Epiphany, the celebration which brings the Christmas period to a close, is characterised by a rich culinary tradition which is deeply rooted in various regions from the North to the South of Italy. Let’s discover a few typical dishes of this celebration.
Befanini. Also known as “befanotti”, these Tuscan biscuits were first made in Viareggio but have spread all over the region. Their very crumbly shortcrust pastry is flavoured with grated orange and lemon peel. According to tradition, they were given to relatives as a sign of good fortune.
Fugassa d’la Befana. The name, which sounds like “focaccia”, clearly shows the origin of this dish in Piedmont, particularly popular around Cuneo. It is a sweet dish, whose shape is vaguely reminiscent of a daisy, made with brioche enriched with candied fruit.
Pastiera. Pastiera, usually associated with traditional Campania Easter festivities, is also made for Epiphany. In fact, according to people from Campania you eat the “first pastiera of the year” on 6th January, underlining the importance of the first major religious celebration of the year.
Anicini. Liguria, Sardinia and Piedmont argue over who first came up with these little biscuits made all throughout the Christmas period. Wherever they came from, they get their name from aniseed, the ingredient which gives these biscuits an unmistakable aroma.
