Our experience ends with the tables of Southern Italy in a riot of flavors.

Each province of Campania has different typical Christmas dishes, but what unites all of them and absolutely must not be missing is the escarole pizza, the starter par excellence, stuffed with vegetables, pine nuts, raisins and anchovies. It continues with spaghetti with clams, friselle, stuffed capon with salad and then struffoli and dried fruit. During the Christmas lunch, you eat the famous soup married one of the oldest courses of Neapolitan Christmas cuisine.

Simple and tasty dishes, in Molise we start with mixed fried cold cuts and ricotta calzone followed by thistle soup, fish-based brodetto alla Termolese, and cod made with breadcrumbs, garlic, bay leaves, oregano, raisins, pine nuts and walnuts.

Lucanian cuisine is meticulous in form and flavors. Lampascioni, anchovies and cod are the most popular dishes to be savored with pettole, Christmas savory pancakes. In the beautiful Basilicata they prepare strascinati with meat sauce, it is fresh pasta that takes its name from the processing method. A classic of the Christmas tradition is cod with crusco pepper, a type of pepper that is characterized by crunchiness.

In Puglia at Christmas there is little joke: focaccia, among the starters stuffed with lampascioni stewed with onion.
Turnip greens and pettole stuffed with tomatoes, capers, oregano and anchovies, In this region surrounded by the sea on the tables on Christmas Eve, the kings are seafood, but also shelled prawns, roasted eel and fried cod.
While the orecchiette with turnip tops remain the first symbolic dish of this region, during the Christmas lunch it is also possible to taste cavatelli with seafood. Cartellate are the typical dessert of Christmas in Puglia, a true delight with honey or the bond of figs, a centuries-old tradition that is carried on every year by family within the family.

In Calabria, antipasti based on cured meats and cheeses such as caciocavallo or pecorino cotronese are prepared which are accompanied by pancakes and cauliflower fritters, as well as cod salad with cancariddi cruschi.
Among the first courses the scialatielli or strangugliaprieviti, seasoned with pork ragout or pork ragout together with meatballs and vrascioli (always meat), and baked pasta, a timbale of pasta topped with tomato sauce and stuffed with suppressed.

The rich and tasty dishes are perfect for celebrations in Sicily, among the starters there are the Crispelle "c'angiova", they are leavened and fried dough topped with fresh ricotta. Pasta 'ncaciata, a baked pasta made with ragù, eggs, aubergines and plenty of cheese, is part of the Christmas tradition of every Sicilian city. The typical Sicilian sweets are: Cuccia, Buccellato, Cobaita, Nucatuli, Mostaccioli, Sfinci filled with strictly fresh ricotta cream, sweets with figs, Cuddureddi, sweets filled with cooked wine, almonds, cinnamon, sweet cous cous and cassata

In Sardinia, the flavors and aromas of the hinterland live in harmony with the fresh ones of the Mediterranean, so Sardinian pecorino, mustèba, a traditional Sardinian cured meat prepared with fine pork, with a smoky flavor, chase each other on Sardinian tables. Followed by the 'Iscabecciu': small fish breaded with durum wheat semolina and fried together with garlic and cherry tomatoes, accompanied by Orziadas, breaded and fried sea anemones served with pepper and lemon. Among the first courses we find the Culigones de casu, ravioli with aged cheese and some vegetables with saffron and nutmeg dipped in a tomato and pecorino sauce.

We told the history and the countless culinary traditions of our country during the holidays through the dishes and dishes typical of each region, because we know, Christmas is the celebration that unites everyone at the table.