The renaissance European aristocracy favored it, explorers Lewis and Clark used the beads for trading with the Native Americans and Victorians proudly displayed it. Venetian glass has captured our eye for centuries, and today artisans continue a time-honored tradition to produce some of the world’s most beautiful glass.
The marshy lagoon offers artisans the components necessary for glass making: silica, sand and soda ash. Glass making started in Venice over a thousand years ago, but with the fear of fire from the glowing hot furnaces, and air polluting smoke from these same furnaces, Venetians decreed that all glass making take place on a nearby island. Glass makers moved their furnaces and factories in 1291 to the island of Murano, just two miles north of Venice across the lagoon.
Once these glass artisans moved to Murano, this tiny town prospered and grew to nearly 30,000 residents in the 13th century. This community is similar to Venice, as it is comprised of several small islands, connected by canals and bridges, but on a much smaller scale. Today, Murano is home to only a few thousand permanent residents.
GET AWAY FROM CROWDS
Frankly, it is sometimes a relief to get away from the crowds and busy sidewalks in Venice and take the time to enjoy a slower pace in Murano. There are many glass factories still operating in Murano and most have complimentary demonstrations and tours available. Of course, they also have elegant showrooms with one-of-a-kind glass sculptures, chandeliers, goblets and even glass beads. Prices at the glass factories can seem steep, but each piece is authenticated, insured and shipping is available.
During a demonstration, most factories will show you how an artisan takes a molten glob of glass, orange with heat, and blows through a tube and spins the tube, creating a one-of-a-kind creation. Minerals and precious metals are added to the glass to create colors, just as they would have been 500 years ago. The color blends, and mineral recipes are a highly regarded secrets.
VISIT IS A ‘MUST’
A visit to a glass factory is a must, but when it comes to buying glass, there are also many smaller shops lining Murano’s main canal near the Vaparetto (water bus) stop. Compare prices, as you may find even better bargains in one of the many shops in Venice. The smaller shops don’t usually offer shipping, but they are happy to pack purchases in bubble wrap and tissue to pack in your luggage.
To learn about the history of glass making, visit the Museo Vetrario in the restored Palazzo Giustinian. This museum has exhibits of rare 500-year-old glass and glass/enamel pieces, as well as contemporary sculptures and examples of the entire glass making process. They are open 10 a.m. – 4 p.m. daily (closed Wednesday).
Following a morning glass factory tour, enjoy a leisurely lunch at one of the many eateries located along Murano’s main canal. Al Vetrai Da Adino, located at address number 29, is a personal favorite. Owner Adino and his wife Christina cook up some local favorites including the freshest fish, pastas and vegetables.
Start your meal with a typical Venetian “spritz” which is a refreshing aperitif made with Campari and sparking Prosecco. (If you enter the island via the Vaparetto, simply walk across the first bridge, then continue north about 200 feet and you’ll see the restaurant on your right. A large rooster logo adorns the front window.) Adino doesn’t speak much English, but his hospitality and great food will win you over. Be sure to tell them “Kristi sent me!” and you might be treated to an after-meal glass of Fragolino, a homemade wine that’s simply delicious! For advance lunch reservations, call 041-739-293.
TAKE THE VAPARETTO
How to reach Murano: Take the public water bus or Vaparetto – #41/42– which takes about 30 minutes (from the train station, or Piazzale Roma ) or take boat # 52 from San Zaccaria which is near Saint Mark’s Square.
In 2007, Vaparetto tickets were available for one trip at 3 Euro, or 12 Euro for a 24 hour multi-trip ticket. The glass factories also have representatives in San Marco Square who sometimes provide a free or discounted fare water taxi in exchange for taking a specific factory tour. Some hotels can also arrange for a boat to pick you up at the hotel and take you directly to one of the factories.
Once in Murano, you may want to continue on to the island of Torcello (whose cathedral was founded in 639) or Burano (distinct for its multi-colored homes and famous for the lace-making crafts). Take Vaparetto #13 from the dock located adjacent Murano’s lighthouse. (This requires walking across the canal and around Murano in order to get to the other Vaparetto stop).
Frankly, after a busy morning and a big lunch in Murano, one might prefer a lazy boat ride back to Venice, a good cup of coffee and or perhaps an afternoon nap. It’s all a part of the Venetian experience.
Kristi’s favorite glass factory offering a one-of-a-kind demonstration and truly unique, contemporary glass art is called Schiavon. Their factory also produces stemware, chandeliers and traditional Murano glass, although the unique pieces by Mr. Massimiliano Schiavon are worth a visit. This glass factory has been in the Schiavon family for three generations.
Vetreria Artistica Di Schiavon No. 7 – just a few shops north of the Vaparetto stop on the first canal. Phone: 011-39-041 739 396 http://www.massimilianoschiavon.com E-mail: info@massimilianoschiavon.com
Kristi Nelson Cohen is the owner of Bella Italia Trips, a small U.S. company offering guided trips to Italy. To reach Kristi or for more information, log onto www.bellaitaliatrips.com.
By Erla Zwingle Photos courtesy the Italian Government Tourist Board NA
Say “Etruscan” to most people and they almost certainly know at least something about them: weird language, fabulous frescoed tombs, spectacular gold jewelry (lovers of trivia may also know that they called themselves “Rasna,” which may have meant “citizen,” that they gave the Romans the arch, and that their language had no “O”). This glamorous civilization began to be known about 968 B.C. and was a formidable economic and cultural power until its eventual decline and virtual disappearance in the 1st century B.C. — almost a millennium of indelible influence not only on the Romans, but on the many other Italic peoples who flourished on the Italian peninsula in the seven centuries before Christ. But recent excavations are revealing some surprising new facets of Etruscan life.
Below Massa Marittima, the hills that undulate toward the sea are brick-red from the copper enriching the well-named Colli Metallifere. On the forested slopes rising from the bright waters of the Lago dell’Accesa, archaeologist Stefano Giuntoli and his team have been working in an area of several dozen ettari (hectares), digging up the remains of clusters of small houses. These were the homes of Etruscans who, from the 9th to the 6th centuries B.C., managed the extraction and manufacturing of metals from the nearby mines of Serrabottini and Fenice Capanne.
HOUSES HARD TO FIND “Houses are hard to find,” Giuntoli explained one sunny June morning; the air was already clinking with the music of many trowels in the stony soil. “The idea of the city was born by the Etruscans,” he said. “And the wealth of this city was due to extraction of metal.” Not only copper, but iron, lead and silver. The city of Vetulonia “had an explosion of wealth because of its bronze,” he said. “Traders came here from all over the Mediterranean. “
“This is the oldest and most extensive site we have,” he continued. “When the idea of a city began in the 6th century, walls come in. Long, communal retaining walls come in Etruria with the idea of democracy, not aristocracy. So here in Accesa it’s very strange to see only houses. Each area contained about 10 houses, which they put wherever they wanted, and its own cemetery. So it is a city, but an anomalous form of a city. A city of the 6th century had a wall, an acropolis, a temple, and streets. Here, no. It’s a strange thing for the period.”
Giuntoli’s team has opened five areas, and the entire site, open to the public as a Parco Tematico della Civilta’ Etrusca, can easily be visited in a morning. There are also some modest tombs dug in the earth, lined with stones, which have yielded treasures. “We’ve found many beautiful objects here,” Giuntoli said. “An iron axe, and a lance, and a strange bronze tool. And a small sort of decorated spatula.” One of the most striking is a 7th century woman’s bronze belt buckle made of two winged horses and sphinxes — common Middle Eastern motifs. Better yet, he shows me a piece of bucchero, a ceramic made only by the Etruscans and people of Asia Minor– dusty, but still distinctively black, and with the dull sheen that made it appear to be metal. It is part of a bowl that held food 2,500 years ago. “We also found a flint arrowhead from Neolithic times,” Giuntoli added, “put under the central post of the house to avert evil, part of the foundation ritual. Like laying the cornerstone. And we had never found tiny votive vessels in a house before — we usually find them in a temple. But we found some in that small room, to venerate the ancestors.”
Chiusi – Museo Nazionale Etrusco Photo Courtesy Agenzia turismo Chianciano Terme – Valdichiana
CIRCULAR CAPANNA In Area B, some houses larger than the usual one-room structures indicate how Etruscan society was changing. “Here the houses have walls of stone and tile roofs,” Giuntoli said. “For us, tiles are normal, but in antiquity the circular capanna (a kind of thatched hut) was normal, with a straw roof. In the second half of the 7th century in Etruria you see a rectangular house with many rooms and a roof of tiles. It must have been extremely important for the development of society, because one family could make a capanna, but a house with stones and tiles needs specialized workers who know how to make and to place them.” These workers, along with traders and scholars, also mingled the Etruscan culture with others. “We have a Greek man who worked here and made his fortune, so he was rebaptized with an Etruscan first name: ARNTHE PRAXIAS. And in the 5th century there was another person who had a Celtic last name, AVLE KATACINA.”
From the 5th century, the Etruscans began to struggle, then slowly decline, in the face of the growing power of the Samnites, Romans, Umbrians and Celts, the very people they once had taught. Accesa was abandoned in the 6th century, and commercial routes shifted to the Ionian coast. But in this unsettled period, the Etruscans continued to work, trade, and even fight. This is now visible on a hill outside Montalcino, where Dr. Luigi Donati has been bringing an Etruscan fortress to light.
“In November of 1990 I was walking along a trail from Montalcino to Sant’ Antimo,” Donati recalled, “and I saw on the map the name Poggio Civitella. It’s a name that evokes something, some place that was inhabited in the past. In these woods I saw this hillock, and you realized it wasn’t natural. Rummaging in the chestnut leaves, I found an Etruscan tile from the 6th century BC. So then I understood the name.”
ABANDONED VILLAGE In the crunchy dry undergrowth, he showed me the remains of houses on the gently sloping sides of the hill; like Accesa, the village was abandoned in the 6th century. “There was a general crisis in the countryside then,” Donati explained. “It was like Italy in the 1960s–the people left the countryside for the city.” But in the second half of the 4th century BC, the Etruscans returned.
“Why was this fort born?” Donati asked. “It was a period of danger for the Etruscans. The Celts and Gauls came from the north, and the Etruscans felt the need to secure their territory, so this was a fort of the confine (border). There were many in the territory of Chiusi. This is our first chance to see an Etruscan fort in detail.”
What is surprising about this fort, among other things, is that it is circular. The builders exploited the previous village’s terraces to gain height, and constructed two walls, four meters apart and 150 meters around. The walls were at least six meters high. Most striking is the realization that they built it in a tremendous hurry to face some imminent danger. “The sandstone was quarried right here; we see the pick marks,” he said. “There were lines of men who passed stones hand to hand, and just put them down as they arrived. You can see it was built without care — they even put bigger stones on stop of smaller ones.”
From this vantage, the embattled Etruscans controlled all of Tuscany. On a clear day you can even see as far as Elba. But their days were ending. According to their sacred texts, the Rasna would live for ten centuries, and so it was. But now they are coming back to us. “Yes, it’s full of spirits,” Stefano Giuntoli admitted, smiling, in the woods at Accesa. “But we’re in amicizia (friendship).”
Rising exchange rates don’t have to put you in the red when traveling in Italy. With record high Euro exchange rates, travelers can stretch their dollar when dining by trying some new dining options.
Eating is a pure pleasure for Italians and visiting guests. Italians take their meals very seriously and a full 3-5 course dinner in a fancy ristaurante can eat into a travel budget quickly. In order to stretch a budget, try these simple tips.
Breakfast is often included in a hotel’s room package. If it is not, follow the locals to a neighborhood bar for your morning coffee and pastry. A bar in Italy is not a place to consume alcohol and dance the night away. They are fancy little candy box establishments, found on nearly every corner. Italian bars are the place where patrons socialize over their morning coffee (sometimes several times each morning), return for a light lunch, and arrive again in the evening for an apertivo or cocktail before dinner.
Bars in busier cities, especially those in tourist areas, traditionally charge one price to stand at the counter (al banco) or a higher price to sit at one of their café-style tables (al tavolo). If you want to sit and enjoy the view, then the price is usually worth it. A coffee that might cost 1.50 Euro at the counter could cost twice as much to sit at a table. During the late morning/afternoon and evening hours, service at a table traditionally includes some salty snacks like potato chips or nuts, even olives, with your beverage.
If you choose to stand at the counter, patrons traditionally pay the cashier, and then present their receipt to the barista who will complete the coffee order.
Most bars have a tasty selection of pizza and panini.
ITALIAN COFFEE Italians consume a variety of coffee drinks throughout the day. Most will start the day with a cappuccino which is a shot of espresso served in a large cup with steamed milk and topped with frothy milk foam. Most Italians will not drink cappuccino after mid morning but switch to other coffee drinks. Of course, they’re happy to accommodate tourist requests for cappuccino at any time of the day.
Later in the morning, and throughout the day and into the evening, Italians consume what they call caffe which is espresso, or a small cup of very strong coffee topped with a delicious caramel colored foam called crema. This coffee is rich and strong, and usually sweetened with sugar. Espresso is the basis for most Italian coffee drinks.
If you want a weaker version of coffee that resembles what Americans drink, order a caffe Americano which is a shot of espresso with steamed hot water in a larger cup. This is also called caffe lungo.
If you want to be more adventurous, order a caffe corretto which is espresso corrected with a shot of liquor like grappa, cognac or flavored liquor. Nothing warms your heart faster or settles a full stomach.
EATING AT BARS Besides serving fantastic coffee throughout the day, an Italian bar usually offers a selection of sandwiches called pannini. These can make an affordable option for lunch or dinner. Some bars also offer a limited selection of pre-made one dish meals, like pasta or vegetables. These establishments are referred to as tavolo caldo. A simple one-course meal with a mineral water aqua minerale or a house wine (vino della casa) is an exceptional value for the traveler.
APERTIVO AND ANTIPASTO FOR DINNER Italians traditionally dine relatively late (8-9 p.m.) for dinner. After a long day of touring, visitors might opt for a lighter, less expensive option for dinner. Many of the local bars offer light snacks to entice cocktail business. Some wine bars also offer a variety of little sandwiches, potato croquettes and grilled vegetables either complementary or for a very reasonable price.
In Venice in particular, this selection of snacks is referred to as Cichetti. Combined with a spritz (cocktail made from Campari and Prosecco) or a great glass of local wine, these light snacks can make for a satisfying dinner.
Each region of Italy offers regional food fares, typical for that area. The Cichetti in Venice may include such items as marinated sardines, Bacala which is a salt fish cod spread for bread or polenta and deep friend calamari. Antipasto offerings in Tuscany may be a selection of salamis, cheeses and olives.
In Rome, the antipasto might be crusty bread with tomato, herb and olive oil topping called Buschetta or a sampling of small slices of freshly-made pizza.
Whatever, the region, the food is delicious, fresh and attractively prepared. Even the simple selections from a bar will satisfy your hunger and your quest for a delicious yet affordable meal.
Crave chocolate? Do you salivate when someone utters those sweet syllables? Whether you call it chocolate (Spanish, Portuguese), xocolata (Catalan), chocolat (French), chocola (Dutch), Schokolade (German), Schoggi (Swiss-German), cioccolato (Italian), choklad (Swedish), sjokolade (Norwegian), czekolada (Polish), suklaa (Finnish) or okolaad (Estonian), it’s all the same: delicious!
As a woman at a Swiss chocolate factory told me, “You don’t need to know any other languages to talk about chocolate. Chocolate speaks for itself!”
FROM BEAN TO BAR The Olmecs, Mayans, and Aztecs were enjoying chocolate as a drink for centuries before Christopher Columbus bumped into the Western Hemishphere on his way to the spice-producing lands of the East. Both Columbus and Hernán Cortés are credited with bringing cacao beans (from which chocolate is made) back to Spain in the early 1500s, where the Spanish eventually figured out that the bitter beverage of Central America tasted a lot better with sugar, vanilla and spices such as cinnamon and cloves added to the brew.
Sweet, foamy, dark and thick, hot chocolate soon became a favorite drink of the Spanish nobility, and Spain monopolized the market for cacao beans for nearly a century. In the 1600s, the popularity of chocolate—still consumed only as a beverage—began to spread to other parts of Europe, including France, England, Austria and the Netherlands. By the early 1700s, chocolate-drinking establishments in London were already competing with the popular coffeehouses there.
It was the Europeans who turned a ceremonial drink of the Aztec aristocracy into the affordable chocolate products that we enjoy today: chocolate powder, chocolate candy, chocolate syrup, chocolate spread.
In 1828 a Dutchman named Coenraad van Houten developed a process for removing the natural fat (cocoa butter) from the cacao beans and turning the remaining solids into powder. By the mid-1800s, European chocolatiers had figured out how to combine sugar and cocoa butter with a paste of ground cacao beans to make bars of “eating chocolate.”
The British were also pioneers in the development of chocolate technology, but the Swiss were the leaders in the field. Cailler, the first brand of Swiss chocolates, was established in 1819. In 1875, Daniel Peter in Switzerland invented milk chocolate, soon to be marketed by Nestlé. Four years later, Rodolphe Lindt created the world’s first “melting chocolate” for use in pastry- and candy-making. And in 1913, Jules Séchaud introduced a process for manufacturing filled chocolates. By that time, the Swiss were already the largest producers of chocolate in the world.
SWEET TOOTH Today, the Swiss, Belgians, and Germans lead the world in chocolate consumption, happily eating 24 to 26 pounds of chocolate per person every year. The British, Austrians, and Norwegians are close behind, consuming 18 to 22 pounds each. And what tourist traveling in Europe can resist those triangular Toblerone and purple-packaged Milka bars, square Ritter Sports, round Mozart Kugeln, gold-wrapped Ferrero Rochers, fancy French and Belgian handmade bon-bons, chocolate Santas at Christmas, chocolate bunnies and cream-filled eggs at Easter time?
When I told a Swiss hotelier that I was surprised to learn that the Swiss eat an average of 12 kilograms (over 26 pounds) of chocolate per person annually, she looked surprised, too. “So little?” she asked incredulously. “I eat 200 grams of chocolate every day. Let’s see, that’s…”—she stopped to calculate in her head—”3 pounds each week, which is about 150 pounds a year. And I’m such a happy person!”
CHOCOLATE TOURS Several countries in Europe have fascinating museums that focus on the history and process of making chocolate, from bean to bar. And many chocolate producers—from major multinational companies to small independent artisans—offer tours of their facilities, with a chocolate tasting included. The Swiss even have a Chocolate Train that takes you on a round trip from Montreux to visit the Cailler-Nestlé chocolate factory in Broc, as well as a cheese factory in Gruyères.
For more information on European chocolate museums and factory tours, check out the following sweet links:
Two famous Swiss Christmas cookies: on the left are the Mailänderli, on the right, Spitzbuebli. Both will be devoured throughout Switzerland this season. Courtesy Swissmilk.ch/Ursula Beamish
by Sharon Hudgins
Christmas is my favorite holiday season in Europe. Advent, the period leading up to Christmas itself, begins on November 30 or on the fourth Sunday before Christmas, whichever comes first on the calendar. And in most places, the Christmas season doesn’t end until six weeks later, on January 6, known as Three Kings Day (or Epiphany).
Special foods are prepared and eaten at this time of year, some of them with roots in Europe’s pre-Christian past. During the cold, dark days leading up to the winter solstice (December 21 or 22) and Christmas (December 25), people have a natural craving for caloric cookies, cakes, and confections to tide them over until warmer, sunnier weather arrives. Yet not so long ago, Advent was a time of fasting for members of the Catholic Church, which forbade the consumption of butter, eggs, and other animal products during this holy period, in solemn preparation for the coming of the Christ Child.
Today, only a few people still deny themselves such temptations during the days leading up to Christmas. In many parts of northern Europe the annual Christmas baking binge begins as early as October, when home cooks make hundreds of cookies and dozens of cakes and puddings whose flavors are better if they “ripen” for several weeks before serving. Commercial bakers and confectioners hire extra help to produce thousands of holiday sweets for this most lucrative quarter of their business year. And colorful open-air Christmas markets in large cities and small towns sell the seasonal specialties of their own particular region.
Bakers in the British Isles start making their Christmas puddings several weeks or even months in advance of the special December day. Old-fashioned Christmas Plum Pudding—originally made with mutton, beefsteak, and fruits, including plums—has morphed in modern times into a dense, rich, dessert full of currants, raisins, and sultanas, with mixed fruit peel and candied cherries, steamed in a covered bowl and served with a brandy hard sauce made from sugar, butter, and brandy beaten together until fluffy. A sixpence coin is cooked inside the pudding, which supposedly brings good fortune to whoever finds it in his or her serving.
Also popular in Britain are a variety of fruit cakes, sometimes covered with a layer of marzipan and decorated with marzipan “fruits” and sprigs of holly—and small mince pies, their pasty cases filled with a fruity mincemeat mixture of apples, raisins, currants, sultanas, almonds, beef suet, brown sugar, and several spices. In earlier times, the oval shape of these mince pies was said to represent Christ’s crib, with the spices symbolizing the gifts from the East that the Three Kings brought to Bethlehem.
In Scotland, slices of densely textured Dundee Cake, filled with dried and candied fruits and decorated with almond halves on top, are served on “Boxing Day” (December 26). Buttery Scottish shortbread, taken with a dram of Scotch whisky, is traditional for the New Year. And in Ireland the holiday season is the time for loaves of fruit-and-nut-filled breads, as well as several kinds of round or oblong puddings made from wheat or potato doughs, sugar, spices, and dried fruits, wrapped in a cloth and boiled in a big cooking pot.
In the Scandinavian countries the Christmas season begins on St. Lucia’s Day (December 13), which is celebrated with coiled yeast buns colored with saffron. You’ll also find a number of yeast-raised Christmas breads (Julekaka, Julekage) made with plenty of butter and eggs, filled with raisins, nuts, and candied fruits, and seasoned with cardamom. Norwegian Almond Ring Cake (Kransekake) is a tower of baked almond-paste rings, the largest on the bottom and the smallest on the top, fancily decorated with white icing. Crispy molasses-spice cookies called pepparkakor are popular throughout Scandinavia, where they’re made in many holiday shapes and sometimes hung as ornaments on the branches of a special “pepparkakor tree” made of wooden dowels. And a traditional Christmas Eve dessert is rice pudding, with a whole almond hidden inside. Whoever finds the almond will be married before the next Christmas (in Sweden) or will have a series of lucky adventures throughout the coming year (in Denmark).
The Netherlands, Belgium, and northern Germany are home to crispy brown Christmas cookies known as Speculaas or Spekulatius, the dough spiked with ginger or black pepper and pressed into special wooden molds that outline the cookies’ shapes and imprint designs on them. Cookies in the form of windmills and little sailor boys are especially popular. And throughout all of Germany, the Christmas season seems to bring out the best in home bakers, whose kitchens are filled with the aromas of sugar, yeast, spices, nuts, and candied fruits combined in myriad ways to produce some of Europe’s best-known holiday treats.
German gingerbread cookies (Lebkuchen) have been famous throughout Central Europe since the Middle Ages, especially those from the city of Nürnberg. The stiff dough made of rye or wheat flour, honey, almonds, hazelnuts, finely chopped candied fruit peel, and spices—ginger, cinnamon, nutmeg, cloves, allspice, cardamom, and coriander—is pressed into wooden molds that imprint intricate designs on the cookies. Other Lebkuchen cookies are made in simple shapes—circles, hearts, squares—and decorated with white or chocolate icing. No German Christmas season would be complete without plenty of Lebkuchen to nibble on during the entire six weeks from Advent to Epiphany.
Other traditional German Christmas sweets include flat, white, anise-flavored cookies (Springerle), made with pretty designs printed on them with wooden molds; spicy, round “pepper nuts” (Pfeffernüsse) containing ginger or black pepper; six-pointed “cinnamon stars” (Zimtsterne), redolent of that spice and covered with thick white icing; marzipan confections made of sweetened almond paste, shaped and colored to resemble tiny fruits, vegetables, animals, and other figures; Stollen, an oblong fruit-nut-raisin bread covered with a thick layer of confectioners’ sugar and said to represent the Christ Child in swaddling clothes; and Striezel, a braided bread whose three strands of dough symbolize the Holy Trinity.
Holiday treats very similar to these can be found throughout Switzerland, Austria, the Czech Republic, Slovakia, Poland, and Ukraine. Many Poles and Ukrainians also begin their Christmas Eve dinner with kutia, an ancient kind of pudding made with whole wheat grains boiled with honey, figs, dates, raisins, nuts, lemon peel, and poppy seeds. And they conclude the meal with a sweet compote containing twelve kinds of dried fruits, symbolizing the Twelve Apostles. In Hungary, poppy-seed rolls and cakes are popular at this time of year, harking back to the pre-Christian era when the tiny seeds were eaten as a fertility charm on the night of the winter solstice to ensure a bountiful harvest in the coming year.
Christmas traditions are a bit different in the Latin lands. In France, especially in the south, it’s customary to have thirteen desserts for the Christmas Eve dinner that follows Midnight Mass—including fruits, nuts, dates, marzipan, nougat, and always a “Jule log cake” (Bûche de Noël), a long cylindrical cake rolled up around a buttercream filling and decorated on the outside with chocolate icing swirled to look like tree bark, with marzipan “leaves” and meringue “mushrooms” attached to the log-shaped cake. The French end the Christmas season with the celebration of Three Kings Day (January 6), when they eat a special “kings’ cake” (galette des Rois), a round, somewhat flat, golden-colored cake made of puff pastry, often enriched with an almond-paste filling, which has a single bean or a porcelain or plastic good-luck charm baked into it. Whoever finds the charm in his or her piece of cake becomes king for the day and gets to wear the gold-foil crown that was perched atop the cake when it was served.
In Italy, bakers turn out a number of yeasty Christmas breads (pane di Natale), full of butter, eggs, nuts, raisins, and dried and candied fruits. Particularly popular throughout the country is panettone from Milan, a tall, delicate, dome-shaped yeast bread studded with raisins, almonds, and candied orange peel. The northern Italians like their own Alpine fruit bread (Zelten), another yeast-raised bread chock full of dates, sultanas, candied citron, almonds, walnuts, and pine nuts, scented with cinnamon and cloves. The Italian sweet tooth finds satisfaction in all the confections traditionally eaten during the Christmas season, too, including chewy almond nougat (torrone) and marzipan; candied orange halves, candied pumpkin slices, and candied whole chestnuts; and medieval panforte from Siena, a flat, dense, highly spiced, confection-like fruit-and-nut cake containing almonds, hazelnuts, walnuts, pine nuts, honey, candied fruit peel, cinnamon, cloves, white pepper, and coriander seeds. And on Three Kings Day the Italians eat puff pastries filled with apricot preserves, as well as a type of sweet focaccia (flat bread) with a single black bean baked inside for the lucky eater who finds it and gets to be “king for the day.”
The Christmas season in Spain is a time for consuming large quantities of the confections for which the country is famous: marzipan from Toledo, often formed in fanciful shapes and sometimes decorated with white icing and colorful candied fruits; almond nougat (turrón), the hard variety from Alicante and the soft version from Jijona, as well as numerous other types of turrón containing hazelnuts, pine nuts, coconut, and chocolate; candied chestnuts; sugar-coated almonds; candied fruits and dried dates; the rich chocolates for which Spain is gaining an international reputation; and “fig bread” (pan de higos), a thick, chewy confection of dried figs, hazelnuts, almonds, and sesame seeds, flavored with grated orange peel and anise liquor.
The special meal on Christmas Eve in Spain often concludes with a sweet soup made of ground almonds, walnuts, or chestnuts, sprinkled with cinnamon. But for children the main event of the holiday season is Three Kings Day, when they receive gifts from the Magi who carried presents to the baby Jesus. As in other Latin countries, the traditional sweet is Three Kings Cake (Roscón de Reyes), a ring-shaped cake studded with raisins, nuts, and candied fruit, and with a coin, a bean, or a small toy baked into it—the lucky charm for the finder, who then gets to wear a king’s paper crown for the rest of the day.
The holiday season in Greece is also a time for indulging in sweets: pencil-thin bread-dough fritters fried in olive oil and drizzled with honey; coiled flaky baklava filled with ground almonds and roasted chick peas; spice cookies made with cinnamon, cloves, and olive oil, then soaked in a sweet syrup; delicate ground-almond cookies (kourabiedes) covered with a thick coating of confectioners’ sugar and with a whole clove baked inside to symbolize the spices that the Three Kings brought to the Christ Child.
Many kinds of special Christmas breads (Christópsomo) are baked in Greece during this season, too. Depending on each family’s own traditions, the Christmas bread might contain walnuts, almonds, raisins, dried figs, lemon or orange zest, cinnamon, cloves, coriander seeds, black pepper, and aniseeds. The shapes of these breads vary according to family preferences, too, as do the decorations on top, which range from symbolic shapes made of dough to sugar glazes and garnishes of chopped candied fruits. After the midnight church service on Christmas Eve, the family and guests gather around the table to share the Christmas bread. The first piece is set aside for Christ, and the rest is distributed among the diners, one of whom will find a coin baked into the bread, bringing that person the blessing of good luck. And on New Year’s Eve, the Greeks share another special bread called Vasilópita (St. Basil’s Bread), a yeast bread flavored with aniseeds or mahlepi seeds, honey, olive oil, and grated orange zest, sprinkled on top with sesame seeds and often decorated with the number of the new year made out of dough. The head of the household breaks the bread at the last stroke of midnight, giving a piece to each person at the table—and whoever finds the coin baked inside will have good fortune throughout the year.
European Traveler 