Feast of the Seven Fishes

 
 

 
 

Feast of the Seven Fishes

 
 

More than a Christmas Eve get-together, the Feast of the Seven Fishes is a time to celebrate family, tradition and (yes, of course) food.

By Vicki Martinez


To many of us, any authentic homemade Italian dinner is a feast in itself. But for Italian-Americans, Festa dei Sette Pesci—Feast of the Seven Fishes—is not only a special feast, it’s also a time to celebrate Italian heritage, tradition and, most importantly, family.

 
 

 
 
 

THE ROOTS

 
 
 

The specific origin of the celebration is debated. One commonly accepted belief is that the Feast of the Seven Fishes was adapted from the Roman Catholic custom of partially fasting (not eating meat) on the night before important holidays. It is the Italian-American Christmas Eve—la Vigilia—celebration.

 
 

 
 
 

THE DIVERSITY

 
 
 

The menus for the feast are as diverse as the 20 regions of Italy, and differ from family to family as the north of Italy differs from the south. Variations on what fish or seafood to use, how it is prepared, and whether dessert is included as one of the seven dishes (sans fish, thankfully) are plentiful.

One thing every family agrees on: Bonding with family in the kitchen and celebrating the traditions of cooking together are the true themes of the Feast.

 
 

 
 
 

THE MENU

 
 
 

Chef Lorenzo Boni, executive chef for Barilla Pasta, shared some of his favorite recipes to prepare. We’ve broken it down by course and we’ll leave the rest up to you. To construct your perfect menu, choose seven recipes from these delectable appetizers, soups, salads and entrées:

 
 

FEAST OF THE SEVEN FISHES MENU:

Appetizers

Mussels Au Gratin

VIEW RECIPE

Shrimp Skewers with Hazelnut Crust

VIEW RECIPE

Sicilian Tuna Carpaccio

VIEW RECIPE

Mussels with Saffron

VIEW RECIPE

Soups

Neapolitan-Style Fish Soup

VIEW RECIPE

Cattolica-Style Fish Soup

VIEW RECIPE

Ciuppin Fish Soup

VIEW RECIPE

Salads

Octopus Salad with Citrus Fruits and Fennel

VIEW RECIPE

Shrimp Salad

VIEW RECIPE

Barilla Medium Shells with Seafood Salad

VIEW RECIPE

Entrées

Thick Spaghetti with Lobster

VIEW RECIPE

Cuttlefish in Black Ink Sauce

VIEW RECIPE

Stuffed Cuttlefish with Pecorino

VIEW RECIPE

Rotini with Swordfish & Peas

VIEW RECIPE

Sheet Pan Salmon with Barilla Pesto

VIEW RECIPE

previous arrownext arrow
Slider
Appetizers

Mussels Au Gratin

VIEW RECIPE

Shrimp Skewers with Hazelnut Crust

VIEW RECIPE

Sicilian Tuna Carpaccio

VIEW RECIPE

Mussels with Saffron

VIEW RECIPE

Soups

Neapolitan-Style Fish Soup

VIEW RECIPE

Cattolica-Style Fish Soup

VIEW RECIPE

Ciuppin Fish Soup

VIEW RECIPE

Salads

Octopus Salad with Citrus Fruits and Fennel

VIEW RECIPE

Shrimp Salad

VIEW RECIPE

Barilla Medium Shells with Seafood Salad

VIEW RECIPE

Entrées

Thick Spaghetti with Lobster

VIEW RECIPE

Cuttlefish in Black Ink Sauce

VIEW RECIPE

Stuffed Cuttlefish with Pecorino

VIEW RECIPE

Rotini with Swordfish & Peas

VIEW RECIPE

Sheet Pan Salmon with Barilla Pesto

VIEW RECIPE

previous arrownext arrow
Slider
Spaghetti with clams
Enjoy this video of Chef Lorenzo preparing Linguini alla Vongole (Linguine with Clams), a very traditional entrée served for the Feast of Seven Fishes.

To your family from the Barilla family: Un Buon Natale!
Play
Slider
 
 


 

Share this Post

Comments

Leave a Reply