Ever give any thought to how the Christmas season was orchestrated in Italy! Gift giving was always a big deal for Italians—something many still enjoy during the holiday season. But they also exchanged little New Year’s gifts called strenae, a term still occasionally used in Italy, though it feels a bit old-fashioned. These gifts were simple, often just some dried figs, dates, nuts, or honey—a sweet gesture symbolizing abundance and a wish for a fruitful year ahead. Can you imagine receiving a plate full of acorns as a gift? Truthfully it was a traditional New Year gift, symbolizing strength!

Now, let’s talk about how Italy celebrates today! In Italy, today, Capodanno, or New Year’s, is the second most important holiday, right after Christmas and just before Epiphany. While the day of Befana is a big deal for religious reasons, most of Italy celebrates the 6th of January in a quieter way—sure, there are presents and plenty of food, surprised?, but as the holiday buzz fades, those post-holiday blues begin to creep in as they do for people everywher.

As for the big New Year’s celebrations, they’re typically held on December 31st and January 1st, at least in most parts of the world, including Italy. But believe it or not, this wasn’t always the case! Our Roman ancestors actually celebrated the New Year on March 1st until about a century and a half before Christ was born! Isn’t history fascinating? Ever wondered how the Romans celebrated the New Year? You might be surprised to learn that it’s not too different from how many Italians do it today! The Romans were the first to believe in the idea that how you spend New Year’s Day would set the tone for the entire year. This saying is still cherished today and too keep that good luck rolling, they make it a point to work a few hours on New Year’s Day, ensuring they’d have job prospects and prosperity for the year ahead.

However you celebrate this glorious season filled with tradition and pageantry, may you be surrounded by those you love, enjoy and be safe! Buon Natale e Buon Capodanno!

And now you know!

CAVATELLI DOUGH RECIPE

4 C. Flour
3/4-1 C. Water
1/4 C. Olive Oil
2 tsp. Baking Powder

Mix flour and part of the water and knead adding more water slowly. Dough should not be soft. It should be a little on the dry side but not crumbly. After mixed, form into a disc, cover with saran and let rest for 30 minutes. Roll out to desired thickness and cut into 1 ½” wide strips. Put through Cavatelli machine. Let dry on cloth for a little while and put slowly into salted boiling water. 

Best to test and not overboil to a point where they are mushy.

BUON MANGIATA!

LEMON ALMOND PASTRY PUFFS

Think of a little puff of lemon sweetness enhanced with almond flavoring, 

toasted almonds and all rolled into a little puff!

1/2 C. + 1 Tbsp. Cream Cheese – room temp.
1/3 C. Powdered Sugar – divided
1 Egg – beaten with 1 Tbsp. Water
2 Tbsp. Lemon Curd
2 tsp. Freshly Grated Lemon Zest
1/4 tsp. Almond Extract
2 tsp. Freshly Squeezed Lemon Juice
2 tsp. Milk
3 Tbsp. Almonds – sliced, toasted
1 Sheet Frozen Puff Pastry – thawed

Beat the cream cheese, 3 Tb powdered sugar, lemon curd, lemon zest and almond extract on medium speed until well combined and refrigerate, covered for 30-40 minutes.

Preheat oven to 400º.

On a lightly floured board, carefully unfold the thawed puff pastry and roll it into a 12 X 9-inch rectangle.  Using a sharp knife or even a pizza cutter, cut the pastry into 9 little rectangles.  Spoon a table of the cream cheese mixture into the center of each rectangle.  

In a small bowl whisk the egg with the water and brush the edges with the mixture.

Wrap each pastry rectangle around the filling making sure the filling is covered completely.  Pinch the edges together to form a small ball. Place seam down on a parchment paper lined cookie sheet.  Space them about 2-inches apart as they will swell as they bake.  Brush the pastries with remaining egg wash.  Pierce each one with a fork and bake in the preheated oven until golden brown- 15-18 minutes.

(REMOVE LEMON CURD FROM REFRIGERATOR IF YOU HAVE NOT DONE SO)

Cool on wire rack for about 5-7 minutes and then carefully remove from parchment paper (place the used parchment paper under the wire rack) and place back on wire rack to glaze, allowing any extra glaze to drip down onto the used parchment paper.

Meanwhile, combine lemon juice, milk and remaining powdered sugar.  Brush each puff with lemon glaze.  Top each with almonds and let the glaze set for a few minutes and serve warm.

BUON MANGIATA!