Christmas in the South: what are the holiday dishes?

Italian Christmas traditions are a delight that unfolds from the peaks of the Alps to the beaches of Sicily. We will explore the rich and fascinating culinary customs that make Christmas in Italy a truly special time.

The third stop of our journey takes us to the South.
 

Abruzzo

Abruzzo, a region known for its charming geographical diversity, boasts Christmas culinary traditions that represent both the sea and the mountains. One of the most representative dishes is fish broth, a Christmas interpretation of the famous "brodetto" of Abruzzo, enriched with shellfish and exquisite fish.

“Lu cardone” is traditionally the dish of abundance, “assembled” with countless ingredients, as on the day of the feast it was “necessary” to compensate for the poor cooking of everyday life.

Following this, among the second courses, there is Stuffed Turkey, Turkey alla Canzanese, whose 7-hour cooking broth is transformed and served in jelly, Chicken or Lamb, cooked over the grill.
 

Molise

During Christmas in the heart of Molise, traditional dishes make their way to the table, offering unique flavors. The cardoon soup, brodetto alla termolese, a tasty fish-based specialty, and baccalà arracanato are the predominant dishes. 

The baccalà is prepared in two variants: one with bread crumbs, garlic, bay leaves, oregano, raisins, pine nuts, and walnuts; the other baked, with savoy cabbage, parsley, bread crumbs, raisins, and walnuts. 
 

Campania

In Campania, Christmas is an occasion to celebrate religious traditions, particularly through living nativity scenes, a scenic re-enactment of the birth of Jesus. The minestra maritata, typical of the Neapolitan tradition, is a winter soup with a robust and rich flavor, made with pork and vegetables. 

This hearty dish is ideal for bringing the family together around the table during cold Christmas evenings.
Moreover, Neapolitan sweets are the stars of the Christmas celebrations. Pastries like struffoli (small fried dough balls coated in honey) and susamielli (honey and nut cookies) are just some of the delights to savor during the Christmas season.
 

Basilicata

As we explore the Christmas culinary traditions of Southern Italy, we stop in Basilicata. Christmas Eve is a moment of joy and sharing, and dinner offers a variety of fish-based dishes, such as boiled baccalà with sweet peppers.

Among the most appreciated first courses are the strascinati, so called for the way they are prepared, that is, dragged on the work surface with the fingers.
 

Puglia 

In Puglia, during the Christmas festivities, cime di rape and pettole (or pittule), fried leavened dough balls filled with tomatoes, capers, oregano, and anchovies, or in the sweet variant, are prepared. You can also enjoy grilled eel, fried baccalà, and oven-baked lamb with lampascioni, small onions with a bitter aftertaste. 

Here we can also find fried panzerotti, stewed baccalà, and baccalà tiella, a recipe where the fish is baked with potatoes, cherry tomatoes, and spices.
 

Calabria

The Christmas meal in Calabria begins with an appetizer composed of cured meats and local cheeses, such as caciocavallo, accompanied by pancakes and cauliflower fritters, along with baccalà salad with "cancariddi cruschi". Among the traditional first courses for Christmas, spaghetti with anchovies and bread crumbs garnished with a hint of red chili stand out.

The desserts are numerous, but the Cannarituli, fried gnocchi later soaked in cooked must are the most typical.
 

Sicilia 

For the Christmas menu, we start with Crispelle "c'angiova" (stuffed with fresh ricotta), a fragrant fried leavened dough. Next comes the pasta ncaciata, a baked pasta with ragù, eggs, eggplants, and cheese, and the ripiddu nivicatu, a suggestive and delicious representation of Etna erupting. 

Also in Sicily, baccalà reigns supreme on Christmas tables, battered and fried.
 

Sardegna 

Sardinia, nestled in the heart of the Mediterranean, celebrates Christmas with typical dishes that recall the traditions of the island. In the Sardinian Christmas delights, we can discover culurgiones, stuffed ravioli, seasoned with a fragrant tomato sauce.

Another first course often prepared during this period is malloreddus, semolina gnocchi, with a striped surface and a slightly elongated shape.

As for the meat-based second courses, there is young pig with myrtle. The side dishes presented are simple, made with seasonal vegetables, such as radishes.

Finally, seadas are fried pastries with a cheese filling, served with honey.

The Christmas festivities in Southern Italy are an occasion to unite families and celebrate culinary traditions passed down from generation to generation. Each region offers unique dishes that reflect their history, culture, and love for good food.

S&M