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countrymadefoods · 6 years ago

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A Big Fat (Southern) Italian Wedding

“Your wedding day is for sure one of the most important days of a person's entire life. And getting married in Italy, be it in a fairytale hamlet up on the hills or on a stunning beach, is just the cherry on the cake. Yet, nothing can compare to how big, long (and usually expensive) the experience is of getting married in Southern Italy, as long as one sticks to local traditions.

Be it related to a deeper religious faith and sense of community, and of course historical cultural reasons (also involving a certain need for ostentation in order to demonstrate the family’s wealth or (and) to a boundless wish of celebrating and sharing joy and food) weddings in the southern regions of the country often express a uniquely bountiful nature.”

”So, what makes a Southern wedding so special even for average people? Many things, we’d say.

First of all, the boundaries in time tend to be elongated. Celebrations often start several months before the wedding, when the couple exchanges the “marriage promise” (promessa). Basically a mandatory bureaucratic procedure where they officially express to a local authority their will to get married within 6 months, this first step in building a family is usually marked by an intimate family celebration, with a festive toast.

Yet, in Southern Italy this day often becomes an anticipation of the actual wedding, involving a huge number of guests, presents and a proper feast. Once the big day gets closer, celebrations can take place in different places, times and settings. Especially in these days, when bride and groom often moved to another city (or even country)...it can all start with an informal dinner or a proper party open to friends and family on the day before, and eventually go on even on the day after the wedding with a further occasion to share food and wine.”

“Usually, guests arrive to the reception – be it a private house, an elegant restaurant or a beautiful masseria, a farm turned into a refined location...to wait for the newlywed couple to get back from the official photoshoot, by then a rich buffet is served...After this savoury food frenzie, the proper meal is only about to start with the average courses served at the table.

Cutting the cake doesn’t necessarily marks the end of eating: an abundance of fresh fruit, chocolate, other sweets or ice cream can match the official cake, probably introducing the after party with music, dancing and more drinks. And the traditional confetti (almonds or other nuts covered with a snow white sugar icing) wrapped up in a voile sachet and offered as a souvenir and goodwill sign, are often replaced by the confettata, one or several trays with different kinds of confetti to be eaten at the moment or taken home. Moreover, in Sicily the local tradition also demands the guantiera, an additional tray full of delicious marzipan cakes.”

“The groom’s mother has the task and privilege to officially consign the bouquet to the future daughter-in-law, and she usually gives her a jewel belonging to her or to the family as a sign of acceptance. She also enters the church – or hall – with her son, while the bride is taken to the altar by her father, of course. Another role unique to Southern (religious) weddings is the “compare d’anello” (godfather's): a man, usually a wise or influential one, who after the exchange of the wedding bands, gives the bride another ring which is also blessed by the priest to seal his protection role over the couple.Also, while the bride tosses the bouquet and sometimes the garter, to be caught by the unmarried girls attending the wedding, in some Southern regions the groom has to undertake another ritual: the cutting of the tie.”

(via A Big Fat (Southern) Italian Wedding | ITALY Magazine)

Italian Wedding Traditions, Yesterday and Today

“Italians love their traditions and a wedding is one event in which Italian customs are still very much alive. Although these traditions differ from one region to another, many couples follow these today, both in Italy and in the US.

In Sicily, there were two ceremonies, a civil followed by a religious, and the religious was considered to be the more significant. In fact, the groom would not consider himself to be married until after the religious ceremony and the date of that ceremony was considered to be the wedding date. Many times the bride would arrive at the church on horseback, with the ceremony frequently occurring at night, and the way being lit with torches.”

“In America today, many Italian-Americans like to incorporate some of their ancestors' traditions into their own wedding reception, and several of these are very popular. It is usually the duty of the best man to toast the newly married couple with a glass of wine.

Almost all Italian-American newlyweds today celebrate the custom of giving their guests a small gift known as a confetti bomboniera. This tradition dates back to oman times, and the bomboniera consists of five or seven (always an odd number for luck) sugar-coated almonds wrapped in tulle or netting with ribbons. This symbolizes family life, as well as health, happiness, prosperity, fertility, and a long life together.”

”Of course food is of utmost importance, and the dessert table is very common today ,originating from the "Venetian hour," which is actually a Sicilian tradition of having an array of pastries, fruits, cakes in great quantities.”

(via Italian Wedding Traditions, Yesterday and Today | La Gazzetta Italiana)

4 REASONS WHY ABRUZZO IS A REGION TO LOVE

“In 2018, Montepulciano d’Abruzzo celebrated half a century of DOC recognition. The beloved style of red from the center of Italy has long solidified its status as one of the country’s enduring viticultural touchstones. For good reason: Winemaking here traces its roots back to ancient times — a local tradition dating back to the Roman Empire.”

“I love that Abruzzo is an underdog,” says Joe Campanale, winemaker, sommelier, and owner of Fausto, a celebrated Italian restaurant in Brooklyn. “When you try one of the wines … you easily realize that it’s possible to create distinctive and terroir-driven wines here.”

“I’m mostly looking at a flavor profile of dark red fruits, black pepper, and a bit of earthiness,” observes Catherine Morel, lead sommelier at 71Above in Los Angeles. “They pair well with pasta and red sauce — spaghetti alla chitarra is a regional dish — lamb, and pizza. So what’s not to love about that!?” She’s equally as enthusiastic pairing Trebbiano d’Abruzzo with simple pasta dishes — gnocchi with a light cheese.”

(via 4 REASONS WHY ABRUZZO IS A REGION TO LOVE | Vinepair)

ITALIAN WEDDING SOUP

“This soup combining tiny meatballs, and greens in a flavorful broth is apparently very popular at Italian weddings in the United States, although I had never heard of it all the years I had lived in Italy. In Canada at Italian weddings, a light soup of broth with tiny pasta, or Pastina in Brodo is served as a first course before the pasta and meat courses...While researching its origins, and to find out exactly why it is called “wedding” soup, I found that actually the soup was given this name because it was felt that the meat and greens which are main ingredients, go well together (marry well), or in Italian si sposono bene.”

(via ITALIAN WEDDING SOUP | Italian Food Forever blog)

Minestra Maritata - Wedding Soup

“While wedding soup is known to Italian-Americans, it might not have the connotation they think it has. Contrary to popular thought, it's not served at weddings. Rather, it's called "maritata" - married, because the ingredients "marry" well together to create a harmonious dish! It's a Neapolitan tradition, and an old one, at that. It dates back a few centuries, to one-pot meals that were filling and the only meal of the day for most households. It combines broth with a type of meat (most commonly sausage pieces or tiny meatballs) and greens, thus making it a hearty and nutritious soup.”

(via Minestra Maritata - Wedding Soup | Summer In Italy blog)

Spaghetti Alla Chitarra

“This pasta is made with a chitarra ("guitar"), and until recently, it was difficult to find the special pasta-cutting tool outside the region of Abruzzo, Italy. The design is simple: a rectangular wooden frame strung with metal wires that cut sheets of pasta into strands. The resulting shape of these noodles -- square, rather than round -- gives them textural appeal and makes them an ideal pasta partner for a hearty meat sauce...Chitarra typically is served with an Abruzzese-style ragu: a sauce flavored with pieces of meat that are used as flavoring, then removed (as opposed to a ground meat sauce).”

(via Spaghetti Alla Chitarra | The Washington Post)

Pizza Dolce, The Most Delicious and Moist Layered Sponge Cake Ever

“Layered sponge cake recipe known as Pizza Dolce from the region of Abruzzo. Originating back to 1923, this layered sponge cake has evolved over time to become one of the most sought after organic sponge cake desserts in Italy. This layered sponge cake is a sweet mix of sponge layered with almonds, vanilla and chocolate custard topped with coffee icing and super moist thanks to the mix of liquors on every layer...”

(via Pizza Dolce, The Most Delicious and Moist Layered Sponge Cake Ever | Huffpost)

Pizzelle: The Best Italian Wedding Cookies

“In the southern region of Abruzzo it is traditional to make pizzelle for weddings. There are actually many different names for this thin waffle cookie cooked in a hot iron press: ferratelle, cancelle, nuvole, nevole, neole. Whatever the name, they are generally flavored with lemon zest or sometimes anice. According to tradition when making these cookies with the iron press over an open flame, the chef recited the “Our Father” as one side of the cookie was heated. Then the press would be flipped and he or she would recite the “Hail Mary” in order to finish the process.”

“The exact origins of this cookie are unknown, however pizzelle began being made in the 18th century. At the time, the iron used to cook them was embossed with the family coat of arms or the bride and groom’s initials...For a more modern interpretation of this Abruzzese tradition, pizzelle can be served at a wedding shower or any other pre-wedding occasion or at the dessert buffet. In fact, today in Abruzzo these cookies are made for all types of occasions and holidays.”

(via Pizzelle: The Best Italian Wedding Cookies | Made In Italy blog)

Italian Wedding Cookies Recipe

“Easy and quick, this is the best Italian wedding cookies recipe ever. Loaded with walnuts and hazelnuts and coated in fluffy powder sugar like a snowball, these Italian cookies are sure to steal everybody’s heart!”

(via Italian Wedding Cookies Recipe | Ciao Florentina blog)

Engagement Ring Cookies Are an Instagram Food Trend We Can Really Get Behind

“If you didn't get an engagement ring cookie, are you even really engaged?“

“Instagram-driven trends to inspire this year’s brides- and grooms-to-be come with the territory, of course. Step aside, doughnut walls and naked cakes. Blinged-out cookies decorated to look like ring-sporting hands are in.”

“And not all hand cookies need to be about getting married, either.”

“Making quite the show of hands, they're a delightful way to celebrate really any occasion.”

(via Engagement Ring Cookies Are an Instagram Food Trend We Can Really Get Behind | Food & Wine)

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