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New Year's Eve dinner: lucky foods – Italian Cuisine

New Year's Eve dinner: lucky foods

Lentils, pomegranates, grapes, bubbles, walnuts, chestnuts, capitone: the list of essential ingredients to ensure a new year of prosperity is really long

Lentils, cotechino, desserts, Great company is cards game. These are just some of the ingredients most important of the new Year's Eve dinner. What else must absolutely not be missing?

Lentils and lucky pomegranate

The lentils occupy a firm place in this short list. They are traditionally synonymous with luck is wealth. They are good, rich in iron, carbohydrates, fibers is salts minerals and they are also excellent as a side dish for it zampone or the cotechino, also inevitable at the table for new Year's Eve dinner. Another auspicious food for the new year is the pomegranate, a red and sweet fruit which, according to tradition, should be immersed in a nice glass of wine to really bring luck. Lentils and pomegranates are fine as a side dish or as a magical ingredient for a drink of good luck, but they are also excellent alone: ​​the first in humid, the latter as low calorie snack.

Twelve grapes for good luck

Another good luck food, and therefore not to be forgotten when shopping for the last of the year, isgrapes. According to popular tradition, on the stroke of midnight it is necessary to eat at least twelve berries, one for each month of the new year, to ensure prosperity and good fortune. Could it be true?

Walnuts, chestnuts and dried figs to taste

Synonymous with safety, prosperity and the antidote against bad luck is the nuts and the chestnuts, while regarding the dried figs (perhaps with a filling Crisp of almonds) there is no ancient tradition that evokes them among the lucky foods. But it does not matter: at the table, when the arrival of the new year is to be greeted, it is difficult to do without it.

Spaghetti, bubbles and capitone

Perhaps it is due to their elongated shape, but among the inevitable foods for the New Year's Eve dinner there are also the spaghetti, which in some countries even rhymes with longevity. Alternatively: bucatini, fettuccine or noodles however, they are just fine. The important thing is that short pasta is not consumed to challenge fate just before the midnight celebrations. And, by the way, at the most important turn of the hands of the evening it is impossible not to welcome the new year with bubbles, champagne, sparkling wine or prosecco they are. Also noteworthy is the capitone, common name of the female eel, which is prepared to embers especially in the South.

Marzipan or gingerbread?

In addition to the classics Pandoro is panettone, also the Marzipan is one of the desserts not to be forgotten. Shaped like men, Christmas trees, houses: the solutions to use this almond, sugar and egg white paste with imagination are endless. In the United States, in its place, for the last of the year the gingerbread, which finds more and more admirers also in Italy.

Country you go, traditions you find

Among the things that must not be missing for the New Year there are also the black beans and the mistletoe, a sprig with white or yellow berries under which you can kiss your partner at the stroke of midnight and wish you another happy year together. In Germany is Ireland it is instead the cabbage the lucky ingredient par excellence, while in France there dried fruit.

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Christmas liquors, the lucky ones – Italian Cuisine

Christmas liquors, the lucky ones

The recipes of our lucky Christmas liquors and the meaning that every preparation holds. How to resist a gift from the ancient soul?

If you miss the custom of donate food and drink to your loved ones, it's time to do it. Although it has never really gone out of fashion, this tradition has been stifled by an ever-increasing amount of gifts that crowd our exchange and from parcels arriving at home with express delivery. But the delivery of a good thing, prepared slowly and lovingly, still has its effect.
Here then are four Christmas liqueurs that bring good luck to those who prepare them and receive them, each with a different meaning. Let's find out together and prepare for bottling a concentrate of taste, positive feelings and … good luck!

The vov

Liqueur Zabaione. Known by many as a regenerating drink among skiers, it is actually a very old product. In 1845 the pastry chef from Padua Gian Battista Pezziol he decided to use the nougat scraps, or the egg whites, to make a tonic that made a fury. Donating it means to wish for strength, energy and vitality.

To prepare it, we bring to a boil 400 g of milk, with 200 g of sugar and a vanilla pod open to the book. Reduce the heat to a minimum, mix for a couple of minutes and remove from heat. Now it's time to whisk 80 g of egg yolks with 200 g of sugar until they become foamy and puffy.
Filter the milk now lukewarm and pour it on the egg mixture, continuing to mix. We bring the mixture over the fire in a bain-marie until the temperature of the cream reaches 82 ° C (if we do not have a thermometer, we refer to the moment when, lifting the spoon, you will notice that it remains creamy). We combine the Marsala and 100 g of alcohol at 90 °, mixing carefully. Transfer the liqueur into a previously sterilized one liter bottle and close it tightly.

Liqueur cream with mandarin

Listed among the foods of luck, can not miss on the Christmas and New Year table. Christmas liquor par excellence, is a simple and fragrant way to wish the best fate for our friends and for the whole family.

Liqueur cream with mandarin

To prepare the liqueur cream with mandarin, we collect in a bottle half a liter of alcohol at 95 °, 400 g of sugar, half a vanilla pod open to the book and 10 tangerines cut into pieces with the peel well washed and brushed.Tapiamo and keep the dark, in a cool place for 2 weeks, then add 300 g of water, 300 g of milk and let it macerate again for a week, stirring the flagon occasionally. Filter the cream through a thick gauze, collecting it in a previously sterilized liter bottle, then close it tightly. Let it rest for two months before consuming it.

Chocolate liquor

Chocolate is the soul of the party. The greedy side of the small breaks, a small transgression to share. Donating it means offering others our complicity, making them feel even closer to us.

Chocolate liquor

For the chocolate liqueur, finely chop 100 g of chocolate and dissolve in a bain-marie adding 100 g of water. We add 400 g of sugar, mix and put on the heat to a minimum until the sugar is dissolved. Add 200 g of water and heat again for 3 minutes. Open the vanilla pod to book and add, stirring. We combine 200 g of alcohol at 95 °, we mix and let cool. Filter and bottle in a previously sterilized one liter bottle, then close it tightly and let it rest for a day.

Juniper liqueur

At the time of the ancient Greeks, the juniper was considered a protective plant capable of keeping the house away from problems. Considered one of the symbols of Christmas, it still retains its magical and positive meaning.

juniper liqueur

To make juniper liqueur, we put 100 juniper berries and 250 g of 95 ° alcohol in an airtight jar. Let macerate for 4 weeks. Prepare a syrup by boiling 300 g of water, 300 g of sugar and letting it cool completely. Filter the juniper maceration liquid, add the syrup, bottle in a previously sterilized one liter bottle, then close it tightly and let it rest for eight months before consuming it.

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