Throughout Italy, every region has ritual foods for Christmas Day. The menu that we have put together combines favorites from various regions. Stracciatella is an Italian
egg-drop soup that is typically associated with Rome. However, it is also a popular Christmas lunch in the Marches region of Italy. As a main course, you have a choice
of tukey or porchetta. Italians love roasted chestnuts and frequently use them in their stuffing. You can roast chestnuts yourself or buy them packaged in cans or jars.
Just be sure to check that the chestnuts are not sweetened. Capon or cornish hens also make nice Christmas entrees. From the Lombardy and Veneto regions of Italy,
we have chosen Christmas Beet Ravioli or casunziei. The beet-red filling shows through the dough and gives the ravioli a beautiful rosy color. Beet ravioli also go very
well with ham or a pork loin. Another type of pasta that would go well with this meal is manicotti. To end a holiday meal, a tray of cookies is a common feature in Italian
homes. Struffoli, or fried honey balls, are also a popular Christmas dessert. Fresh and dried fruit and roasted chestnuts are also often served.
If you're craving something sweet, try one of our many dessert recipes.