The Epiphany, known as l'Epifania in Italian, is celebrated in Italy through various traditions, including the visit from La Befana, a folkloric figure who delivers gifts to children. Here are some key aspects of the celebration: On the night of January 5, La Befana flies on her broomstick to bring gifts to well-behaved children, while leaving coal for those who have been naughty. Children often hang stockings or place them near their beds in anticipation of her visit. The origins of La Befana combine both Christian and pagan traditions, with the legend dating back to the 13th century. Epiphany Mass: On January 6, people dress as the Three Kings and bring gifts to Jesus during the Epiphany Mass. Epiphany Family Lunch: Following the Epiphany Mass, families gather for lunch to celebrate the last day of the Christmas season. Traditional Epiphany Desserts: Depending on the region, families enjoy various traditional desserts on Epiphany. Some common desserts include: Focaccia della Befana: A round, candied fruit brioche; Biscotti Befanini: Shortbread cookies flavored with citrus zest and rum; and Pinza: a cornmeal yeast cake made with apples, candied orange peel, grappa, dried fruit, and nuts.
Pinza della Befana
The Pinza della Befana is an ancient Venetian dessert prepared on the eve of the Epiphany, known as the night of the fires. The tradition surrounding pinza is linked to this celebration; it is said that the dessert was wrapped in Savoy cabbage leaves and cooked covered in the ashes from the fires. Like many traditional recipes, there are various regional and family-specific versions of pinza. Some recipes include anise or fennel seeds, while others incorporate walnut kernels or pine nuts. There is even a version made with stale bread. Regardless of its ingredients, pinza has a unique consistency and is best served cold, preferably accompanied by mulled wine.
Ingredients:
200 g corn flour; 100 g 00 flour; 50 owls; 50 g candied citron; 20 g candied pumpkin; 1 teaspoon anise seeds; 1 apple (small); 50 walnut kernels; 100 g dried figs; 150 g butter; 100 gsugar; 1 pinch salt; 8 g baking powder; 50 ml grappa; 400 ml water; 400 ml milk
Preparation:
Soak the raisins in the grappa. Cut the figs into small pieces. Peel the apple and cut into cubes. Also cut the butter into cubes. Coarsely chop walnut kernels. Prepare the candied fruit and anise seeds in a bowl. Keep everything aside. Pour the milk and water into a saucepan and bring to the boil. In another saucepan, place the corn flour, 00 flour, sugar, salt, yeast and mix. Place on the heat and pour in the boiling liquids little by little, stir continuously to avoid lumps forming and cook for about 15 minutes.Move the saucepan from the heat, all the other ingredients, including the soaking grappa, mix carefully and put back on the heat to cook for about 15 minutes, stirring constantly. Butter and line the mold with baking paper, pour in the polenta mixture and level either with a wet spoon or with the palm of your wet hand. Bake in a preheated oven at 180° for 40 minutes, it must be well coloured. Remove the Befana tongs from the oven, remove from the mold when just warm and serve in squares, completely cold. Grazie a Giallo Zafferano!
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