May your celebrations be traditional.

There are traditions that the table never forgets and renews year after year, generation after generation.
Christmas and New Year are celebrated in our country in different ways and derive from a strong local food history, linked to ancient traditions that mix with the mists of time. There are, however, elements of connection between peoples that carry the flavor of custom.

What would a New Year's table be without cotechino, zampone, and lentils? An Emilian tradition that has commonly settled on all Italian tables, with ways and forms sometimes adapted to the local traditions. Paired with mostarde in the Cremona and Mantua areas, seasoned with pearà in the Veronese region, or matched with typical lentils from the hills of Norcia or Colfiorito.  

Then there are products that are fundamentally rooted in a restricted territory, such as the ancient Salama da Sugo from Ferrara.
A very complex product rich in ingredients that enlivens the sumptuous holiday tables after a long cooking time.

But the holidays are also the ideal place for traditional pastries like Pandoro and Panettone, or more regional ones like Panforte di Siena, Ricciarelli, or Cavallucci.

Finally, the fruit… it’s finally the time for Sicilian oranges. There is no San Nicola, Santa Lucia, Babbo Natale, or Befana that could ever forget it!
 

Bernardo Pasquali

S&M