The Feast of 7 Fish - Italian Christmas

 

The FEAST of The 7 FISH

ITALIAN CHRISTMAS

Daniel Bellino

AMAZON.com

The FEAST of The 7 FISH "ITALIAN CHRISTMAS 

Daniel Bellino Zwicke

Daniel Bellino-Zwicke is the author of The FEASR of The 7 FISH, 

a popular cookbook celebrating the Italian-American Christmas Eve

tradition. The book features recipes, stories, and instructions for

preparing the multi-course Seafood Meal, known as "La Vigilia"

About Daniel Bellino-Zwicke: 

He is a long-time Italian food and wine professional from New York.

• He has worked as a chef, wine director, and managing partner at various restaurants, including 
  Bar Cichetti
  , which he founded.
• Bellino-Zwicke has authored several best-selling Italian cookbooks, including Sunday Sauce, Ragu Bolognese Cookbook, and Positano The Amalfi Coast Cookbook.
• He often writes about Italian-American cuisine and culture, incorporating personal stories and travel experiences. 
• About the book, The Feast of The 7 Fish: 

The book serves as both a cookbook and a cultural guide to the traditional meal.

• It provides historical context for the Southern Italian and Italian-American Christmas Eve feast.
• The recipes include traditional dishes such as Baked Clams Oreganta, Seafood Salad, Linguine with Clam Sauce, and Mussels Marinara.
• The book aims to preserve and share the family tradition, which has often been passed down orally through generations. 
• The tradition of the Feast of the Seven Fishes:  

Origin: It is an Italian-American tradition that evolved from the Catholic practice of abstaining from meat on the eve of holy days. While fish-centric meals are common in Southern Italy, the specific "seven fishes" tradition is largely an American development.

• Symbolism: The number seven can symbolize various things, including the seven sacraments of the Catholic Church, the seven hills of Rome, or the seven days of creation.
• The meal: It is a multi-course dinner featuring a variety of seafood, which can include baccalà (salt cod), calamari, clams, mussels, and eel. The specific dishes often vary by region and family tradition. 

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