The Italian Holiday Tradition of LaBefana
And a Roasted Chestnut Recipe as Celebrated in Rome, Italy
The Christmas season in Italy is one that begins with the Novena eight days before Christmas and lasts until the Feast of the Epiphany on January 6th.
On Epiphany Eve, which is January 5th, it is Italian tradition that LaBefana, a witch-like old woman rides her broom delivering gifts to children throughout the land. LaBefana’s tradition is deeply rooted in folklore and religious customs.
I had the pleasure of traveling to Rome, Italy this year during the holiday season and experienced the festivities. In the middle of the cobblestone area of Town Square was music, dancing, lights, vendors, food (my favorite roasted chestnuts), quaint little restaurants and boutiques. Surrounded in rich ancient history amidst the festivities, there she was – LaBefana with her broom and bag of goods greeting all of the children. She is a beloved figure in Italy and the children look forward to her coming each year. It was a celebration in the streets of Rome, and I could have stayed right there in Rome for a very long time…!
Traditionally, the Eve of the Epiphany is a spiritual event and not so much a secular event, except with the arrival of “LaBefana.” In many regions of Italy, Italian children await the coming of LaBefana on January 5th. That night, before going to bed, Italian children hang their stockings along the chimney hoping La Befana will fill them with sweets and other treats. Adults leave food and wine for her. For children who were naughty, LaBefana leaves hard black sweet charcoal candy called ‘Carbone di Zucchero’. Oh, my…how does she know who was naughty and who was nice?!
Tradition has it that LaBefana, an old woman of modest means, lived in an old little house at the time of the birth of Jesus Christ. One night, the Three Magi, on their way to find the Christ child, stopped to ask for directions on how to get to Bethlehem, food and shelter. In exchange for her help, the Magi thanked the old woman and invited her to join them in search of the baby Jesus. La Befana did not accept their invitation because she had too many chores to do around the house.
Later that night, while asleep, LaBefana awoke by an unusually bright light. Startled and frightened, she thought it was a sign to follow the Magi and search for the Christ Child. As she began her journey, LaBefana lost her way, failing to find the Three Wise Men or the manger.
Today, each year on the eve of the Feast of the Epiphany, January 5th, LaBefana takes her broom to the skies and resumes her search of the Christ Child. As she travels from house to house, she drops off treats to sleeping children in hopes that the baby Jesus might also be with them.
An enchanting holiday story rooted in tradition that will continue for years to come…
Roasted Chestnuts
A Christmas Recipe Tradition
Making Roasted Chestnuts is a fairly easy process that can be done directly in your oven or out in an open flame. This is a Christmas tradition that has been with our family forever. One that is on the table each year along with the fruit, nuts, sweets and wine. I fondly remember my grandparents sitting at the table long after everyone was gone peeling and eating the chestnuts. Today, they just have to be there…on the table. They serve as a reminder of what has been passed down through the generations; a story told on Christmas and a recipe shared.
Tools you will need to make Roasted Chestnuts:
- Oven, Grill or Open Fire
- Large Bowl
- Small Paring Knife
- Colander
- Parchment Paper or Foil
- Baking Tray
- Kitchen Towel
- Serving Basket or Bowl
Roasted Chestnuts Recipe
- Choose nice looking chestnuts free of damage
- Rinse well free from all debris
- With a sharp paring knife, mark an “X” on the rounded side of each chestnut
- Soak the chestnuts in a large bowl of cold water for about an hour to soften the nuts
- Drain
Preheat the oven to 425 degrees
Lay the chestnuts out on a baking pan (lined with parchment or foil to save clean up) in a single layer – “X” side up
Bake for approximately one hour. Check them after 40 minutes. The skins should pop open and the nut meat should be tender – shells crisp. Bake longer if needed – oven temps vary.
Remove tray from oven and wrap chestnuts in a towel to steam for about 20 minutes and serve. Remove shells while hot.