L'Italo-Americano

THURSDAY, DECEMBER 26, 2024 www.italoamericano.org 22 L'Italo-Americano W e all know it: Christ- mas i s a season of joy, tradi- tion, and indulgence, a time when families gather to cele- brate together with family and, of course, plenty of good food. What many of us may not know is that many of our favorite holiday flavors and traditions owe much to the centuries-old contributions of monastic communities. For centuries, monasteries have been hubs of culinary excellence. They preserved ancient recipes, innovated t e c h n i q u e s , a n d c r a f t e d handmade delicacies that we not only find in our Christ- mas stockings, or on our holi- day table, but that we often enjoy throughout the year. W h e n y o u e n t e r a monastery kitchen, Italy and the US are not that different: Italian congregations have long blended their spiritual devotion with agricultural expertise to produce goods that reflect the cultural her- itage of their regions. Across t h e A t l a n t i c , A m e r i c a n monastic communities carry f o r w a r d t h e s e t r a d i t i o n s , adding to holiday celebra- tions with the same spirit of dedication and care. The ancient connec- tion between monasti- cism and food In Medieval Europe, monasteries functioned as self-contained communities where food production was not only a necessity but also an opportunity for experi- mentation and refinement. Italian monasteries, in partic- ular, were pivotal in cultivat- ing essential ingredients such as honey, nuts, and herbs, which became staples in pas- tries, preserves, and bever- ages. These communities also maintained knowledge by recording recipes in manu- scripts, ensuring that culinary practices were passed down through the centuries. Monks and nuns employed agricul- tural expertise to produce high-quality ingredients that were then incorporated into both everyday sustenance and special recipes for festive occasions. Honey was partic- ularly important, valued for its preservative properties and sweetness; herbs, culti- vated in monastic gardens, were used to flavor liqueurs and teas, some of which were initially intended as medici- nal remedies. I t a l i a n m o n a s t e r i e s and their delicacies S a c r e d H e r m i t a g e o f Camaldoli (Tuscany) Beautifully and peacefully located in the Casentino For- est, the Sacred Hermitage of Camaldoli is famous for its extensive production of herbal liqueurs, teas, and nat- ural remedies. Its signature creation is Laurus 48, a hand blended herbal digestif made with over forty herbs and spices. The monastery also produces a variety of amari (bitters), which are widely enjoyed during the Christmas season for their digestive properties. There is more, because the Camaldoli pharmacy also offers a range o f n a t u r a l c o s m e t i c s , including creams, soaps, and balms made with local ingre- d i e n t s l i k e b e e s w a x a n d essential oils. A b b a z i a d i P r a g l i a (Padua) The Abbey of Praglia, near Padua, is best known for i t s a r t i s a n a l h o n e y a n d herbal teas, produced using traditional, centuries-old m e t h o d s . T h e i r e x p e r t i s e extends to cosmetics, market- e d u n d e r t h e b r a n d A p i s E u g a n e a, w h i c h i n c l u d e s anti-aging creams, moisturiz- ing lotions, and lip balms made from honey, propolis, and other natural ingredients. The abbey also creates herbal syrups and tinctures designed for digestive health and over- all wellness. Ai Monasteri (Rome) Ai Monasteri is a collec- tive of monasteries located near the Vatican, which offers an impressive selection of a r t i s a n a l p r o d u c t s . T h e i r olive oil, which is known for its well-rounded flavor and low acidity, is among the finest in Italy and is pressed by monks using traditional techniques. In addition to it, Ai Monasteri produces herbal liqueurs, often infused with c i t r u s p e e l s , s p i c e s , a n d herbs, in line with Italy's rich tradition of digestivi. Their honey comes in a variety of flavors, such as chestnut and wildflower. A look across the pond The influence of monastic culinary traditions extends well beyond Europe, with American monastic com- munities embracing similar principles of craftsmanship and spiritual devotion. Many of these communities pro- duce artisanal goods that have become popular holiday gifts, and reflect their com- mitment to quality and tradi- tion. Monastery Candy by the Cistercian Nuns The contemplative nuns of Our Lady of the Missis- sippi Abbey in Dubuque, I o w a , o p e r a t e t h e i c o n i c c a n d y s h o p M o n a s t e r y Candy. Their hand-pulled caramels and chocolate confections have earned national acclaim, including recognition as one of "Ameri- ca's 100 Best" by Reader's Digest. Their product line includes signature creamy caramels, chocolate-coated c a r a m e l s , m i n t c a n d i e s , chocolate hazelnut candies, truffles, and caramel sauce. Each purchase supports the nuns' contemplative lifestyle, making these confections not only delicious but deeply meaningful. Trappist Preserves by the M o n k s o f S a i n t J o s e p h ' s Abbey A t S a i n t J o s e p h 's Abbey in Spencer, Massa- chusetts, the monks have been producing their famous Trappist Preserves for over 70 years. These hand- made jams and jellies are made using traditional meth- ods, with the monks main- taining strict attention to quality and sustainability. Their offerings include an array of fruit preserves, from classic flavors like strawberry a n d r a s p b e r r y t o u n i q u e blends like apricot-orange marmalade. Only the finest fruits and ingredients are used, and no artificial addi- tives are included. Holy Spirit Monastery T h e H o l y S p i r i t Monastery in Georgia is cel- ebrated for its handcrafted baked goods and confec- tions, particularly during the Christmas season. Their fruit- cake, a moist Southern-style cake, is a standout, packed with pecans, peaches, pineap- ple, raisins, dates, and cher- ries. Aged with peach brandy and sherry under the guid- ance of Brother Patrick, this fruitcake offers a rich, unfor- g e t t a b l e f l a v o r . T h e monastery also produces soft a n d d e l i c a t e b i s c o t t i , enhanced with cherries, blue- berries, cranberries, almonds, pecans, and pistachios, a per- fect for pairing with coffee or tea. Their fudge, made in small batches with premium c o c o a a n d r e a l b u t t e r , i s another favorite. CHIARA D'ALESSIO The peaceful gardens of a monastery: it is from a place like this that many of the ingredients of some of our favorite delicacies come from (Image created with DALL-E 2) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES H e a v e n l y d e l i g h t s : t h e monastic traditions behind our holiday treats

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