THE CHRISTMAS COLLECTION

Dicembre 21, 2021

THE CHRISTMAS COLLECTION
Read about the dishes and traditions throughout the country during the solemn holiday—four previously published articles to better understand the territorial diversity.
Flavors and Knowledge

{The city of Bolzano (Bozen Christkindlmarkt), adorned with impeccable charm}

Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

Buongiorno amici:

Christmas is the festival in which traditions are rediscovered and relived. Customs of distant times, handed down from generation to generation, are jealously guarded as if they were precious jewels. However, the customs remain vivid thanks to some holidays, such as Christmas, Easter, and Carnival. Cooking is undoubtedly an excellent way to preserve traditions, as gastronomy plays a fundamental role in Italian culture. To realize this, think of the typical dishes that symbolize certain holidays.

The country’s cooking peculiarity also lies in the fact that in Italy, the dishes and traditions vary significantly from region to region, but also from family to family. For example, in the South, the Christmas Eve dinner based on fish is very common, while in the North, the focus is mainly on the Pranzo, the lunch on December 25th.

{Christmas table via Agrodolce}

Subscribe now

Christmas Cooking in Southern Italy

In the regions of Southern Italy, the Christmas Eve dinner is very common on the evening of December 24th. The dishes prepared are mainly fish and shellfish, such as spaghetti with clams, and many others.

Christmas Cooking in Central Italy

In the Tuscan tradition, specifically in Florence, we find the “bardiccio,” a pork sausage with fennel cooked on the grill after midnight among the various specialties.

Christmas Cooking in Northern Italy

We find the “mocetta” with honey and rustic crostini bread among the starters in the Aosta Valley. Mocetta is a very ancient salami, typical of the area, with a very intense and aromatic flavor. The Valpellinene soup is the classic Christmas soup enriched with Savoy cabbage, Fontina cheese, fresh broth, nutmeg, and cinnamon. Among the second course, we find the “carbonade” beef left to cook in red wine with spices, then served with polenta.

How to make Chestnut Truffles

The chestnut season is here, so let’s go ahead and formulate some great recipes. One of my favorites includes Rum. From 1985 onward, we offered chestnut truffles at the end of the dinner in my restaurants, acting as a palate cleanser, especially to those not familiar with chestnuts.

{The honey-coated Neapolitan struffoli}

Get 20% off for 1 year

Thanks for reading. Eat safe! Ciao Chef W

Download Chef Walters E-Books

Would you mind tuning in to our latest Flavors + Knowledge Podcast

Subscribe to the Italian version SAPERE + SAPORI

Subscribe to News you can eat 24 Video-Cast on YouTube

Support Chef Walters ChildrenChildren’ss Foundation

For recipes, visit the chef blog.

Corporate Website

Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge policy or position. Our blogger’s content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and, without any intentions, to replace any medical or other advice.

Like
Comment
Share
You’re a free subscriber to Flavors + Knowledge. For the full experience, become a paid subscriber.