dal 1985 cucina abruzzese ed ebraica STORICA
De Re Coquinaria Apicius
Origins and tradition
The Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration, although it is not called by this name in Italy and is not a "feast" in the stricter sense of "holiday," but rather a grand meal. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the tradition of abstinence from red meat until the actual feast of Christmas Day itself.
Today, it is a meal that typically consists of seven different seafood dishes. It originates, however, from Southern Italy, where it is known simply as The Vigil (La Vigilia). This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus.
The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat during certain times of the year. As no meat or animal fat (there is no prohibition on milk or dairy products) could be used on such days, observant Catholics would instead eat fish (typically fried in oil).
It is unclear when the term "Feast of the Seven Fishes" was popularized. The meal may include seven, eight, or even nine specific fishes that are considered traditional. However, some Italian-American families have been known to celebrate with nine, eleven or thirteen different seafood dishes. "Seven" fishes as a fixed concept or name is unknown in Italy itself. In some of the oldest Italian American families there was no count of the number of fish dishes. Dinner began with whiting in lemon, followed by some version of clams or mussels in spaghetti, baccalà and onward to any number of other fish dishes without number. Some have suggested that the idea of "seven" fishes originated in restaurants.
LA VIGILIA NIGHT $60 PP
Prix-Fixe Dinner Menu' / 1 Seating 6.30 PM
Course 1Antipasto of stuffed quahogs, baccala' and cauliflower fritters, smoked salmon galette, fried smelts, risotto & seafood cakes
Course 2Lobster filled ravioli, served with Lobster bisque and New Bedford Sea Scallops, chives, brandy and touch of cream fraiche
Course 3New England filet of sole filled with shrimp mousse, marjoram, grapefruit powder, organic spinach in citrus beurre blanc
Course 4Insalata di rinforzo salad of baby field greens and sustainable vegetables of the season in Bellei / Redoro vinaigrette
Course 5Pizza dolce Abruzzese, typical dessert from home town of sponge soaked in liqueur, layered with chocolate and lemon crema
Beverages not included
Gratuity & Taxes not included