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The menu of the Christmas Eve dinner the night of the Immaculate

Pe 't'aprere' u stomeche and pe 'te scazzecare the appetite (the equivalent of the modern starter): cozzagnacule , mussels hairy iavatune, oscre beneath Napule Bare and under, the de mugnele Caggiune addelessate cu 'uegghie and the' u lemon, Alie 'nchiastre, marangiane peperusse oil and salt.


Pe 'first course: Sagnette chu eel, rosamarime cu' mussels CAREC de pepper.

Pe 'second spot: arrustute mullet, angidde all'agrodoce, moules frites cu 'the where, mussels arraganate, Cecco or' furni and fried cod.


Pe 'sobbrataule: sazizze askuande, pruvelone peccande, dried fruit, cu' chestnuts' u accuchiate prior and chips.


Fruits: tangerines, Marange, apples, Catalonia, and Fenucci Bedda cape n'a d'acce Vole apprisse ca 'nu vine de glass, views about, "says the beautiful vine acce ce lot."


Pe 'sweet sanacchiudere, diente de San Geseppe, Bucchenotte cherry,' nu de bicchirine marmutte, 'na de cafeie dementia cups and' nu bicchirine de Resolute.

course after dinner to play cards and bingo ...... Taranto Good eve to all!

Adapted from "A Journey through faith and popular piety in Taranto" by Antonio Fornaro ed.Scorpione