It’s no secret that we Italians love a good festa.
With its emphasis on family, great food and sentimental historical traditions, it comes as no surprise that Christmas, or Natale, in the Bel Paese, is somewhat of a month-long affair.
In our beautiful boot-shaped motherland, Christmas festivities kick off on December 8 with the feast of the Immaculate Conception, and wrap up around January 6 of the following year with the Epiphany, which is also known as Three Kings’ Day.
Down Under, things are a little bit different. Italian migrants will inevitably come to find that most Aussies don’t dedicate a whole month to gift giving and merriment; that brisk winter chilliness and castagne roasting on an open fire are usually replaced by the barbecue’s sizzle under a blazing summer sun.
Being a publication for the Italian community in Australia, Il Globo’s editorial team is made up of a diverse assortment of employees of Italian background, from first generation, to second and third.
As a third generation Italo-Australian, I cherish the memories of the traditions my family partake in year-upon-year, whether it be a game of scopa after our Christmas Eve cenone, or the fact that we swap out roast turkey for huge, bubbling trays of my Nonna’s lasagne.
I wanted to find out what the celebration of Christmas means to some of my fellow staff members as Italians living in Australia.
Which traditions do they hold close, and which have evolved?
Benedetta Ferrara – Journalist
“Christmas, for me, means seeing my father open the boxes full of decorations, lights and beautiful handmade shepherds, all made by the artisans of Via San Gregorio Armeno in Naples, the most famous street in the world for Christmas handicrafts, to set up our presepe (nativity scene). My father paints and draws, so every year he makes the crib considering every little detail: the mountains to which he gives a few sprinkles of white for the snow, the little houses, which he has built himself over the years, the sheep in their grassy terrain. He also considers the perspective in the full view, placing the smaller houses high up in the mountains. At midnight on December 25, as is tradition, even though we are still at the table eating and ready to open presents, my father leaves to place the baby Jesus in the crib, because he has officially been born.”
Benedetta's father completing his nativity scene with the addition of baby Jesus. (Photo provided)
Barbara Manzini – In Classe Coordinator
“I am woken up early on Christmas morning by the excited voices of my children telling me that Father Christmas has visited, has eaten the biscuits and drunk the milk we prepared for him the night before, and left the presents under the tree. Unable to ignore them, even though it is usually always very early, we all get out of bed and stand around the Christmas tree where I distribute the presents, strictly one at a time. We all wait for the lucky person holding the parcel to start unwrapping it and try to figure out what’s hidden under the coloured paper. Will it be one of the things listed on the letter we sent Father Christmas a few weeks ago? Or will he have done his own thing? As soon as we have finished, we move on to the next gift, until the packages have all been opened, and we can start preparing the breakfast of milk, coffee for the older ones, with pandoro and panettone. At the table we discuss the gifts received and start planning lunch, but first we go to the beach for a swim. For lunch we meet up with other Italian friends 'without family' and we all celebrate together, sharing traditional Italian dishes. After eating we play tombola and end the day on the sofa, watching a Christmas movie.”
Silvia Ferretti – Journalist
“In my house there is one dish that simply cannot be missing from the table on Christmas Day: cappelletti in brodo. This is a common recipe from Parma, my city, and no family can do without it. These are small ravioli filled mainly with meat that are enjoyed in a delicious cappone, chicken and beef broth. A curious aspect, is that the recipe originates from the centre of Parma, is traditionally made in that locale with smooth edges, and is called.'anolini'; the further you move towards the suburbs, however, the easier it is to find them with a serrated edge. The filling may also be different: in the area towards Reggio Emilia it is made entirely of Parmesan cheese, while towards the centre of Parma and Piacenza it is made of meat. This is a typical winter dish, but one that neither my husband nor I are able to give up, so we are happy to cook it here in Melbourne at least once a year, even though the temperatures are much higher than in Italy!”
Silvia and her husband's cappelletti. (Photo provided)
Isabella Venutti – Journalist
“For me, Christmas conjures memories of my family showing off their culinary chops, preparing a range of knock-out Italian dishes that range from the traditional, like my Nonna’s Christmas biscotti made with red wine and dried fruit, to the modern, take my Mum’s incredible mushroom arancini with cashew cream, for example. Food, and moreover Italian food, is a huge source of joy that has been passed down in my family from generation to generation, and I love seeing the way that our recipes evolve, yet always remain rooted in the traditions and techniques we’ve learnt from our elders.”
Isabella's Nonna Amneris' biscotti, pasta, and the two together on Christmas eve. (Photo provided)
However it is you choose to celebrate this festive season, from the Globo staff to you and yours –
Buon Natale!
