Each Italian region is
fiercely proud of its own speciality and celebrates tradition and
innovation in equal measure.
Therefore if you want to
put an Italian Christmas Eve spread together you have a vast array of
dishes to choose from but fish and seafood are a pretty common theme
at this time. This is especially efficacious as a traditional
Christmas Eve supper would happen well after Midnight Mass and is a
deeply religious time. In fact for tradition’s sake nothing should
be eaten until after Mass is said.
My approach would be to
have a pureed chestnut soup, finished off with grappa cream. Another
recipe in the same vein is chestnut and rice soup where Fontina
cheese is mixed into cooked chestnuts and rice then finished with
some ground cinnamon. This recipe can be found in Cucina e vini del
piedmonte e della valle d’Aosta by Laura Gras Portinari and
combines the warming seasonal treat that is the chestnut with a hint
of spice which also suggests Christmas.

Those, who like me,
practised their pasta this summer or last, on a Flavours cooking holiday will relish the
opportunity to make some serious Christmas tortellini.
These little packets are
filled with chicken and float gracefully in a golden sea of broth.
Beef, parmesan, celery, carrot, onion is a gentle precursor to the
squeeze of juice and meat that floods your taste buds as the
tortellini burst; just the thing when coming in from a frosty night
in church.
I also approve when it
comes to offering a mixture of soup and light courses, and I like the
idea of grazing and socialising rather than a sit down meal at
midnight. It also gives the option of preparing much in advance
without harm.
That doesn’t mean to say
you will get away with not consuming plenty of calories,
unfortunately as all things sweet make a regular appearance at this
season of festivities. Gubanna, for example, is the traditional cake
served at both Christmas and Easter and comprises a sponge with a
filling of raisins, Masala, walnuts, hazelnuts and pine nuts grated
orange zest and the finest dark chocolate. Finished with a thin pink
icing dribbled across the top when the cake is still warm, it makes a
neat change from Panettone.

Panettone, stuffed capon
with a rich stuffing which includes parmesan, mince, herbs, sausage
or more cheese, Insalata di Rinforzo or Struffoli. The choice is
yours but it really is worthwhile constructing your own Italian feast
to usher in the Christmas festivities.
If on the other hand you
fancy doing some research in the flesh there is still time to book a
place on a Flavours cooking course in Sicily or Tuscany this December.
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