Calabrians love their folklore and traditions, especially around the religious holidays!
The 13 dishes of of Christmas Eve (representing Jesus and the 12 apostles) is the perfect example of this. Every item, from the bread that accompanies the meal to the chestnuts enjoyed after it, counts towards the number 13. Any more or less is brutta figure … to mention bad luck!
Join chef Luciano Schipano for this special holiday event, where he recreates the menu della vigilia he and his family enjoyed growing up in rural Calabria.
Zeppole – deep-fried savoury pastry
Spaghetti alle vongole – pasta with clams, white wine, tomato & herb
Baccalà cu olive nere – traditional cod fish, lightly battered, sautéed with white wine and black olives
Frittura di calamari – fried squid
Cozze alla marinara – mussels sauteed in white wine, oregano and black pepper
Calamari ripieni – stuffed squid
Fresh cut fennel
Pignolata (or “struffoli”) – honey-dipped traditional dough pastry
Turdilli (or “muriniedi”) – traditional confectionary made with eggs, flour, vermouth & honey