THE CHRISTMAS COLLECTION
Flavors and Knowledge
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.
FOTO {Christmas table via Agrodolce}
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}
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Thanks for reading. Eat safe! Ciao Chef W
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