/ Our magazine / Christmas in the north: what are the gastronomic traditions?
/ Our magazine / Christmas in the north: what are the gastronomic traditions?
Italian Christmas traditions are an enchantment that unfolds from the top of the Alps to the beaches of Sicily.
We will explore the rich and fascinating culinary customs that make Christmas in Italy a very special time.
The first stop of our journey takes us to the North.
The Aosta Valley Christmas table is a real spectacle for the senses.
Fondue, with local cheeses such as Fontina and Toma, is a dish whose presence is undisputed.
To accompany, you can't miss the famous Saint-Vincent Black Bread, a rye bread with an intense flavor.
But the real protagonist of Christmas in Valle d&' Aosta is the roasted goat, a delicious traditional dish that goes perfectly with &' crisp mountain air.
Pork, slow-cooked and served with quince sauce, is another Christmas classic.
Venetian Christmas specialties are warm, tasty and enveloping.
Sardines in saor, an appetizer, bring to the table the contrast between fried sardines and the sweetness of &' raisins and pine nuts, all marinated in a mixture of vinegar and onions.
Risotto alla Trevigiana is a first course that combines the scent of rice with the unique flavor of Treviso radicchio and butter.
Creamed cod, on the other hand, is a delicious second course prepared with cod that is soaked, cooked in milk and fish broth, and creamed with d& #39 extra virgin olive oil; olive and grated cheese.
Pandoro cannot be missing on Venetian tables.
Christmas Eve is a special time for many Italian families, and in Lombardy, dinner is a real spectacle.
A traditional Christmas Eve dish is stuffed capon, a tasty second course prepared with a long cooking that makes the meat softer.
The capon broth is often followed by other dishes such as Mantovana pumpkin tortelli and casoncelli alla bergamasca.
On the occasion of the Christmas Eve Dinner, Christmas is prepared in capon broth, a sort of long macaroni with a smooth and porous surface and with a biased cut end, prepared with durum wheat flour.
Farinata, a sort of jerky made with chickpea flour, is a traditional side dish for this dinner.
Ligurian families conclude their meal with Christmas sweets: pandolce and canestrelli.
Let's continue our Christmas food and wine journey in Piedmont.
Piedmontese Christmas desserts are a &' an authentic delight, among which the bignole and the desserts that contain hazelnuts such as nougats and pralines stand out.
Trentino-Alto Adige, located among the impressive Alps, offers a Christmas wrapped in a &' magical mountain atmosphere. Here, culinary traditions are mixed with Austrian and German influences
.Christmas Eve is often characterized by dumplings, bread dumplings served in broth, butter or other.
As a second course, roe deer or baked goat are usually served.
Christmas desserts in Trentino-Alto Adige are rich and aromatic: like zelten, dried and candied fruit combined with pasta that are a must.
In the heart of Friuli, the festivities bring to the table traditional dishes such as brovada and muset, a delicacy based on turnips and cotechino served with polenta.
First courses include delicious plum dumplings, while Christmas desserts include Gubana, a round cake with an irresistible filling of raisins, walnuts, pine nuts and a touch of liqueur.
In Northern Italy, the food and wine traditions of Christmas are a true spectacle of flavors and aromas that embrace the holidays with warmth and conviviality.
The culinary traditions of Northern Italy during Christmas are a celebration of &' regional identity, a journey through the traditions of every corner of the country, a &' experience that warms the heart and delights the palate.
Angela Cordioli
S&M
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