Our journey through the culinary traditions of the holidays continues, today we discover the delights of central Italy.

Let's start from Emilia Romagna, home of good cuisine, especially meat-based, where tortellini and cappelletti rigorously in broth triumph on the tables, there is no shortage of tagliatelle or pumpkin lasagna.
Typical dessert of the Emilian holidays is the Christmas bread and the typical fried or baked Christmas tortelli filled with cream.

The Tuscans savor crostini of liver for an appetizer, the agnolotti alla fiorentina a very tasty first course of the Tuscan gastronomic tradition, made with a very tasty filling based on minced meat, mortadella and beets.
Roast guinea fowl or duck, bardiccio is also prepared , a pork sausage spiced with fennel.

The cod dominates the tables on the eve of Lazio. To satisfy fish and meat lovers, we prepare pasta with broccoli in spright broth or Roman-style broccoli soup with rind.
There are also fried or soaked eel and chicory salad. Finally the nougat and pampepato, with lots of dried fruit.

Macaroni from Campofilone are traditional in the Marches, and the region is also famous for vincisgrassi, a typical baked pasta made with layers of thin egg pasta and topped with meat sauce and béchamel.

A characteristic dish of Christmas in Abruzzo are macaroni alla chitarra with balls: homemade pasta rolled out with a rolling pin, topped with tomato sauce and tasty meatballs. Lasagna and soups are also protagonists in Abruzzo.

Cappelletti cooked in a fragrant capon broth are a must on the tables of Umbrian families at Christmas. Main courses include breaded ribs, jugged pheasant and stewed sausages with lentils. The sweet symbol of the Christmas holidays in Umbria is Panpepato, in its dough there are tasty ingredients such as chocolate, dried fruit, cinnamon and nutmeg.