La Befana, a beloved Italian folklore character, is celebrated annually on January 6th. Known as the “Epiphany Witch,” La Befana plays a significant role in Italian Christmas festivities. According to tradition, she is said to fly on her broomstick, delivering gifts to children across Italy.
The story of La Befana has deep roots in Italian culture. Legend has it that the Three Wise Men stopped at her house while searching for the newborn Jesus. Despite being invited to join them on their journey, she declined. Later, regretful of her decision, La Befana set out to find the child, laden with gifts. While she never found the baby, she continues to visit children on the eve of the Epiphany, leaving presents and sweets in their stockings.
Food is an integral part of Italian celebrations, and the Epiphany is no exception. Various traditional dishes are associated with La Befana festivities, adding flavor and warmth to the holiday season.
- Panettone and Pandoro: These sweet, festive breads are staples during the holiday season. Panettone, a Milanese bread studded with candied fruits and raisins, and Pandoro, a golden, star-shaped cake, are often enjoyed with a dusting of powdered sugar. Families gather around to share these delicious treats, symbolizing unity and togetherness.
- Struffoli: Hailing from Naples, struffoli are small, deep-fried dough balls coated in honey and adorned with colorful sprinkles. These bite-sized delights are often shaped into a wreath or mound, symbolizing good luck and prosperity for the coming year.
- Torrone: A nougat confection made with honey, sugar, and nuts, torrone is a popular sweet during the festive season. It comes in various regional variations, with some including chocolate or citrus flavors. Torrone is shared among friends and family, symbolizing the sweetness of togetherness.
- Ricotta-filled treats: In some regions, La Befana is associated with the consumption of ricotta-filled pastries. These pastries, often in the shape of stockings or shoes, are enjoyed as a representation of La Befana’s visit and the joy she brings to children.
- Frittelle: These light and airy fritters are a favorite during the Epiphany season. Made with flour, eggs, and sometimes ricotta, they are deep-fried to golden perfection and dusted with powdered sugar. Frittelle symbolize the indulgence and festivity of the holiday.
La Befana brings a sense of magic and joy to the Italian Christmas season, and the traditional foods associated with her celebration add a delightful touch to the festivities. As families come together to share these delectable treats, they not only savor the flavors but also create cherished memories that last a lifetime.
Struffoli Recipe: Sweet Italian Honey Balls
Ingredients:
- 3 cups all-purpose flour
- 4 large eggs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil, for frying
For the Honey Glaze:
- 1 cup honey
- 1/2 cup sugar
- Optional: colored sprinkles for decoration
Instructions:
- In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs, sugar, melted butter, lemon zest, orange zest, and vanilla extract.
- Mix the ingredients in the well and gradually incorporate the flour until a dough forms. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
- Divide the dough into small portions and roll each portion into a rope about 1/2 inch in diameter. Cut the ropes into small pieces, about 1/2 inch long.
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C). Fry the dough pieces in batches until golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
- In a separate saucepan, combine honey and sugar over low heat until the sugar dissolves. Bring to a gentle simmer, then remove from heat.
- Add the fried dough balls to the honey mixture, stirring to coat them evenly. Carefully transfer the coated struffoli to a serving plate, shaping them into a mound or wreath.
- Optional: Decorate with colored sprinkles while the honey glaze is still sticky.
- Allow the struffoli to cool and the honey glaze to set before serving. They can be served in small mounds or arranged in a wreath shape for a festive presentation.
Enjoy these delightful Struffoli as a sweet and symbolic treat during your Italian celebrations!
Torrone Recipe: Italian Nougat Confection
Ingredients:
- 1 1/2 cups whole almonds, toasted
- 1 1/2 cups hazelnuts, toasted and skins removed
- 2 1/2 cups sugar
- 1 cup honey
- 1/4 cup water
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Edible rice paper (optional)
Instructions:
- Prepare the Nuts:
- Toast the almonds and hazelnuts in a dry skillet over medium heat until lightly browned. Allow them to cool, and if hazelnuts have skins, rub them off with a kitchen towel. Coarsely chop the nuts and set aside.
- Line the Pan:
- Line a square or rectangular pan with edible rice paper if desired. This is optional but helps with handling and cutting the torrone later.
- Prepare the Syrup:
- In a medium saucepan, combine sugar, honey, and water. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil without stirring, using a candy thermometer to reach 315°F (157°C).
- Whip Egg Whites:
- While the syrup is heating, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures:
- Once the syrup reaches the desired temperature, gradually pour it over the whipped egg whites, beating continuously. Continue beating until the mixture cools slightly and becomes thick and glossy.
- Add Nuts and Flavoring:
- Gently fold in the toasted almonds, hazelnuts, and vanilla extract until evenly distributed.
- Shape the Torrone:
- Quickly transfer the mixture to the prepared pan, spreading it evenly. Use a spatula or your hands (lightly oiled or dampened) to smooth the surface.
- Allow to Set:
- Let the torrone cool and set at room temperature for several hours or overnight.
- Cut and Serve:
- Once set, turn the torrone out onto a cutting board and cut it into bite-sized pieces or desired shapes. If using rice paper, it can be cut along with the torrone.
- Store:
- Store the torrone in an airtight container, separating layers with parchment paper, to prevent sticking. It can be kept at room temperature for a week or longer.
Enjoy this classic Italian torrone as a delightful confection, celebrating the sweetness of tradition!
Frittelle Recipe: Italian Carnival Fritters
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients:
- In another bowl, beat the eggs, and then add the milk, vanilla extract, and lemon zest. Mix well.
- Combine Mixtures:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick but pourable.
- Heat Oil:
- In a deep fryer or a large, deep skillet, heat vegetable oil to 350°F (175°C).
- Fry Frittelle:
- Using a spoon or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry until golden brown, turning them occasionally for even cooking. Fry in batches to avoid overcrowding the pan.
- Drain and Cool:
- Remove the frittelle with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Allow them to cool slightly.
- Dust with Powdered Sugar:
- Generously dust the frittelle with powdered sugar while they are still warm. The sugar will stick to the fritters, creating a sweet coating.
- Serve Warm:
- Frittelle are best enjoyed warm. Serve them as a delightful treat during Italian celebrations or as a sweet indulgence any time of the year.
- Optional: Add a Twist:
- For a variation, you can fill the frittelle with pastry cream, Nutella, or your favorite jam after they have cooled. Simply inject the filling using a piping bag or create a small pocket in each fritter.
Enjoy these light and airy frittelle as a delicious taste of Italian carnival festivities!
Not Your Grams Kitchen 