Buon Natale -

Merry Christmas 

Christmas Traditions

from our kitchen to yours!

As we enjoy the Christmas season and share our recipes and traditions, we are thankful for the gifts of family, friends, health, and happiness. Join us as we celebrate the holidays and travel to magical Italian villages for a slice of holiday cheer.

Merry Christmas from all of us at Cooking Vacations.

Panforte

- A Sweet Tradition from Siena

Let's travel through the heart of medieval splendor, exploring Siena in the heart of Tuscany. Home to the paleo, Siena's famous horse race, this beautiful city is laced with artisan pastry shops, salumi and cheese stores, winemakers, and leather craftsmen.

Siena is also the birthplace of panforte, a rich Tuscan cake made with almonds, candied citrus - think lemon and orange peel - cinnamon, cloves, nutmeg, ginger and honey. This Crown Jewel cake is dusted with Confectioners' sugar and enjoyed by all during the holiday season.

Panforte, which translates to strong bread, is a beloved Christmas confection dating back to the Middle Ages when the cake was called honey bread. Since its ancient conception, panforte's popularity soared. Today, it is loved by all with a glass of Vin Santo, blessed wine.

Ingredients

250 g almonds

200g honey

200g sugar

100 candied orange

100 g candied lemon

150 g 00 flour

Generous pinch of nutmeg, to taste

Generous pinch of cinnamon powder, to taste

Generous pinch of coriander powder, to taste

Generous pinch of ground cloves, to taste

Confectioners sugar for dusting

Preparation

Preheat oven to 350F.

Put sugar and honey into a saucepan, place on medium heat and stir until dissolved. Next, add the candied orange, citron, and almonds, then mix again.

Add the flour and continue to mix. The dough will be dense but use your hands to mix well. Next, add the spices - coriander, cinnamon, nutmeg, and finely ground cloves. Mix well with your hands.

Butter and flour a small round cake pan - about six inches in diameter, then pour the mixture inside. Using a wet spatula, even out the batter. Dust the surface of the cake with Confectioners' sugar, then bake at 350F for 15 minutes.

Once baked to a golden brown, remove the cake from the oven and let it partially cool. Remove the cake from the pan while still warm to avoid sticking, then place the cake on a plate and garnish with Confectioners' sugar.

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Struffoli

Struffoli, pearl-size rounds of flash-fried dough, are drizzled with honey and garnished with sprinkles. Platters of struffoli appear on every pastry maker's countertop starting at the L'Immacolata Concezione, the feast of the Immaculate Conception, on

December 8.

A Neapolitan classic, the golden bites are piled on a platter in the shape of a pyramid or wreath, and grace tables throughout the holiday season.

Food historians say stuffoli came from Greeks who brought them to the Gulf of Naples during the time of Parthenope, but Nepolitans claim they took their recipe and made them better.

A simple poor man's dessert but beautiful when decorated, struffoli continue to be a Christmas tradition in Campania.

Ingredients:

2 cups of all-purpose flour

3 eggs

2 tablespoons of unsalted butter

2 tablespoons of sugar

1 teaspoon vanilla extract

2 tablespoons of lemon or orange zest

¼ teaspoon of baking powder

¼ teaspoon of salt

3 cups of vegetable or peanut oil for frying

Honey, sprinkles, or candied fruit for decoration

Method:

Beat the eggs, sugar, vanilla extract, and zest until combined. Add flour and baking powder, then mix until the dough starts to stick. Wrap the dough in a sheet of plastic food wrap, and let set in the refrigerator for 30 minutes to an hour. Next, remove from the fridge, flour a clean work surface, and roll out 1-inch balls in the palm of your hand. Heat up the peanut in a deep pan, then drop a pinch of the dough in the oil to test-fry. If the test piece floats to the top, you are ready to fry the dough. In small batches, drop the small balls of dough into the hot oil and fry for 2 minutes or until golden brown. Remove the struffoli with a sieve spoon letting extra oil drip off, then place on kitchen paper. When cooled, form into a pyramid or wreath, then drizzle with honey and sprinkles. Makes one large platter.

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Mercato di Natale,

Italy's Christmas Market

Piazzi, Italian squares, are transformed into Christmas markets filled with food vendors, leather craftsmen, wine and cheese makers, and bread and pastry bakers - all showcasing their creations! 

Carolers, twinkling lights, and the scent of Christmas trees fill the air while families and friends enjoy milled wine scented with cinnamon and orange.

The story of Christmas markets began in Vienna during medieval times, and their popularity spread throughout Europe. Today, Christmas markets span Italy from Milan to Venice and from Florence to Sicily. It's a magical time to get everyone in the Christmas spirit and to do a little holiday shopping too!

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Celebrate The Holidays

at the Oldest Caffè in Florence!



Caffè Gilli, the oldest caffè in Florence, dates back to 1773. Set on  Via Roma overlooking the iconic merry-go-round, this delectable caffè, bar, and bistro, is known as the living room of Florence! Gilli's window displays tempt with cantucci, twice-baked biscotti, beautiful pear and lemon tarts, and Renaissance pastel jelly candy decorated so beautifully they're almost too pretty to eat - think pink sugar, violet and rose petals, and candy pearls. When visiting Florence, Caffè Gilli is a must!!!!

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Give the Gift of Cooking

Cooking Vacations' Gift Certificates!!!

Give the gift of cooking for the holidays with a Cooking Vacations gift certificate.

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Buon Natale,

Merry Christmas to All

and to All a Good Night!

Cooking Vacations

Celebrating the Food, Art & Music of Italy

Tele: 617.247.4112 - Boston, USA

Email: Lauren@Cooking-Vacations.com

www.Cooking-Vacations.com