Good Lifestyle

From Valle d'Aosta to Pantelleria Christmas dishes are a matter always taken very seriously. Around the peninsula there are culinary traditions and costumes so different that sometimes does not even seem to live in the same country. An example? For you what is the most important moment of Christmas holidays? The dinner and Christmas lunch? Well ... it's a matter of latitude. From Rome down the heart of Christmas is the "Eve dinner", in the north it is impossible to miss at lunch of 25. But what are the most loved dishes during Christmas? If you are ready to get your mouth water, we'll show them all here!

agnolotti

Stuffed pasta that in antiquity served to recover boiled meat waste. Today I am a true institution of the Piedmontese Christmas that has spread a little throughout Italy. They are perfect for Christmas lunch and can be served both in broth and with butter and perfumed herbs.

Salted cod

From the Veneto to Campania, the cod is widespread on the labeled tables of Christmas. Probably also thanks to its versatility. You can prepare fry, stewed, boiled, with polenta. Combined with a quality paste, it can also be a great seasoning for a first tasty!

Croutons of lard and honey

Mountain fragrances and flavors. The lard and honey croutons are a very simple appetizer made of crunchy homemade bread stuffed with thin and fragrant slices of colonnade lard, which in contact with warm bread melting. A dash of honey, a sprig of rosemary and the magic is made.

dumplings

The canederli are the typical agent of Northern Christmas and more at high altitude. It is raffermo white bread meatballs, worked with eggs, chives, onions and speck. Do you know what the secret of the most good dumplings? Consistency. They must be too soft or too hard. They must have the ideal consistency for cooking in a very good meat broth or butter.

Lasagne, Passatelli and Tortellini

If passatelli and tortellini are the most famous and jettone broth dishes, lasagna are not less. A baked dish that never goes out of fashion and that you always like! In addition to the most classic version, however, it is increasingly frequent to find more light and original revisitations. Have you ever tried lasagna with shrimp and pistachios?

Eels and hypothes

What is the difference between eels and hypothes? The genre. Although the name, the capitone is the female of the eel, which being bigger than the male lends itself more to the kitchen. It is a very fat and tasty dish that usually serves fried and very hot.

Brodetto at the Termolese

The brodetto at the Termolese is a very good prepared fish soup, long ago, especially from fishermen. They recovered all the fish that were unsold to make a poor but delicious dish that repaid them throughout the hard fatigue of the pasca. Children, cod, cuttlefish, gallinelle, cicade and calamari; Some tomatoes, some cloves of garlic, a sprinkling of parsley and the game is done.

Stuffed capon

More typical dish of the dinner and Christmas lunch is the capon. In Lombardy and Tuscany you prefer filled and served with potatoes, in central Italy it is boiled or roasted. It is a very scenographic dish, perfect for happy family boards.

Struffoli, Panettoni and Roccò

And after a rich meal of delights ... you just have to pack the dessert table! Together with mandarins, nuts and dried figs, panettoni, pandori, struffoli and raw are the inevitable of the dinners and Christmas lunches! What do you prefer?