The coutdown to December 25th is almost over it's time to think about gifts, Christmas celebrations and... what you are going to cook on the lovely Christmas lunch with the whole family!
In Italy, numerous traditional dishes are cooked in the special occasion of Christmas day. Each region presents different recipes, as they refer to their ancient culture and local history. From North to South, from East to West, and even from a city to another, the typical flavors of Italian cuisine mix together to enrich meals with amazing colours and tastes.
However, there are some "classic" recipes that cannot lack on Christmas tables, no matter where you are.
Here's the list of the five best-loved traditional dishes in Italy, along with some travel tips to spend an unforgettable Christmas holiday!
1) Tortellini in broth
Although tortellini are typical of Emilia-Romagna and Bologna in particular, this first course is always a must-have on Christmas day! The lunch cannot miss a delicious capon broth with homemade tortellini filled with meat, mortadella, ham, eggs, parmesan cheese and walnuts. Tasty and rich, this dish pleases everybody. There can also be some variations: as well as using some thin noodles instead of tortellini, people in Umbria, Marche, Tuscany and Latium usually choose the traditional "cappelletti".
2) Lasagna
Whether they are accompanied with a Bolognese, Neapolitan or vegetarian sauce, lasagna still remain one of the best-loved dishes served on December 25th! The history of this recipe is century-old, it begins in Ancient Greece and it later moved to Italy, as the Romans conquered the area adopting the culture and food traditions of its inhabitants. Lasagna are made piling numerous layers of pasta and separating them with a sauce with béchamel, cheese and other ingredients that may vary according to preferences, such as vegetables, meat "ragù", pesto or ricotta.
3) Stuffed Capon
Christmas holidays are the ideal moment to cook a tasty "cappone ripieno" for the entire family! While it was initially stuffed with animal innards, now people prefer to use pork or beef meat with eggs, sausages, ham, cheese and candied fruit. The place of origin of the recipe is Piedmont, but it is also proposed by many other regions and it is now considered a "luxury food". In Lombardy and Tuscany the "cappone" is stuffed, in Umbria and Liguria people boil it, while the animal is cooked roasted in Piedmont and in the Marches.
4) Capitone
The "capitone" is the name of the female eel and it is traditionally prepared in Southern Italy. While in Molise it is stewed with garlic, in Campania and Latium the fish is fried and served very hot, usually in occasion of Christmas Eve's supper. A popular superstition is hidden behind this course: the eel is usually seen as the symbol of evilness because of its resemblance with the snake, so eating this fish on the day of Jesus' birth is associated with the victory of the good over the devil.
5) Panettone/ Pandoro
Panettone or Pandoro? Whichever is your choice, it's certain that there is no Christmas day without a slice of these desserts at the end of the lunch! The Pandoro is typical of Verona and it presents a soft, golden dough covered with sugar. To make it more appetizing, you can also add some chocolate or cream! On the other hand, the Panettone is a cake made in Milan flavored with raisins and candied fruit, which also became the symbol of Christmas celebrations. Do not forget to taste this dessert!
© Alice Pilastri
