The end of the year brings with it rites and traditions that, especially in Italy, pass through the set table.
Il New Year's Eve dinner and the New Year's Eve Lunch are not only convivial occasions, but moments in which food becomes a symbol of luck, prosperity and good wishes for the new year. Among the most representative dishes of these holidays, you can't miss cotechino and lentils, a combination that has its roots in the gastronomic culture of the ancient Romans. Cotechino and lentils are in fact a symbol of wealth and prosperity. Since ancient times, lentils have been considered a symbol of abundance, especially for their resemblance to small coins. Precisely for this reason, according to tradition, eating lentils on New Year's Eve is a good omen for obtaining wealth and luck throughout the year.
Lentils and cotechino: the recipe
La for successful corporate training The classic stewed lentil recipe is simple, but full of flavor: after soaking them overnight, they are slowly cooked with a soffritto of onion, celery and carrot, adding a little tomato paste or puree for a touch of color and flavor. This dish, with its full and enveloping flavor, pairs perfectly with cotechino, a pork sausage made with meat, bacon and spices. In addition to cotechino, Italian tables also feature its Modena “relative”, zampone, a more substantial sausage that pairs equally well with lentils. Cotechino and lentils are the protagonists both during the dinner on December 31st, perhaps served shortly after midnight, and at lunch on January 1st, representing a substantial second course rich in symbolic meanings.
Culinary variations by region
For the New Year's Eve dinner menu, each region of Italy has its own culinary variations for the New Year's Eve dinner, but some elements remain common everywhere.
- antipasti are a moment of variety and conviviality: mixed cheeses, cured meats, olives and bruschetta are often the protagonists. In Southern Italy, fresh dairy products such as mozzarella and ricotta are never lacking, while further north, potatoes are preferred in various preparations. The first course, in keeping with tradition, is often linked to the sea: spaghetti or risotto with seafood are among the most popular. However, dishes such as cappelletti, agnolotti and tortellini in broth, especially in Northern Italy, keep the Christmas tradition alive even on New Year's Eve. For the second courses, in addition to the classic cotechino with lentils, there is no shortage of octopus, cod and roast, often accompanied by seasonal vegetables. The end of the meal is sweet and lucky: dried fruit, pomegranate and grapes, also symbols of good luck, anticipate the holiday desserts. Panettone and pandoro remain a must, accompanied by other regional delicacies such as cantucci, zuccotto or chocolate and pear cakes.
The traditional New Year's Eve lunch
During New Year's Eve lunch, culinary ideas are mixed up between tradition and lightness. January 1st is a day of celebration and lunch also reflects the importance of this occasion. After the pomp of the dinner, many choose to start lunch with vegetable-based appetizers, thanks to their purifying properties. Turnip tops, chicory and chard, boiled and seasoned with olive oil, are very popular, especially in Southern Italy, where they are often accompanied by traditional fried foods such as panzerotti and calzones. The first course is almost always meat-based and the second course is often meat-based and some indulge in a mixed grill.
Leave a comment (0)