Presentazione di PowerPoint

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ITALIAN CHRISTMAS

• TRADITION AND CUSTOMS

MERRY CHRISTMAS AND HAPPY NEW YEAR BUON
NATALE E FELICE ANNO NUOVO
Primary School De Amicis Ancona Italy Class 5B
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ORIGINS
Christmas, as it is celebrated in
Italy, has two origins the familiar tradition of
Cristianity blended with the pagan tradition
predating the Christmas era. The greatest feast
of the ancient Roman Empirie, Saturnalia ( a
winter celebration ),just happens to coincide
with the Christmas celebrations of the Advent.
Another tradition is the burning of the yule
log, which must stay alight until New Years Day.
This, again, is an example of pagan and Christian
blending.
The log
The pagan belief explains the purifying and
revitalizing power of fire, and that with the
burning log, the old year and its evils are
destroyed. Christian legend tells how the
Virgin Mary enters the homes of the humble at
midnight while the people are away at Midnight
Mass and warms her newborn child before the
blazing log.
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CHRISTMAS TRADITION

• In Italy the Christmas tree decoration may begin
  on 8th. December or later.
• A delightful, but rapidly disappearing tradition
  in Italy, is the ushering in of the coming
  festivities by theZampognari(pipers).
• They descend from the mountains of the Abruzzo
  and Latium playing inviting and characteristic
  tunes on their bagpipes, filling the air with
  anticipation for the joyous celebration to come.
  

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CHRISTMAS PRESENTS
Most Italians open their presents on Christmas
Day morning. On January 6th-Epiphany, lEpifania
- children each receive a stocks full of sweets,
i dolciumi, if theyve been good, but theyre
filled with coal, il carbone, which is made of
black sugar, if theyve been bad. In Venice and
Mantova, it s Santa Lucia who brings the
present, while in some regions its Baby Jesus,
Gesù Bambino, who bears the gifts. But nowadady
90 of Italy also believe in Santa Claus or
Father Christmas, Babbo Natale.
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A TRADITION FROM TRENTINO

• In Trentino, a ragion of the Nothern Italy, in a
  small village of the Val di sole, there is the
  tradition of the stella.
• In the day of the Epiphany a big star,
  systematized on the summit of an along pole, it
  came around for the village from a group of young
  people that they sang a particular song, lift it
  up to the windows.
• The more generous people launched any coin.The
  picked money came given in beneficenze.
  

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FOOD E DRINK
In the italian catholic tradition,
Christmas Eve is a day of abstinence from meat so
a celebratory banquet often features il
capitone, a dish made with fried eels, and i
cardoni, a vegetable dish comprising mainly
Jerusalem artichokes and eggs. After dinner,
Italians head off for midnight mass.
Lunch, il pranzo, on Christmas Day is the most
important of all the Christmas feasts and is a
lengthy affair. There is often
crostini, with liver patè or the classic
tortellini in chicken stock (brodo). There is
also lo zampone and il cotechino,to be eaten
with mash potato and lentils. is a sausage made
from pigs intestines containing a similar
filling.
tortellini
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ITALIAN CHRISTMAS CAKES AND THEIR ORIGIN
PANETTONE A high round cake, with and pieces
of candied fruit. PANDORO a high cone-like cake,
whose base is a star . It comes from Verona and
gets its name (pandorogolden bread) from the
vivid yellow color. Others think that was named
so because in Venice in the houses of the rich
people it was decorated with leaves of real gold
TORRONE A long and low, brick - like sweet
almonds imbedded in sugar mass.There are more
variants, hard or soft ones covered with
chocolate or very thin wafer other type is
haselnuts imbedded in chocolate. The legend says
that is was made the first time by the
confectioners of Cremona as a wedding present for
Bianca Maria Visconti and Francesco Sforza
(1441). The name comes from the tower of the city
called Torrazzo. PANFORTE A large, low cake,
very spicy ( thats why it is called forte
strong ). Was made the first time in the
monasteries of Siena in the 12th century .
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RECIPE OF THE CROCCANTE
Ingredients 500 (gr) almonds 500 (gr) sugar
croccante
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THE MOST FAMOUS ITALIAN CHRISTMAS CAKE
The origins and the real birth of the Panettone,
the sweet symbol of Christmas goes back to
olden times and becomes richer and richer as time
goes by. One of the oldest stories is a real and
proper love story that gives the date of birth
of this cake as the 15th Century at the court of
the Duke Ludovico Maria Sforza, known in
history as Ludovico il Moro when Eghetti degli
Antellari, Milanese Cavalier, fell in love with
Andalgisa, the daughter of Mastro Toni, baker in
Porta Vercellina. The bold young man was
burning with such a passion that he pretended to
be a bakers apprentice to get into the bakery of
his loved ones father to conquer her heart.




It was really because of his passion that he
invented this sweet bread made of flour, yeast,
butter, eggs and sugar to be then filled with
raisins,candied citron and orange peels.This cake
met with such success that Ughetto conquered the
heart of not only his beloved but the whole
family as well and they got married.
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LEGEND OF THE PANETTONE
A legend narrates that to the Christmas eve, in
the court of the Ludovico Duke the Moro, Mr.from
Milan, he was held a big lunch . For that
occasion the head from kitchen had predisposed a
particular sweet, worthy of close with happened
the pompous banquet. But the sweet had burnt
during the cooking and the panic gathered the
whole kitchen. For make up for to the lack, a
servant from kitchen, told Toni, proposed a sweet
that he had prepared for oneself, using of the
ingredients that he had found to disposition
between the leftovers of the preceding
preparation. The head cooks, not having other
from choose, he decided to risk the all for all,
serving the only sweet that had to disposition.
A sweet bread unusual he had presented to the
guests of the Duke, perfumed of candied fruit and
butter, with a dome well burnished, he had
greeted from roaring applauswes and, in an
instant, it went to stealthe name of his creator
and from that moment everybody eats and
celebrates with pan de Toni (bread of Toni),
that is the Panettone.
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RECIPE OF PANETTONE
INGREDIENTS White flour 320 gr. Raisins 100
gr. Butter 60 gr Castor sugar 75 gr. Candied
citron and orange peeis 60 gr. Yeast 21 gr. Honey
21 gr. Eggs 1 whole one and 4 yolks Grand
Marnier, orange essence, salt butter and flour as
requireed
Preparation Prepare the mixture with 80gr. of
flour, 18 gr. of yeast in 30 gr of water and a
pinch of salt. Let it rise covered in a warm
place (8 about 25 to 28) for an hour and a
half. In the meantime , soak the candied peels
and the raisins in half a glass of Grand
Marnier. When it has risen, put the mixture into
a mixer and add the melted butter, the remaining
flour, a little at a time, the egg, the yolks and
when the dough looks shiny, the sugar dissolved
in a little hot water, the honey and a few drops
of orange essence. Mix for a further 5 m. and add
the remaining yeast. The dough has to be elastic
and sticky ( if it is too firm, add a little
warm water). Lastly add the raisins and the
candied peels without any liquid. Grease a 10 cm.
higt mould with butter and flour and add the
mixture (up to half way) and let it rise until
the dough goes over the edge. Bake in an oven at
250 for 10 minutes then lower the temperature to
165, cover the Panettone with foil and bake for a
further 50 minutes.
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A CHRISTMAS SONG

• ASTRO DEL CIEL
• (Star of the sky - same tune as Silent Night)
• Astro del ciel, Pargol divin, mite Agnello
  Redentor!
• Tu che i Vati da lungi sognar, tu che angeliche
  voci luziar,
• luce dona alle genti, pace infondi nei cuor!
• luce dona alle genti, pace infondi nei cuor!
• Astro del ciel, Pargol divin, mite Agnello
  Redentor!
• Tu di stirpe regale decor,
• Tu virgine, mistico fior,
• luce dona alle genti, pace infondi nei cuor
• luce dona alle genti, pace infondi nei cuor
• Astro del ciel, Pargol divin, mite Agnello
  Redendor
• Tu disceso a scontrare lerror, Tu sol nato a
  parlare damor.

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NEW YEARS EVE
On New Years Eve we have very fun parties all
over around. We dance, sing and eat a lot of
food. At midnight we celebrate the new year with
spumante(like champagne) and panettone or
pandoro. At the same time we do fireworks. Its
very funny!
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FILASTROCCHE DI CAPODANNO
NEW YEAR RHYMES
Filastrocca di Capodanno fammi gli auguri per
tutto l anno voglio un Gennaio col sole di
Aprile, un Luglio fresco, un Marzo
gentile, voglio un giorno senza sera, voglio un
mare senza bufera, voglio un pane sempre
fresco, sul cipresso il fiore del pesco, che
siano amici il gatto e il cane, che diano latte
le fontane. Se voglio troppo non darmi
niente, dammi una faccia allegra solamente.
(G.Rodari)
I botti di Capodanno fan felici tutto
lanno. Son allegri son spassosi e persino
luminosi. Sono fuochi artificiali ma talvolta
anche fatali Se li usi con la testa, fanno
sempre una gran festa! Ormai tutti lo
sanno, viva viva il Capodanno.