Christmas Dinner and Lunch in Naples.
Struffoli
The Xmas sweet most loved by children in Naples.
This is a topic that could fill a newspaper article, but here we shall try to give you some idea in a few paragraphs, starting from December 24th with a look at the traditional Neapolitan Christmas Eve dinner.
Preparing the dishes is a long, sometimes even a day-long process. It is a special moment for families, with everyone involved, from grandmothers to grandchildren.
In Italy, people tend to have a light lunch in anticipation of a big dinner. In Naples, a quick snack between a walk and last-minute gift shopping is just an excuse to eat fried pizza stuffed with ricotta and cigoli or “pork chips”. (a type of Italian crackling or pork rinds made from the fatty pork parts)
Now, let's dive into the heart of the Christmas Eve menu, starting with a common ingredient: fish.
While in other places this would be a routine market purchase, in Naples it is a tradition. In fact, the fish for Christmas Eve dinner is bought the night before and markets and fishmongers extend their opening hours for this special occasion.
The first course is usually spaghetti with clams, which, depending on taste and culinary habits, can be served plain or with a few cherry tomatoes. The more creative dare to try variations with prawns or lobster.
The absolute stars of Christmas recipes are eel and salt cod, served fried.
As a side dish, the ever-present “insalata di rinforzo” (reinforcement salad) is a must for dinner on December 24, served with the aim of ‘reinforcing’ the lean fish-based dinner.
The recipe calls for boiled cabbage with the addition of anchovies, olives, papaccelle peppers, and giardiniera, all pickled in vinegar. It has become customary to eat it in the days following Christmas, adding the same ingredients and vinegar.
Let's move on to Christmas lunch on December 25th , which features the famous minestra maritata, (click here for recipe) prepared with meat and seasonal vegetables in broth and accompanied by pieces of stale bread.
First courses include pasta (short shape) with meat sauce and ricotta cheese or, coming directly from the Emilian tradition, tortellini in broth (small stuffed meat ravioli). The main course tends to be meat-based, accompanied by various side dishes, including the inevitable Christmas broccoli.
At the end of Christmas Eve dinner and Christmas Day lunch, a basket of dried fruit filled with walnuts, hazelnuts, almonds, dried figs, and dates is a must.
Christmas desserts
Desserts play a very important role in Neapolitan Christmas traditions related to food.
Although lunches and dinners during this period are rather abundant and high in calories, Neapolitan tables cannot be without a basket of desserts at the end of the meal, in which mostaccioli, susamielli, raffiuoli, and colorful almond pastries shaped like fruit are arranged with meticulous care.
The best known of these is undoubtedly the roccocò, a type of biscuit shaped like a flattened doughnut, brown in color and rather hard in texture, made with flour, sugar, almonds or hazelnuts, and a mixture of fragrant spices such as cinnamon, cloves, star anise, and nutmeg.
Next to the basket of dry pastries, there is always a tray of struffoli, delicious balls of fried dough covered with honey, candied fruit, and colorful sprinkles.
The dessert menu is completed by traditional pandoro and panettone: chocolate, raisin, candied fruit, glazed, or simply dusted with powdered sugar.
And don't forget that at the end of the libations, there's always a game of “Tombola” (old Neapolitan game, 1734), which brings young and old together.
Happy holidays to you all!
Mic & Simo
