“Christmas is not a day or a season, but a state of mind”.
John Calvin Coolidge
Of this state of mind, warmth and hearth, feeling and instrument.
The warmth of the family in a continuous slow, fragrant and intense cooking. The creaking of burning wood, that smoky scent that touched all the pots of 
blackened by wood smoke. Smells of boiled meats and soups, colorful tables always set for the holidays, pomegranates, walnuts and almonds and dried grapes reigned in the center of the tables, and garlands of “Zorba” that adorned the house.
Noise, hugs, races and endless games between children and even adults had their pastimes, the women chatting consuming dried chickpeas and the men at a round of trumps or broomsticks.
The month of December has always been the month of citrus fruits, the scents of oranges and tangerines were present in all homes, it is said that the story between King Charles II and his lover Nell Gwynn, an orange seller, began in December.
The relationship with food in the month of the Feast refers to social and emotional needs and these bases show their way of being, being socially and emotionally shared.
Social unity is found through eating together, so much so that they become elements of non-verbal communication and consolidated practices.
The act of cooking itself becomes a way of entering into a relationship with the other, the other family that merges through cooking, food and the table until it becomes a single stump, a single family.
The conversation between women, mothers, aunts, mothers-in-law and daughters-in-law, sisters-in-law and sisters always fell back into the narration of food, recipe and care until they reached the table, the common table, the narratives brought and prepared to live and coexist in the sociality of taste, the sense that lives only in its social characteristic.
… Of all things I like him to mature when his season is ” W.S.
Winter cuisine is the cuisine that takes care of the spirit and the body, it is the cuisine of reflection, of calm, it is the cuisine of simplicity because that is what the earth wants. Hot water in its evolutions, soups, broths, soups, fluid and hot liquids, full of warmth.
Honeycomb machine
1 kg of sewn broad beans
0.1 kg of white onion
0.02 garlic
0.02 fennel
0.05 extra virgin olive oil
Soak the broad beans for 24 hours, the next morning cook them over low heat in double their volume. Generally 1/2 of the water evaporated, the beans are cooked and almost pureed.
Prepare a cooking sauce with the chopped onion and garlic and half of the fennel, put the puree and dilute with meat broth.
Cook angel hair, and mix it into the puree, serve hot.
We have made some changes to this traditional recipe, garnishing the broad bean soup with pure carnaroli rice from the San Massimo Reserve and mussels.
