Buon NataleMerry

Christmas

from Italy

The Christmas Tree

A Christmas tree is a decorated tree, ideally a pine, traditionally associated with the celebration of Christmas.

A star can be placed at the top of the tree, to represent the star of Bethlehem.

The tree is traditionally decorated with lights, garland, tinsel and Christmas balls.

The Christmas

food

Cappelletti

• 1 carrot• 1 onion• Clove of carnation• 2 eggs• A little bit of tomato sauce• Salt • Nutmeg• 5 dl of red wine• 2 l of meat stock

• 400 g of flour• 2 eggs• 12 cl of water• 300 gr of leg steer• 75 gr of butter• 150 gr of bread crumbs• 150 gr of Parmigiano

Reggiano • Celery

Ingredients for 4 people:

Preparation:Prepare pasta putting the flour , adding eggs, water, salt and knead it. Leave it for 20 minutes. Stretch the compound and put on it little balls of stuffing. Cut cappelletti with a knife and cook them for 5 minutes and enjoy your meal!

Cut the onion, the carrot and the celery. Place a saucepan on the fire, put the butter and add onion, carrot and celery. Add meat, salt, nutmeg and the red wine. Cook it for ten hours and after five hours add tomato sauce. Add the other ingredients.

Cappelletti

Preparation: Put into a pot a lot of

water and boil it. Then add 400 g of spaghetti and cook it. In the meantime cook the clams with a lot of salt and the pepper. Add the pasta and knead it with salt, pepper and parsley. Enjoy your meal!

Pasta alle vongole

Ingredients:

• A lot of clams• 400 g of spaghetti • Salt• Pepper• Parsley

Struffoli

• 6oo gr of flour• 4 Eggs + 1 yolk• 2 tablespoon of sugar• 80 gr of butter• 1/2 glass of limoncello• Peel of 1/2 lemon grated• A little bit of salt• Oil to fry

To decorate:• 400 gr of honey• Diavulilli• 100 gr of candied orange• 100 gr of candied citron

Preparation time: 20 minutes

Ingredients for ten people:

Put the floor on the table and knead it with eggs, butter, sugar the peel of the limon, the rum and the salt. Make stand it for ½ hour; then divide it in balls that you will divide in many rolls and divide it in little parts.

Fry them in a frying pan with a lot of oil. Then leave them on a kitchen roll. Add the honey to struffoli and mix them. Add candied fruit and enjoy your meal!

Preparation:

Struffoli

Pandoro• Butter: 170 g• Flour: 450 g• Milk: 60 ml• Brewer’s yeast: 18 g• Salt: 1 teaspoon• Eggs: 3 + one yolk• Vanilla bean: 1• Sugar: 125 g

Ingredients:

Preparation:

PandoroIn a dish melt 15 g of brewer’s yeast in 60 ml of milk, add a teaspoon of sugar, a yolk. Then add 50 g of flour and knead all it. Cover this dought for an hour. When the volume will redouble, melt in it three teaspoon of milk, three g of brewer’s yeast , add 100 g of sugar, the egg, and knead it.

Put it in a dish with 200 g of flour and knead it. Cover it again. Add 200 g of flour , the eggs, 25 g of sugar, the salt, the vanillas bean and knead it again. Press it, bend it and put it in a dish with the butter. When the volume will redouble again, put it in the fridge for 8/12 hours.

Extend the composed and put on it 140 g of butter. Bend it three times and put it for 20 minutes in the fridge. Make this three times. Make a ball with the dought and add the butter. Put it in a pandoro tin and put it in the oven at 170 ° for an hour. Enjoy your meal!

Panettone

• 650 g plain flour• 200 g unsalted butter,

melted• 150 g caster sugar• 15 g salt• 2 eggs• 200 g raisins• 50 g yeast• grated rind of 1 lemon

• 100 g candied peel finely chopped

• about 100 ml lukewarm water

Ingredients:

Place the dough in a tall, greased cake tin lined with grease proof paper. Leave it to rise until it has doubled in size (5-6 hours).Cut the top to make a cross shape and brush with the egg white slightly beaten. Bake in a moderately hot oven, 200°C, Gas Mark 6, 400°F, for 1 hour and 30 minutes or longer, until well cooked and of a rich dark color.

Preparation:Dissolve the yeast in the water. Separate the eggs. Sift the flour in a big bowl, make a well in the center and add the yeast liquid. Mix by hand gradually adding the egg yolks, the sugar and the salt until the dough is fairly firm. Add the melted butter, mixing it well, then incorporate the lemon rind, raisins and candied peel.

Turn out onto a floured surface and knead for 5-8 minutes, until smooth and elastic. Place in a greased bowl, cover with a damp cloth and leave in a warm place to rise. After about 1 hour turn the dough out onto a floured surface and knead again for 2 minutes, then shape it into a tall oval loaf in order to get the classic panettone shape.

Panettone

This recipe is for a panettone casereccio (home-made panettone), a typical Christmas food of Italy; this recipe has over 200 years old!

Normally people don’t make Panettone at home but buy it from the bakers or an food shop. This recipe is not suitable for microwaves and you’ll need a fairly big traditional oven.

Panettone

The “Presepe”

The “Presepe” (also called Presepio) is the representation of Christ’s the nativity scene. The nativity scene represents the infant Jesus, his mother Mary and Joseph.

The scene also represents the “Magi”, three riches man who donate some presents to Christ. There are also a donkey and an ox. Saint Francis created it in 1223 (a living one) in Assisi.

The “Presepe”

The most beautiful Presepi are often displayed each year for the joy of the people who love

their religion and also the art.

Also it does exist the tradition of the Presepe Vivente (living Presepe), where Catholics actors play as the

characters of the Bible for the city.

The Advent is one of the most important period for Christians who usually pray more and give presents to each other. People prepare to Christ’s birth with a long spiritual conduct to become more good. It’s a wonderful period because people are more happy than in other periods.

The advent

The city in the Christmas

period

Presented by:Graphic Design • Sarah Baracchini Caputi• Arianna Previtera• Ilaria Dipaola

Photos • Bianca Magnanini• Maddalena Tridenti• Giorgia Grassi

Texts • Delia Maria Coluccino• Tommaso Moroni• Arianna Previtera

Merry Christm

asStudents of 4ªF – Liceo Classico G.D. Romagnosi