Italy is rich in gastronomic traditions and if there is an occasion that unites everyone at the table, it is Christmas.
Countless culinary traditions have been handed down from north to south and the golden rule is to eat well.
So close to Christmas Eve and Christmas lunch, we have collected for you who follow us all the curiosities about our beautiful Italy and how Christmas is celebrated.

Let's start with the tables of the North, in the Aosta Valley the most popular dishes are those based on cured meats and cheeses. La Mocetta, a salami of ancient origins with honey croutons, Arnad lard accompanied by cooked chestnuts or slices of polenta. Among the first courses you cannot give up the Valpellinentze soup, an ancient preparation based on beef broth, flavored with pepper and nutmeg, then poured into a bowl containing bread, blanched cabbage leaves and fontina, then passed back in the oven. .

In Piedmont, agnolotti del plin, fresh pasta stuffed and seasoned with boiled roast sauce mixed with polenta and sauces, a good braised meat in Barolo and, finally, bignole in abundance, cannot be missing.

Even the Lombard tradition for Christmas day includes among the appetizers the cold cuts that are served with the famous Cremona mustard, the first courses are based on pumpkin tortelli alla mantovana or casoncelli alla bergamasca. Surprisingly, one of the most traditional dishes follows, eel cooked in foil. The dessert is one and only one: panetùn.

In Friuli Venezia Giulia they consume brovada and muset, a soup of turnips and cotechino, with polenta, and then tripe with sauce and cheese and capon.

The great classics of Venetian cuisine are the risotto with radicchio, a dish that enhances the red radicchio of Treviso, a typical PGI product of those areas, with a very delicate flavor. polenta with cod and boiled meat with sauces.

In Liguria on the 25th the favorites are the Natalini in capon broth, a sort of long macaroni with a smooth and porous surface. Another specialty are ravioli al gusto with a rich filling of meat and vegetables.

On the tables of Trentino and South Tyroleans, canéderli or Knödel, the most popular Christmas dishes based on potatoes, cheese and butter, cannot be missing. Roe deer or kid in the oven and to close the strudel or zelten, made with dried fruit and candied fruit.