New Year's Traditional Dish: A Symbol of Hope and Good Wishes

Embrace our life's journey ahead as we step into the year 2025. Many of us have traditions of welcoming the new year with good hopes and wishes as part of our culture. One of them is having a delicious lentil dish and cotechino (Italian savoury spiced pork sausage) or zampone (mixed of lower leg front of pork meat and spices) accompanied by a toast of sparkling wine or Prosecco to celebrate the festive with family and friends. These dishes are usually eaten after midnight as a symbolic start to the new year.

For Italians, the combination of pork and lentils represents wishes for overall prosperity in the New Year. Lentils are associated with wealth; their round, flat shape resembles coins, symbolising financial abundance and good fortune for the coming year. This tradition dates back to ancient Roman times, when people gave pouches of lentils as gifts, hoping they would turn into money in the future.

However, for the actual Cenone di Capodanno (Big New Year’s Eve Dinner), Italians traditionally enjoy a festive and abundant meal featuring a variety of regional specialities and high-quality ingredients. The focus is on indulgence and celebration, marking the end of the old year and welcoming the new year in style. The dishes served can vary depending on the region.

Here are some common elements of an Italian New Year's Dinner Eve feast: As appetisers, dishes like smoked salmon, shrimp cocktails, or octopus salads are common. Platters featuring prosciutto, salami, mortadella, and a selection of regional cheeses are also served, along with bruschetta with toppings like mushrooms, truffles, grilled vegetables, or diced tomatoes.

For primi piatti (first course): Risotto with saffron alla Milanese or sparkling wine for a festive twist; homemade pasta, such as ravioli filled with ricotta and spinach. Secondi piatti (second course): roasted lamb, beef, pork, or grilled fish accompanied by sauteed mushrooms, mashed or roasted potatoes, and grilled vegetables.

As for desserts, Panettone or Pandoro, these classic Italian Christmas and New Year’s cakes are a staple, often served with mascarpone or zabaglione cream. On top of those cakes, some Torrone (nougat), dry fruits, and nuts are also served, symbolising health and prosperity.

Overall, the emphasis is on abundance, quality, and enjoying time with loved ones. It's common for New Year’s Eve dinners to last for hours, with multiple courses served before and after midnight. It’s all about creating satisfying, celebratory plates to set the best tone for the year ahead.

In Italy, lentils served on New Year’s Eve are prepared and flavourful, highlighting their natural taste while making them a comforting and symbolic dish. Here's a classic method for preparing lenticchie in umido (stewed lentils). Ingredients: 250g of dried lentils, three tablespoons olive oil, one small onion, one carrot, and one celery stalk, all finely chopped. Two bay leaves, 300-400 ml vegetable or meat broth. Salt and black pepper are used to taste, and a drizzle of extra virgin olive oil is used for serving.

Preparation: 1. Soak the lentils (if necessary). 2. Sauté the onion, carrot, and celery until soft and fragrant. 3. Add the lentils and bay leaves. 4. Simmer with broth: bring to a gentle boil, then reduce the heat to low and let the lentils simmer uncovered for about 25–40 minutes. 5. Stir occasionally, and add more broth if necessary to keep the lentils from drying out. Once tender but not mushy, season them with salt and black pepper to taste, drizzle a bit of extra virgin olive oil on top for additional flavour, and they are ready to be served.