Italian Christmas Food: What do Italians really eat for Christmas

In Italy, food is the heart of every celebration, and Christmas is no exception. From the seafood feasts of the coastal regions to the hearty roasts of the inland areas, Italian Christmas food is a celebration of family, tradition, and delicious food.

When it comes to Christmas, Italy is a treasure trove of culinary traditions. Each region boasts unique dishes that reflect local flavors, history, and culture. But Italian Christmas Food it's not only about the Feast of the Seven Fishes (which is more Italo-American), there's so much more!

In this post, we'll explore what Italians really eat during the festive season, covering traditional dishes, regional specialties, and some must-try recipes. Whether you're planning an Italian-themed holiday meal or are just curious about Italian Christmas traditions, this guide has you covered.

Jump to:

• The Significance of Food in Italian Christmas Celebrations
• Christmas Eve: La Vigilia di Natale
• Christmas Day: Il Pranzo di Natale
• Traditional Italian Christmas Desserts
• Regional Specialties and Variations
• Beverages to Accompany the Feast
• More Christmas Recipes

The Significance of Food in Italian Christmas Celebrations

In Italy, Christmas is not just a time for religious observance but also an occasion to gather with family and friends over elaborate meals which sometimes last the whole day. The festive period extends from La Vigilia di Natale (Christmas Eve) to Epifania (Epiphany) on January 6th, with each day featuring specific dishes that highlight regional specialties.

Christmas Eve: La Vigilia di Natale

Traditionally, Italians observe a meatless Christmas Eve, focusing instead on fish and seafood dishes. This practice, rooted in religious customs, varies across regions:

Northern Italy

• Veneto: A typical dish is baccalà alla vicentina, where salt cod is slow-cooked with onions, anchovies, milk, and olive oil, then served over polenta.
• Liguria: Cappon magro is a layered seafood salad featuring fish, shellfish, and vegetables, all dressed with a green sauce.

Central Italy

• Tuscany: The meal may include Seafood Risotto, or spaghetti allo scoglio (Spaghetti with seafood in a tomato or white sauce).
• Lazio: Broccoli e arzilla is a traditional soup made with skate fish and Roman broccoli, flavored with garlic and chili.

Southern Italy

• Campania: In Naples, the table features spaghetti alle vongole (spaghetti with clams) and capitone (fried eel), symbolizing good luck.
• Sicily: Dishes like pasta con le sarde (pasta with sardines) and insalata di arance e finocchi (orange and fennel salad) are common.

The emphasis is on fresh, locally sourced seafood, prepared in ways that honor regional traditions.

Christmas Day: Il Pranzo di Natale

Christmas Day is marked by a lavish lunch that varies significantly from one region to another:

Northern Italy

In Northern Italy, Christmas Day menus often feature hearty dishes suitable for the colder climate.

• Cappelletti in Brodo: Small, hat-shaped pasta filled with meat or cheese, served in a rich capon broth. This dish is especially popular in Emilia-Romagna.
• Agnolotti del Plin: A Piedmontese specialty, these are small ravioli filled with roasted meat and served with a meat sauce or in broth.
• Bollito Misto: A variety of boiled meats, including beef, chicken, and cotechino sausage, typically served with flavorful sauces.
• Casoncelli: From Lombardy, this traditional stuffed pasta is a Christmas classic.

Central Italy

Central Italian regions offer a blend of pasta and meat dishes that highlight their rich agricultural heritage.

• Lasagne al Forno: Particularly in Emilia-Romagna and Tuscany, this baked pasta dish layers flat noodles with rich meat ragù, béchamel sauce, and Parmigiano-Reggiano cheese.
• Cappone Arrosto: Roast capon, a castrated rooster, is a traditional centerpiece, especially in Tuscany. Roast guinea fowl is also very common.
• Abbacchio al Forno: In Lazio, roast lamb seasoned with garlic, rosemary, and olive oil is a festive favorite, accompanied by puntarelle salad and roasted potatoes.
• Tacchino Ripieno: Stuffed turkey, often filled with a mixture of meats, chestnuts, and herbs, is enjoyed in Umbria.
• Crostini di Fegatini (chicken liver pâté on toast): also called Crostini Neri (black crostini) this Tuscan appetizer is a classic and cannot miss on any special occasion.

Southern Italy

Southern Italian Christmas meals are vibrant and flavorful, reflecting the region's diverse influences.

1. Pasta al Forno: A baked pasta dish with layers of pasta, meatballs, cheese, and sometimes eggs, common in Sicily.
2. Capretto al Forno: Roast kid goat, marinated with herbs and wine, is a traditional dish in Calabria.
3. Baccalà alla Lucana: In Basilicata, salt cod is prepared with peppers and potatoes, showcasing local flavors.
4. Salsiccia e Friarielli: A Neapolitan dish featuring sausage cooked with bitter greens, highlighting the region's love for robust flavors.

Traditional Italian Christmas Desserts

Desserts hold a special place in Italian Christmas celebrations, with each region offering its own sweet specialties:

• Panettone: Originating from Milan, this tall, dome-shaped sweet bread is filled with candied fruits and raisins. It's now enjoyed nationwide.
• Pandoro: Hailing from Verona, this star-shaped cake is dusted with powdered sugar, resembling the snowy peaks of the Italian Alps.
• Torrone: A nougat confection made with honey, sugar, egg whites, and toasted nuts, popular in regions like Piedmont and Sicily.
• Struffoli: Neapolitan in origin, these are small fried dough balls coated in honey and sprinkles, often arranged in a mound or ring shape.
• Panforte: A dense, spiced fruitcake from Siena, rich with nuts and dried fruits, reflecting medieval origins.
• Cartellate: From Puglia, these are fried pastries shaped into roses, drizzled with honey or vincotto, enjoyed as a sweet treat during the festive season.

Regional Specialties and Variations

Italy's regional diversity is vividly displayed in its Christmas culinary traditions:

• Emilia-Romagna: Known for cappelletti (small stuffed pasta) served in capon broth, a dish symbolizing warmth and comfort during the festive season.
• Veneto: Features mandorlato, a hard nougat with almonds, traditionally enjoyed during the holidays.
• Trentino-Alto Adige: Celebrates with zelten, a fruitcake made with dried fruits and nuts, reflecting the region's Austro-Hungarian influences.
• Abruzzo: Serves caggionetti, sweet ravioli filled with chestnuts, almonds, and chocolate, then fried and dusted with sugar.

Beverages to Accompany the Feast

Italian Christmas meals are complemented by regional wines and liqueurs:

• Prosecco: A sparkling wine from the Veneto region, often served as an aperitif.
• Vin Santo: A sweet dessert wine from Tuscany, traditionally paired with cantucci (almond biscuits).
• Limoncello: A lemon liqueur from the Amalfi Coast, sipped as a digestif.

More Christmas Recipes