Torrone (Cremona, region Lombardy)

The torrone is a traditional confectionery product for Christmas and New Year. It was invented in the town Cremona (region Lombardia), but it is now a tradition in the whole country.

There are different versions, some of them are covered with chocolate or contain pistachio nuts in addition to, or as a replacement of, hazelnuts and almonds. This recipe is a classical one.

Sicilian anchovies (Acciughe alla siciliana, region Sicily)

Ingredients (4 servings)

dry white wine 1/2 glass

10 cloves of garlic

sage leaves

1 onion

2 tablespoons of vinegar

3 ripe tomatoes

600 g of anchovies

2 tablespoons of olive oil

salt and pepper

roasted bread croutons

Pasta with dried salted cod (Tiana 'e baccalà, region Calabria)

This is a typical dish of the region Calabria, usually cooked on Christmas eve. Before cooking it, you need to soak the dried cod in water for 2 to 4 days. In other versions of this recipe the pasta can be replaced by potatoes or some tomato sauce might be added.

Bruschette alla marinara (seafood bruschette – an Italian appetiser)

This a variation of the traditional bruschetta.

Ingredients (4 servings)

white sliced bread (ideally pane toscano)

shelled shrimps – 400 g

1/2 glass of stock cube broth

1 onion

parsley

salt and pepper

olive oil

Jota (jota soup - region Friuli Venezia Giulia)

The jota is a soup typical of the town Trieste (region Friuli Venezia Giulia). There are different versions of it, many of them also include potatoes. Traditionally this dish should be prepared to be served on the following day, after it has "rested". In this case you should boil it again and wait until it has cooled down a bit before serving.