Epiphany: The Holiday That Bids Farewell to the Festive Season
29.12.2024

Epiphany: The Holiday That Bids Farewell to the Festive Season

Epiphany marks the end of the holiday season, but not before giving us one last glorious day at the table before the return to routine and the formal start of the new year. What do Italians eat during Epiphany? Let’s explore the traditions of January 6th, along with a bonus recipe!

Epiphany and Culinary Traditions
Originally a pagan celebration, Epiphany evolved into the Christian day of homage to the Magi, coinciding with the arrival of “La Befana,” the mythical witch who brings gifts. For many ancient civilizations, this holiday symbolized the start of the new year. The Romans, for instance, believed that between late December and January 6th, the goddess Diana flew over cultivated fields to ensure fertility, bringing fruits or ancient sweets as gifts for children. Clearly, food has always played a central role in the festivities of this holiday.

So, what’s on the menu on January 6th across Italy today? Many regions still prepare traditional recipes tied to this occasion. Desserts are a must-have, such as the fugassa from Piedmont or the pastiera from Naples. And what about pasta? Fresh pasta is undoubtedly the star—whether filled or accompanied by rich sauces, perfect for closing out the festive season. Top picks include ricotta and spinach rolls, cappelletti in broth, cannelloni, and, of course, the queen of all dishes: lasagna.

La Befana’s Lasagna
The history of lasagna dates back to ancient times, as far back as the first century AD during the Etruscan-Roman period. The earliest form was known as lagana, thin sheets of dough made from wheat flour, baked or cooked over a fire. Today, lasagna has been codified into a staple dish of Italian cuisine, with each region adding its unique touch to the ingredients and preparation while maintaining its status as a beloved global icon.

How do you make your lasagna? Here’s a special take on the dish, inspired by a version traditionally prepared in Genoa: gianca lasagna. As the name suggests, “gianca,” meaning white in the Genoese dialect, refers to a pale-colored pasta made without eggs. After the heavy meals of the holiday season, this lighter recipe features a dough made with just flour and water. The result is a snowy white pasta reminiscent of the winter landscape historically common in Genoa during this time of year.

For those who prefer, there’s an allowance to add one egg for every 300 grams of flour if needed. The flour can be type 00 or a mix of 00 and semolina. The amount of water required varies based on the type of flour used. Once the dough is prepared, it should rest, covered, for at least 30 minutes. The thin sheets, known as mandìlli de sæa (silk handkerchiefs), are challenging to roll out and are traditionally done by hand—an art mastered only by experienced homemakers (others may opt for a pasta machine). The sheets are cut into regular squares, boiled in salted water, and served according to tradition.

In Liguria, Epiphany lasagna is typically cooked directly in broth and served to guests without additional embellishments. Only in more recent times have richer toppings like pesto and béchamel been introduced, alongside oven-baked versions of the dish.

Long live Epiphany!