Cotechino, lentils, grapes — these are just some of the essential Italian New Year's Eve fare. What else is a must? Here are seven New Year's foods that, according to tradition, bring good luck for the year ahead. Buon Anno!
Lentils
Lentilslhave aways been synonymous with luck and wealth. They are tasty, rich in iron, carbohydrates, fiber, and mineral salts, and make an excellent side dish for the zampone or cotechino, another quintessential New Year's Eve dinner dish.
Pomegranate
According to tradition, the pomegranate should be dipped in a glass of wine to bring good luck. Lentils and pomegranate make for a nice side dish or the fruit can be the secret ingredient for a good luck drink. They're also great on their own: the former is stewed, the latter a low-calorie snack.
Grapes
According to tradition, you should eat at least 12 grapes at the stroke of midnight — one for each month of the new year to ensure prosperity and good luck.
Walnuts, chestnuts, and dried figs
Synonymous with security, prosperity and an antidote to bad luck are walnuts and chestnuts, whilst there are no explanations for why dried figs — perhaps with a crunchy almond filling? — are listed among the good luck foods. But this doesn't matter as at the table, they play an indispensable role in greeting the New Year.
Spaghetti, bubbles, and eel
Another New Year's Eve dinner staple is spaghetti — its long shape portends longevity. Alternatively, other long pasta such as bucatini, fettuccine, or linguine will suffice — just take care to not tempt fate by eating short pasta before midnight. Incidentally, it would be impossible to welcome the New Year without bubbles — champagne, sparkling wine, or prosecco — at the stroke of midnight. Finally, it’s worth mentioning that Southern Italians often grill a large eel to enjoy as part of their feast.
Marzipan or gingerbread?
In addition to the classic pandoro and panettone, don't forget marzipan. Whether shaped into little figures, Christmas trees, or houses, the possibilities are endless with a little imagination and marzipan paste, which is made with almonds, sugar, and egg whites.