Most people want to travel to Italy in summer, dreaming of meals al fresco, sun, and sea. But my favorite time to visit is in December. There are fewer crowds, incredible decorations, Christmas markets, skiing, and traditional Italian Christmas food!
But not everyone can (or wants to) make the trip during the colder months. So, we thought we’d bring some Italian Christmas cheer to you with our favorite traditional Italian Christmas foods. Whether you’ll be in the country or want to get a bit of the Belpaese home, here are some classics to inspire your Italian Christmas feast.
First, What is Traditional Italian Christmas Food?
As with almost everything in Italy—from language to pasta shapes—traditional Italian Christmas food varies regionally. However, you will generally find seafood dishes served for Christmas Eve dinner (la vigilia di Natale), while roasted meat, pasta, and soup or vegetable sides are served on Christmas Day.
Most Italians either enjoy a big Christmas Day lunch or a big Christmas Day dinner, but rarely both. The day after Christmas (December 26) is also celebrated. This day is called Santo Stefano, and often a lunch or dinner is served on this day as well. And, of course, there are always Italian Christmas desserts aplenty throughout the season!
Traditional Italian Christmas Food Across Italy
Let’s look at the types of Italian Christmas foods served (and that you can re-create at home). Traditional Italian Christmas meals contain several courses, and egg pasta or risotto is often the first course after the appetizers or antipasti.
Northern Italy
In Piedmont, you’ll find classics like agnolotti in broth or tajarin served with butter and sage or truffles, along with crowd-pleasers like ravioli (often a spinach pasta or filled with meat).
Meanwhile, in Trentino-Alto Adige, they dig into local dishes, including traditional Dolomites food. This includes recipes like the local dumpling known as canederli, which is made with cheese, butter, Parmigiano Reggiano, and sage.
In Lombardy, you’ll encounter the classics like Tortelli or casoncelli alla Bergamasca (above), a flavorful, spiced, stuffed pasta from Bergamo.
Because rice is a significant crop in Northern Italy, risotto also abounds, especially in Venice, where risi e bisi (rice with peas) is served.
Central Italy
As one of Italy’s food capitals, it’s no surprise that most families in Emilia Romagna enjoy traditional pasta dishes like lasagna Bolognese.
Central Italy has tortellini or cappelletti served in a rich, slow-cooked broth from Bologna through Tuscany and in Le Marche. Also, in the Marche, tomato and meat pasta known as maccheroncini di Campofilone is often served.
Southern Italy
Almost every corner of Southern Italy has a favorite classic pasta dish they make on Christmas.
In Campania, you’ll encounter spaghetti with clams (sometimes with fish roe or bread crumbs added on top). In Puglia, celebrations abound with the classic orecchiette con cime di papa (ear-shaped pasta with broccoli rabe). Meanwhile, Sicily’s iconic pasta con le sarde, pasta with sardines, is typical.
Finally, Calabria is known for its bountiful baked pasta on the Christmas menu, such as pasta ‘mbruscinata,‘ served alongside sausage, broccoli rabe, meatballs, and nduja salame.
Fish
Since fish is traditionally served on Christmas Eve, you’d be correct in thinking there are a lot of fish recipes out there. You may have even heard of the Feast of the Seven Fishes, but, FYI, that concept is Italian-American and not an Italian tradition. That said, there are still many fantastic seafood dishes to try region by region.
Northern Italy
Though seafood is more common in the South this time of year, a few traditional dishes are served in the North. For example, eel is a baked dish in Lombardy, while polenta with salt cod is often served in the Veneto region.
South of Veneto, in Emilia Romagna, you will also find baccalà or salt cod dishes. The fish is often baked and served with vegetables, drizzled in quality olive oil.
Southern Italy
Residents in urban areas like Naples enjoy eel dishes much like the Milanese. Pasta is often served with seafood, from mussels to clams to squid and calamari. Other dishes call for anchovies, such as a classic baked dish with anchovies, bread crumbs, and capers.
Poultry and Meat
A traditional Italian Christmas dinner, served on Christmas day, often includes roasted and braised poultry and meat like these dishes.
Across Italy
Many families in Italy like to serve Cappone as their main course on Christmas Day. Cappone is a rooster that a farmer castrates before it becomes mature, making the meat more flavorful and delicate.
Some families even serve two cappone, boiling one and roasting the other. They are often stuffed with walnuts and enjoyed with their natural juices spooned over the top.
Another holiday dish known to Italians but not often to Americans is quaglie con melograno or quail with pomegranate. Pieces of quail are marinated in pomegranate juice and then braised or roasted. You can also find guinea fowl roasted and stuffed with ground meat and spices.
Regional
In the Val D’Aosta region, you’ll encounter carbonade, a meat dish cooked in red wine. In Piedmont, the classic bollito misto often appears. In Friuli, there is a famous dish made with broccoli rabe and cotechino pork sausage.
True to form, the Tuscans serve the classic chicken liver crostini and dishes like roast guinea fowl, duck, or even bardiccio, a sausage made with spiced pork and fennel. The Umbrians usually roast guinea fowl or pigeon, while roast lamb or braised beef is typical in Abruzzo.
Desserts
Among traditional Italian Christmas foods, there are numerous classic Italian desserts. Italians also love Christmas cookies, whether walnut shortbread cookies, Zaletti, or traditional biscotti. Beyond cookies, though, region by region, you can also find more elaborate specialties.
Northern Italy
It isn’t Christmas in Lombardy until a panettone is served. This brioche-like sweet Christmas cake originated in Milan, and it is often considered an Italian fruitcake because it is traditionally made with dried fruit or nuts.
A quality panettone will be heavy for its size and rather pricey as it is made with lots of eggs and butter.
Over in Verona, the similar but different pandoro is king. It is buttery, star-shaped, and dusted with powdered sugar. Both panettone and pandoro are delicious, topped with whipped cream or fresh fruit.
Central Italy
In Tuscany, you’ll find beloved sweets like ricciarelli ( soft almond flour cookie) and panforte (a fruit and nut sweet from Siena during Christmas) and less-common dishes like castagnaccio, a cake made with chestnut flour, pine nuts, and raisins.
In Abruzzo, you can also enjoy a dessert made with chestnuts called caggionetti, a fried, sweet ravioli.
Southern Italy
Desserts tend to get sweeter and more numerous the farther South you go. As such, there is a long list of what you’ll find for dessert among traditional Italian Christmas foods.
In Sicily, classics like cassata and cannoli are standards. Puglia, Campagna, and Calabria celebrate with little fried dough balls and honey, known as struffoli. You’ll also find a delicious bar of nougat known as torrone throughout Italy, especially in the South.
Frequently Asked Questions
Christmas Eve: Traditionally, Italians observe "La Vigilia" with a feast.
Christmas Day: The main meal might include dishes like "Tortellini in Brodo" (tortellini in broth) and "Lasagna." The main course often consists of roasted meats like capon or "Capitone" (oven-baked eel), a favorite in Southern Italy. Desserts include "Panettone" (a Milanese fruitcake) and "Pandoro."
Panettone: A sweet bread loaf from Milan, loaded with candied fruits and raisins, which is customarily served during Christmas.
Pandoro: Similar to panettone but without the fruits, it is a sweet, star-shaped bread dusted with powdered sugar.
Torrone: A traditional Christmas nougat made from honey, egg whites, and toasted almonds.
Struffoli: Small, fried balls of dough coated in honey and decorated with sprinkles, a festive dessert from Naples.
Northern Italy: In regions like Lombardy and Piedmont, you might find "Bollito Misto" (mixed boiled meats with mostarda di frutta).
Central Italy: In Tuscany and Umbria, typical dishes might include "Ribollita" (a hearty soup made from bread and vegetables) served during the holiday season.
Southern Italy: Traditional dishes might include "Caponata" (sweet and sour eggplant relish) and "Capon" (roasted or boiled chicken often served during Christmas).
Most Beautiful Italian Christmas Markets
As you indulge in the rich traditions of Italian Christmas foods—from panettone and pandoro to savory dishes like tortellini in brodo—you’ll experience the flavors that define the holiday season across Italy.
But to truly embrace the festive spirit, pair your culinary exploration with a visit to one of the country’s Christmas markets. Our guide to the 10 most beautiful Italy Christmas markets highlights where you can experience twinkling lights, artisanal crafts, and more holiday treats.
Have Us Plan Your Italy Trip
Looking to travel to Italy to try traditional Italian Christmas food for yourself? Our Italy travel planning services are here to help.
