Buon Natale!
The ancient Romans are legendary for their feasts, festivals, and all around debauchery. The greatest feast of the ancient Roman Empire was the feast of Saturn, “Saturnalia”. The lord of Saturnalia was Baccus (the god of wine), who the Romans honored for the past years grape harvest. Baccus was so highly honored widespread intoxication was common.
After weeks of “feasting, celebrating and honoring” winter solstice was marked by gift giving. Romans gave each other gifts of fruits and nuts, tied up with bits of holly. Children were given dolls made of dough, terra-cotta rings, and other small trinkets.
In modern day Italy the holiday season is a month long festival that starts with Advent and ends on January 6 with the feast of Epiphany. Babbo Natale (Father Christmas) sometimes gives presents on Christmas; however most presents arrive on the eve of Epiphany, they are brought by La Befana, an ugly, old but kindly witch, who arrives on her broomstick in the night to leave gifts and fill children's stockings with sweet treats. .
Because the regions of Italy are so diverse, it is difficult to identify one traditional Italian Christmas food, but many ingredients used in ancient Roman feasts are still used today. Fish remains a common ingredient and many Italian American Families celebrate Christmas Eve with “ The Feast Of The Seven Fishes” .Most Christmas sweets contain nuts and honey, said to honor the fertility of the earth and to make for a sweet new year.
However you celebrate the season, with the spirit of Baccus, Babbo and La Befana, here’s wishing you” Buon Natale” and a“Sweet New Year”!
Cicerchiata-Struffoli - Italian Honey Balls
Nanna diCicco would pile these high on the plate to form a Christmas tree, and in “True Roman Form” we promptly devoured them.
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 6 eggs
- Vegetable oil for deep frying
- 3 cups honey
- Sift flour and salt on to a pastry table or bowl and make a well in the middle.
- In a small bowl, add eggs and beat with a fork until smooth.
- Place eggs in the well, with the tips of your fingers or with a fork, mix the eggs with the flour, incorporating a little at a time, until all is combined.
- Knead the dough until smooth, about 5 minutes.
- Shape dough into a ball. Cover the dough with an overturned bowl. Let rest for 30 minutes.
- Cut dough into 12 pieces. Roll each piece of dough into a 1/2 inch-thick rope. Cut the rope into 1/2 inch pieces.
- Pour approximately 2 inches of vegetable oil into a deep heavy saucepan.
- Heat the oil to 370°F.
- Add enough pieces of dough to pan as will fit, being careful not to overcrowd the pan.
- Cook, stirring once or twice, until the cicerchiata (honey balls) are crisp and golden brown.
- Remove the cicerchiata with a slotted spoon and drain on paper towels. Continue with the remaining pieces of dough.
- When all the cicerchiata are fried place the honey in a large shallow saucepan. Heat honey until it reaches a simmer.
- Place fried cicerchiata in a large bowl, add honey a little at a time, stirring to incorporate.
- Pile the cicerchiata on a serving plate.
