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~ …… (oon∙poh∙dee∙PEH∙peh) Cristina writes about interesting stuff /Cristina scrive di cose interessanti

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Tag Archives: Italian Christmas

Italian Christmas Vocabulary

19 Sunday Dec 2021

Posted by Un po' di pepe in Feste, Italian language, Parole piacevoli

≈ 12 Comments

Tags

Christmas greetings in Italian, Italian Christmas, Italian Christmas traditions, Italian pronunciation guide, Natale

Need to brush up on the Italian Christmas vocabulary? Any excuse to improve vocabulary and language skills is a good one. Try using these Italian Christmas season related words, greetings and phrases to impress friends and relatives at events and in Whatsapp/text messages or Christmas cards.  It may be too late this year for cards, but get a head start for next year! For a review of how to pronounce Italian words, and my own funky way of showing pronunciation, check out the post Italiano per Ristoranti-How to pronounce your restaurant menu.

In Italia, le Feste Natalizie-the Christmas Festivities/Holidays officially start on December 8th, which is la festa dell’Immacolata Concezione, the feast day of the Immaculate Conception.  This is a national holiday and the day most families put up their presepio and tree.  Le Feste Natalizie end on January 6th, l’Epifania or the Epiphany, which is also a national holiday.  January 6th the tree and decorations come down.  As the expression goes ‘L’Epifania tutte le feste porta via’-the Epiphany carries away all of the festivities.

Buon Natale (BWON na·TA·leh) is how Merry Christmas is expressed in Italiano.  Natale comes from the Latin ‘dies Natalis’ which means ‘day of birth’, so Buon Natale literally means ‘good day of birth’.  Buone Feste(BWON·eh FES·teh) which is ‘good festivities’ is also common.  This refers to the whole season, from December 8th to January 6th.

Auguri means best wishes

Tanti auguri di Buon Natale (TAN·tee ow·GOO·ree dee BWON na·TA·leh) = Lots of good wishes for a Merry Christmas

Ti/vi auguro un Buon Natale (tee ow·GOO·roh oon BWON na·TA·leh) = I wish you a Merry Christmas

Buone Feste can be used interchangeably in both of these phrases.

Auguri per le Feste Natalizie (ow·GOO·ree per leh FES ·teh na·tah·LEEZ·yeh) = Best wishes for the Christmas festivities/season

Auguri per un Natale sereno (ow·GOO·ree per oon na·TA·leh seh·REY·noh) = Best wishes for a serene/peaceful Christmas

I miei migliori auguri per un Buon Natale (ee MEE·ay mee·LYOH·ree ow·GOO·ree per oon BWON na·TA·leh) = My best wishes/greetings for a Merry Christmas.  ‘Per un Buon Natale’ can also be replaced with ‘per le Feste’.Panforte di Siena

Felice Anno Nuovo (feh·LEE·cheh anno NWOH·voh) = Happy New Year!

Cosa farai a Capodanno? (CO·sah FA·rahee a capoh·DAN·noh) = What are you doing New Year’s?

If someone wishes you well, reply with:

Grazie, altrettanto (GRA·zyeh al·tret·TANtoh) = Thank you!  Same to you! or with

Grazie, anche a te/voi (GRA·zyeh AN·kay a teh/voey) = Thank you, also to you.

What do I write in my cartoline di Natale? I tend to be extremely thorough in my positive greetings so I usually write something like this mini-essay:

Auguro a te e alla tua famiglia un Buonissimo Natale e un nuovo anno pieno di salute, pace, amore e gioia (ow·GOO·roh a teh eh AL·lah tooah fah·MEE·lyah oon bwon·ees·SEE·moh na·TA·leh eh oon noo·OH·voh AN·noh PYEH·noh dee sal·OO·teh, PAH·chay, am·OH·reh eh gee·OH·yah) = Wishing you and your family an extremely good Christmas and a new year filled with health, peace, love and joy.

Luci Natalizie di Mamma e Papa/ My parents’ Christmas lights

Vocabolario di Natale:

Addobbo/addobbi di Natale (ad·DOHB·boh/ ad·DOHB·bee) = Decorations and ornaments

Agrifoglio (ag·ree·FOH·lyoh) = Holly

Albero di Natale (al·BEHR·oh) =Christmas tree

Babbo Natale (BAB·boh na·TA·leh) = Father Christmas/Santa Claus

La Befana (beh·FAH·nah) = January 6th female gift-bringer

Calze (CAL·zeh) =socks/stockings

Capodanno (capoh·DAN·noh) = New Year’s -literally ‘top of the year’

Cartolina di Natale/d’auguri (car·toh·LEE·nah di na·TA·leh) = Greeting card

Ceppo (CHEP·poh) = yule log

Dolci di Natale (DOL·chee dee na·TA·leh) = Christmas sweets

Elfi (EL·fee) =elves

Gesù Bambino (JEH·suh bam·BEE·noh) = Baby Jesus

Luci (LOO·chee) = lights

Presepio or Presepe (pre·sep·PEE·oh) = Nativity scene, creche

Pupazzo di neve (poo·PATZ·zoh dee NEH·veh) = Snow person

Regalo/regali (reh·GAL·oh/ reh·GAL·lee) = present/presents

Renne (REN•neh) = reindeer

Santo Stefano = December 26th Boxing Day

San Silvestro = New Year’s Eve

Slitta (SLEET·tah) = sleigh

La vigilia di Natale (vee·gee·lyah dee na·TA·leh) = Christmas Eve

Zampognaro (zam·poh·NYAR·oh) Abbruzzese bagpiping shepherd

Click on the links to read more about some of these vocabolario items!  Let me know in the comments if you get to use any new words this Natale!

Cari Lettori di Un po’ di pepe…..Auguro a voi e alle vostre famiglie un Buonissimo Natale e un nuovo anno pieno di salute, pace, amore e gioia!  Baci e abbracci, Cristina

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Panforte di Siena

12 Saturday Dec 2020

Posted by Un po' di pepe in Feste, Mangiamo!, Recipes

≈ 26 Comments

Tags

Cucina Toscana, Dolci, Dolci di Natale, Gastronomic history, Italian Christmas, Natale, Panpepato, Siena, Via Francigena

Panforte di Siena

Panforte is un dolce Natalizie- a seasonal treat from Siena, although it is sold all year round.  A chewy, sweet cake, panforte leaves a wonderful aftertaste of candied citrus, almonds and a bold hit of spices.

Panforte dates back to the introduction of exotic spices from the East, via the port of Pisa.  The earliest known record is from the year 1205.  Documents in the State Archive of Siena state that a bread rich with pepper, spices and honey was paid as a tax to the monastery of Monte Celso on the seventh of February, 1205.

Panforte di Siena

Panforte was originally made with flour, water, honey and spices, mixed with chunks of fresh autumn fruits such as grapes, figs and plums.  The water content of the fruit kept the bread moist and after a few days, fermentation gave it an acidy flavour. This is where the name panes fortis, or ‘strong bread’ comes from.  It was also known as panpepato because of the abundance of pepper and other spices and the dusting of black pepper on top.

Panforte di Siena ingredients

Panpepato/panforte was made by speziali, spice sellers who could be considered medieval pharmacists.  It was valued not only as a food but also as a medicinal remedy because of the spices it contained.

Siena was on the Via Francigena, the ancient pilgrimage route running through France to Roma, then to Puglia where the ports of Bari, Brindisi and Otranto were transit points for the Holy Land.  This made Panforte known outside of Tuscany. A sweet cake with energy and sustenance, Crusaders carried it on their travels…like medieval energy bars! In 1515, a nun named Suor Berta changed the fruit to canditi-honeyed or candied fruit.  The canditi were usually citrus fruits (orange, lemon and cedro/citron) and dark melon or pumpkin.

Canditi, nuts and especially spices were costosissimi-making Panforte an extremely expensive item.  Only the wealthy could afford the extravagance.  It was also given to the clergy as a gift on special occasions such as Christmas or local feast days.Panforte confezionato

The recipe remained the same for centuries, almonds, flour, honey, canditi and spices, dusted with black pepper and held together at the bottom with foglie di ostie-a sheet of unconsecrated communion host! That was until 1879, when Regina Margherita di Savoia– of pizza Margherita fame-visited Siena. In her honour, a local speziero made a more delicate ‘white’ version of panforte, without the black candied melon and covered with a dusting of vanilla icing sugar instead of black pepper. It was called Panforte Margherita and is the version most often sold today.  In 2014, Panforte di Siena received the PGI (Protected Geographical Indication) European Union designation of quality label. Panforte di Siena with holly and greenery

In Siena it is thought that Panforte should contain 17 different ingredients.  This is because 17 is the number of Contrade or districts in Siena.  Representatives from the Contrade take part in the Palio di Siena horserace every July 2 and August 16.

A thin wedge of panforte makes a delicious treat with caffè or liqueur after a meal. Panforte makes a beautiful edible gift-but only for very special people! I made mine small, wrapped them in parchment paper then in Florentine paper and sealed the bottom with a large gold sticker.Homemade panforte di Siena

I used white pepper, as the flavour is more delicate, while still providing heat.  It is hard to find good canditi, so I made my own with organic orange and lemon peels using Domenica’s recipe. canditi

My homemade canditi ran out after 2 batches, then I substituted chopped dried Kalamata and Mission figs and sour cherries. The zest of an orange added a bit of citrus flavour. For the ostie, I used something called ‘edible wafer paper’ made with potato starch. Edible rice paper is also available at specialty food stores.

Panforte di Siena

Ingredients:

125g (1 cup) hazelnuts

200g (1½ cups) blanched almonds

175g (1½ cups) icing sugar, sifted

200g (⅔ cup) good quality honey

30ml (2 tbsp) water

300g candied fruit peel (orange, lemon, citron) or dried fruit

Grated orange or lemon zest

5g (1 tsp) ground cinnamon

2g (¼ tsp) ground ginger

2g (¼ tsp) ground cloves

2g (¼ tsp) ground star anise

3g (½ tsp) ground coriander

2g (¼ tsp) ground nutmeg

2g (¼ tsp) ground white pepper

175g (1½ cup) flour, sifted

Ostie-unconsecrated communion wafer /wafer paper/rice paper

Icing sugar to coat

 Instructions:

  1. Using a heavy saucepan and a low flame, set the sugar, honey and water to boil. Stir frequently with a wooden spoon, being careful to keep the syrup from sticking. This will take a while, so in the meantime, do steps 2 and 3.
  2. Use pan(s) with removable bottoms.  Line with the ostie/wafer paper. If needed, grease and dust the sides with cocoa powder.
  3. Toast the nuts lightly for 6-10 min in a 200°C (400ºF) oven.Panforte dry ingredients
  4. Coarsely chop with a knife, or leave whole.  Dice the candied fruit.  Dice the candied fruit and mix with the spices and nuts, then add in the sifted flour.
  5. When the syrup in step 1 reaches at least 100°C (200°F ), remove pot from heat and stir into the fruit and nut mixture. If you do not have a candy thermometer, use a toothpick to pick up a bit of syrup and pass it under cold water. If it becomes solid, it is ready.Panforte syrup in a pot
  6. Working quickly, using wet hands and 2 tablespoons, divide the batter into the pan(s), smoothing the top with damp fingers or the back of a wet spoon. It can also be pressed down with the bottom of a glass.Panforte crudo
  7. Bake in a 150° C (300°F) oven for 35-40 minutes. Do not let the panforte brown, or it will be too hard. Panforte cooking in the oven
  8. Remove the panforte from the pans and let cool completely on a rack. Dust with icing sugar on all sides. and serve cut into thin wedges.
  9. Panforte keeps well for a month if wrapped in parchment paper or in an airtight container and stored in a cool, dark place. Do not store in the fridge.
  10. This recipe makes one 22cm (9½ inch) panforte in a springform pan or six 10cm (4 inch) panforte in tart pans. A 25cm (10 inch) round of parchment paper and fancy paper wraps the 10cm size.

Panforte di Siena wedge with espresso and Christmas ornaments

Buon appetito e Buone Feste, Cristina

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Il Zampognaro

22 Sunday Dec 2019

Posted by Un po' di pepe in Feste, Italian life, Parole piacevoli

≈ 11 Comments

Tags

Abruzzo, Italian Christmas, Italian Christmas traditions, Natale, Presepio, Southern Italy, UNESCO World Heritage Sites, Zampogne

Zampognaro-traditional Abruzzese bagpipe playing shepherd Il Zampognaro (zahm•poh•NYAH•roh) is a part of most Italian Presepi or Nativity scenes.  Zampognari are traditional Abruzzese shepherds, playing bagpipes known as zampogne (zahm•POH•nyeh). I have wanted one for a long time, and wrote about it in Il Presepio and Il Presepio di Mamma. Last year in Napoli’s  Via San Gregorio Armeno I was so overwhelmed that I forgot to look for one!

Via San Gregorio Armeni Napoli, Antonio Pepe, www.unpodipepe.ca

‘Lavorazioni di Pastori e Scenografie Presepiati Antonio Pepe’, Via San Gregorio Armeno, Napoli (no relation!)

This year, I spent a few days in Lecce before going to Napoli.  Lecce is known for cartapesta-papier maché and I saw Nativity figures, so I searched and found my  hand made glazed terra cotta zampognaro.  He is smaller and does not look like the other figures, but he has so much character with his puffy cheeks, I can almost hear him playing Tu Scende dalle Stelle….

Are you wondering why Abruzzese bagpiping shepherds are in Italian presepi?  It has to do with la transumanza, the migration of animals along tratturi-established paths in use since pre Roman times that were protected by royal decree.  Pastori-shepherds moved their animals from the mountains of Abruzzo and Molise where they grazed in the summer, to la pianura, the lowlands of Puglia.  They did this to escape the snow, and in spring the sheep and goats were herded back to Abruzzo. The tratturi were used into the 1960’s, then trucks replaced the crossing by foot.view-from-hotel-certosa

During le feste Natalizie, December 8th to January 5th, zampognari in traditional dress would go to the villages to play for extra money or food, thus the zampognaro became symbolic of Christmas in Italia and earned a place in the Presepio.

La Transumanza: Cammino Reale/Royal Shepherd’s Track has been on the  tentative list of UNESCO’s World Heritage Sites since 2006.  On December 11, 2019, it received UNESCO designation as ‘intangible cultural heritage of humanity’! Auguri zampognari!  Do any of you have un zampognaro?Presepio 2019

Cari lettori di Un po’ di pepe, Vi augura un Buonissimo Natale e un meraviglioso 2020 piena di gioia e salute!

Dear readers of Un po’ di pepe, I wish you a very Merry Christmas and a marvelous 2020 filled with health and joy!

Ciao, Cristina

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Buon Natale~Il Presepio di Mamma

24 Monday Dec 2018

Posted by Un po' di pepe in Amici e Famiglia, Feste, Italian life

≈ 13 Comments

Tags

Italian Christmas, Italian Christmas traditions, La Befana, Natale, Presepio, Via San Gregorio Armeno

It is probably obvious from my photos that I love le feste Natalizie-the Christmas season.  Festive décor, lights, music and baking help me get through the early darkness and awful weather at this time of year.  I decorate every room in my house, but my favourite piece of Christmas is definitely the Presepio.  A few years ago, I wrote a blog post about the history of Il Presepio and have included photos of mine in previous December posts.

My Presepio has grown over the years, but includes mostly the ‘main players’.  My Mamma’s Presepio also started out this way, but is now a whole village.  It was originally placed under the tree, since l’albero di Natale was a new tradition for most new italocanadesi.  It was eventually moved to the fireplace hearth, and then to a table.  The stable was originally ‘rustic’, made with one of those large paper grocery bags, with the rim folded down many times and a window cut out the back for a light, or a mandarin orange box covered in brown butcher paper. The figures were the Holy Family, an angel, and ox and donkey, a shepherd with a few sheep and the 3 Wise Men. The manger is empty in the photo, as Baby Gesù does not get placed there until tonight, la Vigilia di Natale.www.unpodipepe.caThe 3 Wise Men or Rè Magi are far off in the hills since they do not arrive in Bethlehem until the l’Epifania, January 6th. Trailing behind is La Befana trying to catch up to them.  www.unpodipepe.ca

Presepio figures are not easy to find in Vancouver, but she slowly acquired village people, more shepherds, camels and lots of other animals.  Various pieces were purchased in Assisi, the Vatican and Mexico, even a napkin holder from Venezuela doubles as il forno.  The beautiful starry sky was brought by a friend from Roma. In August I went to Via San Gregorio Armeno in Napoli, the street famous for Presepio making artigiani.

Via San Gregorio Armeni Napoli, Antonio Pepe, www.unpodipepe.ca

‘Lavorazioni di Pastori e Scenografie Presepiati Antonio Pepe’, Via San Gregorio Armeno, Napoli (no relation!)

The Presepio inventory is low in summer, but I bought a terra cotta prosciutto, capicollo and cacciotta and a cestino of eggs which you can see in the photo below. I also bought 2 tiny chairs just like the ones we have in Orsara. I forgot to buy a zampognaro-an Abruzzese bagpiping shepherd-so I will have to go back to Napoli!

Mamma gets very detailed and creative with her Presepio. She starts working on it mid November and really enjoys putting it together. I am often asked to help create accessories.  The cutest detail is the tiny loaves of bread, panini and focaccia Pugliese that she bakes for the forno.Presepio

It is interesting to note that San Francesco d’Assisi created the first Presepio in 1223 in an attempt to return to the true meaning of Christmas and take the focus off of gift-giving.  So Charlie Brown was not the first to search for ‘the true meaning of Christmas’! If any of you have a Presepio, I would love to hear about it!

Cari lettori di Un po’ di pepe, Vi augura un Buonissimo Natale e un meraviglioso 2019 piena di gioia e salute!

Dear readers of Un po’ di pepe, I wish you a very Merry Christmas and a marvelous 2019 filled with health and joy!

Ciao, Cristina

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Viva La Befana!

06 Friday Jan 2017

Posted by Un po' di pepe in Bilingual posts, Feste, Italian Folklore

≈ 4 Comments

Tags

Befana, Italian Christmas, L'Epifania, La Befana, Natale

La Befana di AnnaOgni anno, nella notte tra il 5 e 6 di gennaio, volando cavalcando la scopa, La Befana porta regali ai bambini nella speranza che uno di loro sia il Bambino Gesù……

Today is la Festa dell’Epifania in Italia, celebrating the arrival of i Re Magi (the 3 Wise Men) Gasparre, Melchiorre & Baldassarre with their gifts of oro, incenso e mirra (gold, frankincense …

Continue reading original post: La Befana in English and Italiano.  Buona Befana!

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La Befana

06 Tuesday Jan 2015

Posted by Un po' di pepe in Bilingual posts, Feste, Italian Folklore

≈ 16 Comments

Tags

Befana, Buona Strega, Italian Christmas, Italian Folklore, L'Epifania, La Befana, Natale

La Befana di Anna La Befana di Anna

Today is la Festa dell’Epifania in Italia, celebrating the arrival of i Re Magi (the 3 Wise Men) Gasparre, Melchiorre & Baldassarre with their gifts of oro, incenso e mirra (gold, frankincense and myrrh) for newborn Bambino Gesù (baby Jesus).

The night between January 5th and 6th is also the 12th night between Christmas and the Epiphany, and marks the end of the Christmas holiday season.  As the proverb says, ‘L’Epifania tutte le feste porta via’.  What does this have to do with La Befana, the ‘Buona Strega’?

La Befana is the traditional ‘gift-bringer’ in Italian folklore. According to legend, which varies from region to region, she is an old woman who prides herself on being a good housekeeper. While she was sweeping, the 3 Wise Men stopped at her house to ask for directions to Bethlehem. She didn’t know the way but they invited her to join them to greet the newborn king and bring him gifts. She was quite abrupt and told them she had housecleaning to do and could not possibly join them.

Once they had left, she realized she had made a very big mistake not going with them.  Befana quickly gathered food and gifts for the newborn King into a sack and uno scialle (a shawl) in case she was cold and set off to join the Wise Men. She even brought her scopa (broom) so she could sweep the floor for Bambino Gesù. Befana searched and searched but could not catch up to the 3 kings. She did not know they had taken a different route home.

To make up for the opportunity she missed, every year on the eve of l’Epifania, Befana flies on her broom delivering small gifts to children, in the hope that one of them is Bambino Gesù. Traditionally she fills calze (socks) with ‘caramelle o carbone’ (candies or coal).  She leaves dolcetti (sweets), fichi secchi, noci, mandarini, cioccolatine (dried figs, nuts, mandarine oranges, little chocolates) and torrone for children who have been nice and leaves carbone (coal), cenere (ashes), cipolle e aglio (onions and garlic) for cattivoni (naughty children). Christmas markets in Italia sell black candy that looks like lumps of coal! A glass of vino and mandarini or biscotti are left on the kitchen table for La Befana and she sweeps the floor before she leaves.  La Befana and her broom also symbolize the old year that is ‘swept away’ after the Christmas festivities.

Her name comes from Epifania which turned into Befania in dialetto and eventually Befana.  ‘Una Befana’ can also mean an ugly old hag. If someone calls you a Befana it is not a compliment-unless they are referring to your gift-giving generosity!

LaBefana

‘La Befana vien di notte

Con le scarpe tutte rotte

S’è scucito la sottana

Viva viva la Befana!

Porta cenere e carboni

Ai bambini cattivoni

Ai bambini belli e buoni

Porta chichi e tanti doni!’

 In Italiano

Oggi è la festa dell’Epifania in Italia. Si ricorda la visita dei tre Re Magi a Betlemme con regali di oro, incenso e mirra per il neonato Bambino Gesù. La notte tra il 5 e il 6 gennaio è anche la dodicesima notte dopo il Natale e la fine delle feste Natalizie. Il proverbio dice ‘L’Epifania tutte le feste porta via’. Ma questo che c’entra con La Befana, la buona strega?

Si dice che La Befana era una vecchietta molto preoccupata con il lavoro di casa. Mentre scopava fuori, i Re Magi hanno chiesto se lei conosceva la strada per andare a Betlemme perchè là era nato il nuovo Re.  La Befana non conosceva la strada.  I Re Magi l’hanno invitata ad andare con loro a portare dei regali al Bambino, ma lei ha detto che aveva troppo lavoro da fare e non era possibile. Dopo che  se n’erano andati, La Befana ha capito che aveva sbagliato e ha deciso di raggiungere i 3 Re per andare a trovare il Bambino Gesù.  Con uno scialle e un sacco con dolcetti e regali sulle spalle se n’è andata.  Ha portata anche la scopa, per pulire il pavimento per il Bambino Gesù.  La Befana ha cercato dappertutto ma i Re Magi erano già troppo lontani.  Allora, ogni anno, nella notte tra il 5 e 6 di gennaio, volando cavalcando la scopa, La Befana porta regali ai bambini nella speranza che uno di loro sia il Bambino Gesù.  Lei reimpie le calze dei bambini con ‘caramelle o carbone’.  Dolcetti per i bambini bravi e cenere e carbone per i cattivoni.  Si lascia un bicchiere di vino e un mandarino o biscotti sul tavolo per La Befana e lei scopa il pavimento prima di andare via.

Buona Befana a tutti! Cristina

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