The traditional Italian Christmas dishes are very different from North to South. A mix of flavors so varied that they give life to a colorful palette of tastes. They are different as are the moments in which they celebrate: in the Center and in the S...
In Piedmont, Christmas is not agnolotti without the agnolotti and the mixed boiled meats, seasoned with sauces including the bagnet ross e verd. Ravioli, green or meat, and cappon magro, a vegetable and fish dish, reign supreme on Ligurian tables.
Lasagne alla bolognese - Fatto in casa da Benedetta
Tuscans enjoy liver crostini, but also roast guinea fowl or duck and stuffed livers or capon. They also cook bardiccio, a pork sausage spiced with fennel.
Crostini di fegatini
In the Marche region, Campofilone macaroni are traditional
Maccheroncini di Campofilone al ragù
Roast lamb and boiled beef, but also lasagna and soups are protagonists in Abruzzo
Agnello al forno - Fatto in casa da Benedetta
Orange, herring and onion salad, battered cardoons, chicken in broth, pasta with sardines and beccafico are the main dishes in Sicily.
Pasta con le sarde, la ricetta siciliana
Lots of sweets: from buccellati to cassata and cannoli
