5 Sweet Secrets Inside Italy’s Epiphany

Epiphany is celebrated on January 6th almost all over the world, but it is above all in Italian folklore that the figure of the Befana stands out, often associated with sweets and candies. According to tradition, this nice old lady, similar to a gentle witch, flies on a broomstick and climbs down chimneys to give children a stocking filled with sweets.

In Italy people say that “Epiphany takes all the holidays away.” But what it doesn’t take away, however, are the typical Italian appetite and the regional dessert traditions featuring the Christmas festivities and continue through this much-loved holiday (especially by children), which for many is synonymous with sweets!

For this reason, we’re about to take a journey from the North to the South of the peninsula to discover the stories and recipes of 5 traditional desserts for Epiphany: let’s get to know them together.

According to legend, the Three Wise Men, on their way to Bethlehem, met an old woman and asked her for directions. They also asked her to join them to go meet Baby Jesus, but at first the old woman did not go with them. Later she regretted it and went out to look for them, without success. So she began going from house to house, giving sweets to the children she found, hoping that one day she would finally meet Jesus.

That’s why, according to tradition, on the night between January 5th and 6th, the Befana flies on her broomstick and slips down the chimneys of houses. There, without being seen, she fills the children’s stockings hanging by the fireplace. If they’ve been good, they’ll receive sweets, fruit, and treats; if they’ve been naughty, they’ll find coal.

The stocking is an ancient custom that never goes out of style and actually is loved by adults as well. Even when we give or receive Befana stockings (which can be filled at home or bought ready-made), the excitement of opening them to discover the goodies inside is always the same!

Beyond the classic stocking ritual, however, every region of Italy has its own traditional desserts for Epiphany, rooted in local customs and perfect for celebrating this special occasion in the best way: let’s discover 5 delicious, unmissable recipes together.

Veneto is a wonderful region to explore and experience during the Christmas holidays (and not only), both from a cultural and culinary perspective.

One of the typical Epiphany desserts is Pinza, although the tradition of preparing it for this celebration also involves the neighboring regions of Trentino and Friuli. Also known as Pinza de la Marantega (which means “Befana” in Venetian dialect), farmers used to place this cake, carefully wrapped in cabbage leaves, under the burning coals of the bonfires prepared to celebrate Epiphany.

It is a soft cake, made with a mix of flours and usually enriched with raisins, pine nuts, and dried fruit. And of course, a splash of rum, grappa, or vin santo to soak this flavorful dessert is essential. As often happens with traditional desserts, the recipe varies from village to village, and every family has its own version, with additions, substitutions, or omissions of some ingredients: this is an important aspect that should always be emphasized — but here we’ll give you a version that is as “official” as possible.

To make Venetian Pinza you will need:

- 00 flour,

 - corn flour,

 - dry brewer’s yeast (optional),

 - raisins,

 - pine nuts,

 - fennel seeds,

 - dried figs,

 - a small glass of grappa,

 - sugar,

- butter,

- milk or water.

The dough takes just over 20 minutes to prepare, but needs to bake for at least an hour. If you add yeast, it must be left to rest until it doubles in volume. Once baked, a delicious aroma will fill your home!

A traditional Epiphany dessert from Piedmont, a fascinating region full of extraordinary products and flavors, is a must. It is typical throughout the region, but especially in the provinces of Cuneo and Alessandria.

The so-called Fugassa d’la Befana (in Piedmontese dialect) is a long-leavened cake, incredibly soft and tasty. This simple dessert made with butter, flour, milk, and eggs is often shaped like a daisy. Sometimes, depending on taste, it is enriched with candied fruit, dried fruit, or raisins.

The uniqueness of the Focaccia della Befana lies not only in its taste, but also in a curious and fun tradition. Hidden in the petals of the cake is a surprise: bite after bite, someone may find a dried bean, white or black. According to some customs, it is said that whoever finds the white one will be lucky all year; according to others, whoever finds the black one must buy everyone a drink!

To prepare the Fugassa, you will need simple, modest ingredients for a recipe as simple as it is delicious:

- flour,

- butter,

- sugar,

- brewer’s yeast,

- candied fruit (according to preference),

- egg yolks,

- milk.

The secret is in the leavening: 12 hours! Once baked, the focaccia is topped with colorful sprinkles.

This Tuscan dessert sounds cheerful even from its name. It is made throughout the region, but especially in Versilia and the area around Lucca.

These are shortcrust cookies flavored with rum and decorated with chocolate chips or colored sprinkles. They’re cut out with cute Christmas-themed cookie cutters and take the shape of trees, stars, stockings, hats, and other festive symbols.

Tradition says that Befanini are prepared on January 5th and eaten on the day of the Befana. They can be enjoyed at breakfast dipped in milk or hot chocolate, or nibbled as a snack dipped in wine. Many people also put them in stockings (in that case, watch out for the rum!).

The preparation is very simple and, for this reason, children are often involved in the kitchen while making them.

To prepare them, you will need:

- butter,

- milk,

 - flour,

 - eggs, 

 - sugar,

 - lemon zest,

 - rum (optional),

 - baking powder,

 - sprinkles or chocolate chips.

The funniest part is making the shapes!

Don’t be afraid if, in the beautiful Abruzzo region, someone offers you cookies… with pepper! The Abruzzese Epiphany is represented by Pepatelli, cookies with a lively aftertaste, especially prepared in the province of Teramo.

Indeed, this dessert is also very common in other regions of Southern Italy, where it is served throughout the Christmas holidays. What is curious is the contrast between the two main ingredients: honey and pepper. And yet, from these ancient traditions comes a marriage of flavors that creates perfect harmony.

You’ll need:

 - honey,

- whole-wheat flour,

- cocoa,

- almonds,

- orange peel,

 - black pepper.

The recipe is not difficult, but it must be done while all the ingredients are still warm.

Buccellati, also called cucciddati in the local dialect, are traditional Christmas desserts from Sicily, especially from Palermo and Catania. They are eaten throughout the holiday season, but particularly at Epiphany. They are simple shortcrust pastries filled with a delicious, fragrant mixture of dried figs.

As so often happens, every family makes its own changes depending on taste: some add cinnamon, others cloves, some prefer a filling made with jam or with the famous Sicilian pistachio. Usually, these tasty cookies are then topped with a sugar glaze. In short, an irresistible delight!

The base is quite simple to prepare and requires:

- flour,

- eggs,

- lard,

 - milk,

 - sugar.

As for the filling, let personal taste guide you: dark chocolate, milk chocolate, white chocolate, toasted almonds, walnuts, toasted pistachios, mandarin jam, cinnamon, and of course figs if you want to stick to tradition. Whatever you choose, pleasure is guaranteed!

As mentioned, Epiphany fittingly concludes the holiday season and gently leads us into the new year. The aromas of these traditional delights are like real memory trains, bringing back childhood, days spent in the kitchen with our grandmothers, the last rich family lunches, and the joy of opening stockings full of treats in front of the fireplace.

As often happens, local traditions blend with family customs — and for this reason, it’s worth getting to know them and perhaps recreating them, to keep them alive for future generations. And why not, create new memories as well.