The Food: Christmas Day

Christmas in the Italian family is probably the most joyous holiday.  There are two high holy days in the Roman Catholic church, Christmas (the birth of Jesus) and Easter (the rising of Jesus after he had been crucified to death).  The Pope, as you may not know, must give at least 2 masses per year from St. Paul's Basilica in the Vatican in Rome, and yes, that is Christmas and Easter.

Christmas in the Italian family may not seem all that different today, but years ago (and in instances today) has a completely different feel.  Even in Italy itself, it is much different in the way that children write hand-written letter to their parents about how much they love them.  Here in the United States, while it may seem very commercial (we are a capitalistic society, granted), some are able to keep their feet planted firmly where they belong, in the home hosting, cooking, and at the center of where they should, family.  If not there, church, (and hopefully not for the first time that season).  

Christmas Gifts   
One important key I can remember.  If you can't make it to give the gifts you do buy in person, don't just leave them there for the person, it is an insult, you actualy have to give the gift or present in person, otherwise wait for the time to give it to them in person if they are not there, but just to leave presents without personal presence of giving them, is considered disrespectful.

Coal in the Stocking
This is actually taken from the story of La Befana, the story of a good Italian Christmas Witch who visits children on the eve of the Epiphany and leaves presents for good children, but coal for the bad ones.  The 'coal' today is actually rock candy made from pure sugar, and usually black (licorice) and looks remarkably like real coal.

So Christmas at my aunt's house (after my grandparents in Newark were gone, that was family headquarters), went a little something like this (remember, the bulk of the seafood was served the night before on Christmas Eve, so some of the seafood, even if leftovers can be served):

Antipasta Freddi (Cold Appetizers)
Assorted Italian Cheeses
Assorted Olives
Assorted Sliced Vegetables
Shrimp Cocktail
Seafood Cocktail Salad

Antipasta Caldi (Hot Appetizers)
Stuffed Artichokes
Stuffed Mushrooms
Stuffed Peppers

Primi Piatti (First Course)
Manicotti or Stuffed Shells or Baked Ziti or Lasagna, maybe even Ravioli
Always served with Meatballs, Sausage, Braciole

Secondi Piatti (Second or Main Course)
Ham, stuffed artichokes, yams, potatoes, other Italian vegetables, perhaps mashed potatoes even, and of course an Italian salad.

Dolce (Desserts)
Pastries from Calandra's, or Ferrara's, or whoever else arguabley "has the best"
Roasted Nuts, chestnuts, and homemade pies like apple pie, perhaps some pumpkin still (or both), homemade Italian cookies

Beverages & Drinks
Brookdale Soda: Any variety, I am not even sure if they still make this anymore, as it was a regional soda that came in such favorites as black cherry, grape and orange.  And of course, for the "adults" lemon lime, ginger ale and club soda for "highballs" or cocktails as we call them today.  These bottles had a deposit, and you had to pry off the top cap, reseal with plastic tabs or corks to keep from going flat, they were delivered weekly like the milk in those days. 
Rose and/or Red Wine by the Jug (I never recall seeing white wine, though I am sure the had it on hand), nothing fancy, whatever was cheapest, the wine would never take presidence over the food for any reason!  Of course, there was also a small amount of homemade wine on hand.
Dessert Drinks: Demi Tasse (or espresso) and American Coffee
Italian Cordials & Liquers: Sambuca, Anisette, Blackberry Brandy, Amaretto, Fangelico

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