuffing them with a mixture of ground pork, pork rinds, and spices. As far as the Modensi are concerned the zampone was the only good thing to come of the siege — the Pope won — and they continued to make them, though at a strictly local scale. Zampone continued to be a local specialty until the advent of more intensive pig farming in the late 1800s, when people realized that they go very well with the lentils almost all Italians eat to greet the New Year, at which point they rapidly became popular throughout the Peninsula.

There are two kinds of zampone: Raw and precooked, and though most Italians buy the precooked kind, which comes in a foil packet one gently boils for 20 minutes, the raw ones are much tastier. They do take more work, however; we soaked ours overnight in cold water to soften the skin, wrapped it in gauze, and simmered it for 4 hours in water to cover in a fish pot we bought for the occasion.
 
Come serving time, you remove it from the water, slice it into half-inch rounds, and eat it at once with its vegetables because it’s not good cold (nor does it reheat well). When eating a zampone most people eat everything including the skin, which takes on a gelatinous consistency that people find either delightful or abhorrent.

For those who fall into the latter category there is also the cotechino, a 3-inch (8 cm) thick, 9-inch long sausage made with the same stuffing used for the zampone (some producers use a coarser grind when they’re making cotechino). The cooking time is about the same, and for those who would rather not watch a pot for hours there are precooked versions.

In case you’re wondering why I’m saying all this now that New Year’s is over, both cotechini and zamponi are popular throughout the winter in Northern Italy, especially during cold snaps.

They play an important role in bollito misto, a boiled dinner consisting of boiled meats and vegetables (the more variety the better) served with sauces that vary from place to place, though one can usually expect salsa verde and mostarda di frutta, among other things.

Italians love festivals and the ending of the old year and beginning of the new year, il capodanno, is a great time to celebrate in Italy.

New Year’s Eve in Italy - La Festa di San Silvestro
La Festa di San Silvestro is celebrated December 31 on New Year’s Eve. As with most Italian festivals, food plays a major role. Families and friends get together for a huge feast. The star of the dinner is lentils, symbolizing money and good fortune for the coming year. Traditionally, the dinner in many parts of Italy also includes a cotechino, a large spiced sausage, or a zampone, stuffed pig’s trotter. The pork symbolizes the richness of life in the coming year.

Fireworks and Dancing
Huge midnight fireworks displays celebrate the coming of the new year. Most towns have public displays in a central square but private parties will also include firecrackers or sparklers, too, and will continue for a long time. Naples is known for having one of the best and biggest New Year’s fireworks displays in Italy. Some smaller towns build a bonfire in the central square where villagers will congregate into the early morning. If you’re near the coast, lake, or river you will hear boats and ships blowing their horns.

Dancing is also popular and many towns have public music and dancing before the fireworks. Rome, Milan, Bologna, Palermo and Naples put on huge popular outdoor shows with pop and rock bands. These events can sometimes be seen on television, too.

More New Year’s Eve Traditions in Italy
Guests of private or public parties are sometimes entertained with a game called “Tombola”, similar to Bingo.

The New Year is also celebrated with spumante or prosecco, Italian sparkling wine. New Years parties, whether public or private, will often last until sunrise in order to watch the first sunrise of the newborn year.

An old custom that is still followed in some places, especially in the south, is throwing your old things out the window to symbolize your readiness to accept the New Year. So, keep an eye out for falling objects if you’re walking around near midnight!

Oh, one more thing, don’t forget to wear your red underwear to ring in the new year! They say it’ll bring you luck in the coming year.