The one straddling the 12 and 13 December It is one of the most awaited nights for everyone children. It is the night indeed of the arrival of Saint Lucia, who on a donkey leaves gifts and sweets for the little ones. But not only: December 13, in popular culture, it is also the shortest day of the year. This is confirmed even by the famous proverb "Saint Lucia, the shortest day there is". For various reasons, therefore, it is a date strongly linked to the traditions and to folklore, with inevitable consequences also for the kitchen.

Between legend and cult

Born in Syracuse between 280 and 290 AD, legend has it that Saint Lucia, after the death of her father when she was only 5 years old, has devoted her life entirely to the cult of Jesus, vowing chastity and poverty and ignoring the attentions of many children. In 304 AD, the Roman Empire issued an edict of persecution of all Christians and so, behind the suggestion of one of the previously snubbed lovers, Lucia was handed over to the authorities for trial. On December 13 of that year the little Christian, publicly condemned and executed, falls so lifeless on the ground, but the legend still says that his soul, freed from earthly chains, flew happy to paradise. And so, from that moment in many Italian cities (but also abroad) December 13th has become a day of celebration for the little ones, who await the night during which Santa comes down from the sky with his donkey to leave, outside the door of the house of the more good children, a bag full of gifts and treats.

Focaccine di Santa Lucia

Being a party dedicated especially to children, the day of Saint Lucia is therefore the date to prepare for delicacies for children, if not even with them. For example, you can prepare delicious and nice focaccine allo saffron, a typical recipe from Scandinavia, where the cult of Saint Lucia is heard as much as our parts. The ingredients to be procured are: 600 grams of flour, 150 grams of butter, an egg, 2 grams of saffron, 4 dl of milk and 50 grams of brewer's yeast. After melting the butter in a saucepan, add milk and saffron and bring everything to a boil. The mixture is then placed on the fragmented yeast and all the other ingredients are added (with the exception of man), thus obtaining a soft dough to rest for 40 minutes covered with a cloth. At this point the dough is divided into about thirty pieces, to be worked with the hands up to obtain shapes similar to an eight. Leave the scones for half an hour, brush with the beaten egg and then bake at 200 degrees for about a quarter of an hour.

Pugliese eyes

Also in Puglia the children's saint is celebrated every year through a typical recipe of this day: the eyes of Saint Lucia. Similar to taralli, to prepare these sweets you must first pour 800 grams of sifted flour, 150 ml of white wine, 150 ml of oil and a pinch of salt into a bowl. You work everything with your hands until the dough becomes soft and workable and then are created after the sticks to close in the shape of a circle, just like the taralli, to be baked at 180 degrees for 15 minutes. In the meantime, pour 350 grams of powdered sugar into a bowl, together with 5 tablespoons of water, and mix until the sugar is completely dissolved and without lumps. This way you will get it a delicious frosting in which to dip, once cooked and cooled, taralli: the result will be sweet and inviting eyes of Santa Lucia.

Sicilian tradition

Being originally from Syracuse, on the occasion of Santa Lucia you could also prepare the typical arancini or a nice caponata, but since it is a party long awaited by children, better to choose to stay on the subject of desserts. The one par excellence of the island tradition for this day is undoubtedly the Santa Lucia's bed, which is prepared by boiling the wheat soaked for 3 days in water and then mixing it with ricotta cheese is candied fruit. After having soaked and drained about 300 grams, you put the wheat in a pan, covering it with water and adding a pinch of salt; it is cooked over a very low flame even for six or seven hours and then the wheat is left to rest in the cooking water, covered for the whole night. At this point, you put 900 grams of sheep's milk ricotta in a large bowl with 300 grams of sugar and you work everything with a whisk whisk. Let it rest for about thirty minutes and then add 200 grams of candied fruit cut into cubes and 150 grams of dark chocolate drops. All that remains is to combine the wheat with the cream, mix well and finally serve in individual bowls, dusting them all with a lot ' grains of pistachios and the cinnamon powder. The little ones will be enthusiastic, but, to bet on, even the biggest ones will not be less.