A client recently said to me “I thought the feast of 7 fish was an Italian-American tradition not an Italian one, is it true?”As I sat down to my first Christmas Eve dinner in Italy, I thought of this question and am happy to say that this tradition continues in many Italian homes. I was lucky to share it with a family who I love very much. Here’s a tribute to them – thank you for making my first Italian Christmas so delicious and memorable.
Grilled capitone (eel).
Sauté of clams, mussels and shrimp.
Pasta with clam sauce.
Sea bream.
Insalata di rinforzo (cauliflower, olives, peppers, capers and anchovy salad tossed in olive oil and vinegar).
Fried calamari.
Traditional cookies (mostaccioli, rococo and biscotti alla mandorle).
Memories of my grandfather Edmundo from Salerno cleaning a bucket of live slippery creatures are fresh in my heart and mind. Still wriggling inch long chunks of eel were broiled, skin on. The heightening aroma of fish oil and smoke flooded the kitchen from floor to ceiling. Once cooled they were marinated with chopped parsley, olive oil and vinegar for 2 days leading up to the festivities.
Memories of my grandfather Edmundo from Salerno cleaning a bucket of live slippery creatures are fresh in my heart and mind. Still wriggling inch long chunks of eel were broiled, skin on. The heightening aroma of fish oil and smoke flooded the kitchen from floor to ceiling. Once cooled they were marinated with chopped parsley, olive oil and vinegar for 2 days leading up to the festivities.
As tastes have changed eel has definitely lost its popularity on many tables but remains a favorite on ours. 
Countdown on, only 4 hours until the feast begins. I’ve got my eyes on the bowl of hearty, savory and succulent pieces of eel. Luckily they’re no longer moving. Merry Christmas!!!