The taste of the Italian Christmas dishes

We are close to the New Year, which marks the transition between the old and new 365 days. The moment of good intentions, like the more classic purpose of strarting a diet. Originally the New Year was one of the celebrations where it was allowed to eat. Today every day is Christmas and New Year. You notice it because the traditional Italian christmas dishes are now stable presence on tables. So every day you can eat “tortellini” in Emilia or “cappelletti” in Romagna with boiled meat, dishes once reserved exclusively for holidays.

Among the Italian Christmas dishes, from Emilia Romagna we find the Ferrara Gingerbread. Now it has become IGP (PGI) and soon will not be considered of the festivities tradition. There is also the “Bolognese panone” and the “Modena Bread of Christmas” which are still linked to the local tradition of the holiday season.

The rich Fried with which each region celebrated the most important events have now become excellent street foods. And today the stockfish fried, fried mozzarella, supplì (similar to croquettes with rice), but also with the Sicilian Tuma which is a fried dough stuffed with pecorino cheese, olives and anchovies, have become part of daily menu.

So braised and roasted meats, filled with eggs, cheese, herbs, fruits and chestnuts, have become foods to eat every day, and not only Italian Christmas dishes. The same is true for the truffles, which is now allowed to approach the first and the dishes every day.

So veal with tuna sauce and peppers in “bagna cauda” (a typical sauce of piemonte) with garlic and anchovies, now delight us every day and from Turin have gone down to conquer the entire peninsula.

More logical seems the success of anchovies. This is a simple dish and still abundant in our now seas around the peninsula. These are marinated with parsley and garlic and other typical ingredients different from area to area including the most common onion.

Finally appears clear the love for the octopus. This can be prepared with tomato and wine or accompained with olives and potatoes or even with shellfish seafood and lobster.


The “bignole” or “bignè” are the queen of Piemonte celebrations and they are now consumed everyday, confirming what we have said in this post.

E che dire delle bignole,  o bignè, dolci regine delle feste piemontesi anche secondo guidatorino, che oggi tuttavia trovano spazio quotidiano in ogni forno e bar oltre che pasticceria.

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