The last weekend before Christmas è very busy for everyone, from the last gifts, to decorations, but most of all, the decision on the menu.
From the families who want to remain traditional to the ones who always want to add something new, in Italy food is the main topic during these holidays.
There are numerous traditions, typical dishes and desserts, on the tables of the Italians on December the 24th and the 25th, in a magical atmosphere. We will bring you on a brief trip from the North to the South of Italy, to explore some of the dishes Italian love the most.
Starting from the North, in Piedmont, this is the time to try peppers in bagna cauda, to taste in the cold Winter days. Meat – lovers will appreciate raviolis from Genoa, with a veal filling and meat sauce. In Emilia Romagna, a typical dessert is the Panone di Natale, in particular in Bologna and surroundings. It is prepared with flour, cocoa, dark chocolate, honey, quince mostarda and dried figs. Our trip continues towards south, discovering typical desserts from Lazio, that is panpepato or pangiallo. Christmas Eve is the day of pittule, traditionally from Lecce and surroundings. They are fritters, accompanied by capers, tomatoes, olives, ricotta, salame, salted codfish and and lampascioni.
The dishes are many, but we are sure that, in any recipe, the most precious ingredient will be conviviality!