It seems that nothing is able to represent Italy at the best of its culinary traditions, which are exported all over the world for hundreds of years. It is during the holidays that these traditions are even more obvious and lives by transforming a few simple ingredients into a real triumph of flavors.
It took me a few years to get used to at first a bit "late" of festivals in Italy, then fully offset by three weeks full of events. As of December 24, in fact, believe that there is a valid reason for being at the table with family, friends and a rich breakfast menu, every day until January 6
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the Advent Calendar
The official start of the Christmas season is December 8 - until some time ago, the streets, shop windows and squares were not addobate before 8 December, just as there were Christmas trees or sweets up at that date. The end of the festivities coincides, however, with 6 January; the first festivals celebrated in style is Christmas Eve, Christmas Day and 26 December, Boxing Day ... three days in a row of great feasts and traditional culinary specialties! Then, a brief respite of four days before returning with "the legs under the table" for the big New Year's Eve, often based solely on a menu of fish and later, the next day, from lunch on "New Year" . And five days after the last event of Christmas, Epiphany and the arrival of the Three Kings, but especially for children, the arrival of the Befana, the old witch who flies on a broom to bring gifts to good ... and coal to the bad ones! Despite the appearance definitely not graceful, with all those wrinkles and the long hooked nose, the children eagerly awaiting almost
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