Italian Christmas Traditions: the Festive Menu

A capitone is a large heel. It is often served fried or stewed for Christmas Eve dinner because traditionally meat is not allowed the day before Christmas.

Cappelletti

Cappelletti and tortellini are a rich and labour intensive dish. Served with broth are the opening of any classic Italian food menu on Christmas day.

Cappone

Capon is a castrated male chicken. The meat is white and tender. It is often used to prepare the broth for cappelletti or stuffed and oven roasted.

Cotechino

A big, fresh sausage. It has a deliciously gelatinous consistence. Appeared first in Modena in 1511. It must be boiled and is often served with mashed potatoes or with lentils for New Year’s Eve.

Zampone

Sausage similar to cotechino but presented in a stuffed pig’s foreleg. Typical of the winter Italian food menu

Lenticchie

Lentils, often served at midnight on New Year’s Eve, they represent money and eaten in abundance are supposed to bring wealth and good luck.






Mostarda

Assorted candied fruits in a hot mustard syrup. The amazing spicy and sweet taste is to be appreciated with boiled and roasted meats or cheeses.






Panettone

Originally from Milan this sweet bread is now the typical Italian Christmas food at the end of every festive menu.






Pandoro

Traditional sweet bread from Verona. Butter rich, it is served with a sugar dusting.






Panforte

Panforte comes as a flat and thin fruitcake. This sweet is originally from Siena and has ancient origins dating back to the 13th century.







Torrone

Typically made with nuts, honey, sugar and egg whites. It can be soft or hard, with or without chocolate and flavorings but in any variety it is the most sticky and delicious Christmas dessert.

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