Northern Italy boasts a rich culinary heritage shaped by its diverse landscapes, from the Alps to the fertile plains of the Po Valley. The cuisine emphasizes hearty, flavorful dishes that highlight local ingredients like dairy, rice, and game.
Here are some recipes of some of the most popular festive meals from this region:
1. RISOTTO ALLA MILANESE
Ingredients:
1 cup Arborio rice
1 small onion, finely chopped
4 cups chicken broth (hot)
1/4 cup white wine
1/4 tsp saffron threads
2 tbsp butter
1/4 cup grated Parmesan cheese
Salt to taste
Steps:
Sauté onion in butter until translucent.
Add rice and toast for 2 minutes.
Deglaze with wine, then add broth gradually, one ladle at a time, stirring constantly.
Dissolve saffron in a small amount of broth and add it mid-way.
Stir in Parmesan and butter at the end.
2. POLENTA
Ingredients:
1 cup cornmeal
4 cups water
1 tsp salt
2 tbsp butter or olive oil
Optional: grated cheese
Steps:
Bring water to a boil, add salt, and slowly whisk in cornmeal.
Reduce heat and stir constantly until thickened (30–40 minutes).
Serve creamy or let cool and slice.
3. PIZZOCCHERI
Ingredients:
300g pizzoccheri pasta (buckwheat noodles)
2 potatoes, diced
200g Savoy cabbage, shredded
200g Valtellina Casera cheese, cubed
50g butter
2 garlic cloves
Sage leaves
Steps:
Cook pasta, potatoes, and cabbage together in salted water.
Layer drained ingredients with cheese in a serving dish.
Melt butter with garlic and sage, pour over the dish, and serve hot.
4. BAGNA CAUDA
Ingredients:
6 garlic cloves
100g anchovies in oil
1/2 cup olive oil
2 tbsp butter
Steps:
Gently cook garlic in olive oil until soft.
Add anchovies and butter, stirring until smooth.
Serve warm with raw or cooked vegetables.
5. VITELLO TONNATO
Ingredients:
500g veal roast
1 carrot, celery stalk, and onion (for broth)
100g canned tuna
2 anchovy fillets
1 tbsp capers
1/2 cup mayonnaise
Steps:
Simmer veal with vegetables until tender. Slice thinly.
Blend tuna, anchovies, capers, and mayonnaise to make the sauce.
Serve veal topped with sauce.
6. RAVIOLI DEL PLIN
Ingredients:
Pasta dough (2 cups flour, 2 eggs)
Filling: minced meat (pork/beef), spinach, Parmesan, nutmeg
Sauce: butter and sage
Steps:
Roll out dough and add filling in small dollops.
Seal and cut ravioli.
Boil and serve with butter and sage.
7. BOLLITO MISTO
Ingredients:
1kg mixed meats (beef, chicken, sausage)
2 carrots, celery, onion (for broth)
Salsa verde (parsley, capers, anchovies, garlic, olive oil)
Steps:
Simmer meats with vegetables until tender.
Slice and serve with salsa verde or mostarda.
8. TORTELLINI IN BRODO
Ingredients:
Tortellini (store-bought or homemade)
4 cups chicken or beef broth
Steps:
Heat broth and cook tortellini in it until tender.
Serve hot with grated Parmesan.
9. SPECK AND CANEDERLI
Ingredients:
200g stale bread
100g speck, diced
1 cup milk
2 eggs
2 tbsp flour
Parsley, salt, pepper
Steps:
Soak bread in milk, mix with speck, eggs, and seasonings.
Form dumplings, coat in flour, and cook in broth or water.
10. BISTECCA ALLA FIORENTINA
Ingredients:
1 thick-cut T-bone steak (Chianina beef if possible)
Olive oil, salt, pepper
Steps:
Bring steak to room temperature, season with salt and pepper.
Grill over high heat, 5–7 minutes per side for rare.
Rest for 10 minutes before serving.
ENJOY!
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