Festa
Recipes and Recollections of Italian Holidays
Helen Barolini

"An enchanting guide though the calendar of Italian holidays ... A cookbook that offers more than just good food."
—Booklist

Born of Italian American parents, Helen Barolini rediscovered her culinary heritage when she married Italian writer Antonio Barolini and lived for several years in Italy. Festa is a year-long feast of memories and delicious, traditional Italian dishes—from St. Nicholas sweetmeats in December and perciatelli with sardines and fennel for March's St. Joseph's Day, to figs with prosciutto for summer's Ferragosto and pumpkin gnocchi for an American Thanksgiving in Italy.

"Anyone who has even a touch of Italian in them—by heritage, proximity, or choice—should run, not walk, to the nearest bookstore to get a copy of Festa. It is, indeed, a ‘feast,’ from the author's very personal sharing of stories, traditions, and feelings to the very practical journey she takes you on, giving you a taste of the holidays celebrated by Italians, along with their origins, observances, and foods.”—Antoinette Bosco, Litchfield County Times

"Barolini's book is a journey of discovery . . . the personal memoir of a sensitive woman [that is] filled with the sights, sounds and joys of a host of characters shopping, sharing recipes, cooking, and eating."
—Gerald Etter, Philadelphia Inquirer

"This book is useful to all who cook, all who eat, all who like to reminisce. To cook is to give pleasure and unite the family. Enjoy!"
—Blossom S. Kirschenbaum, Galleria

back to top

back in print
SEPTEMBER 2002
LC: 2002018051 TX
380 pp. 6 x 9
ISBN 0-299-17984-2
Paper $24.95 t

SAINT NICHOLAS SWEETMEATS
Yield: 10 Dozen
1 pound mixed unsalted nuts, such as peanuts, cashews, and walnuts
1 pound mixed dried fruits, such as dates, raisins, and figs
1 pound candied fruits, such as oranges, lemon, and pineapple
Few pieces crystallized ginger
1/4 cup brandy
Sugar for coating
1. Put the nuts, all the fruit, and the ginger through a food grinder.
2. Moisten the mixture with the brandy, 1 tablespoon at a time, until a dough forms. (You may not need all the brandy.)
3. Break off pieces, shape them into balls, and roll them in the sugar.