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.
In this recipe the shrimp are roasted and cooled to room temperature before
serving. The cocktail sauce has some vodka added for a little extra Christmas
cheer but it can be made without it as well.
The verb stracciare in Italian means to tear, to rip, to shred. This refers to the
texture of the egg and cheese mixture that is swirled into the simmering
broth. It is a light soup with origins in Rome but it it served in many other
regions of Italy.
This is a very simple salad but it is the high quality of the ingredients
that make it special. The combination of the green Romaine, red
Campari tomatoes, and white burrata make it a beautiful Christmas
Raviol with red beet filling, also called casunziei rossi, are from the
Lombardy and Veneto regions of Italy. Casunziei is the term given to the
folded half-moon shaped ravioli in these regions. They are also
sometimes called Christmas Beet Ravioli because they are often served
Chestnut stuffing is a traditional Thanksgiving turkey stuffing for many Italian
families but it is also nice for Christmas. Add the chestnut stuffing to a
beautifully roasted turkey flavored with rosemary and sage and get ready for
all the compliments.
All of these side dishes are nice accompaniments to the traditional turkey, ham, or
roasted meats that are served for Christmas and throughout the holiday season.
Choose from a collection of tradtiona lItalian Christmas desserts like
struffoli, zuppa Inglese, pizzelle, pandoro, and more.
This version of porchetta combines all of the flavors of the traditional roast,
including the golden crunchy skin, but the recipe has been recreated for the