During the winter we have Christmas time which is considered as the greatest feast of the year. It is the feast day most appreciated and meaningful thanks to its ceremonies linked to the world of gastronomy. Some food is strictly connected with Christmas feasts and that time would lose its meaning and importance without having them.
We understand better the importance of food if we put together culinary art fascination and ritual dishes which have been characterizing for ages the new coming year. In this way we can perceive how food is able to emphasize the pleasure to be together. Winter is the season opposite to summer and is characterized by an harsh climate which invite us to cook more nourishing and heat-producing dishes able to warm up the long and cold evenings near fireplace. Apart from the feasts, there is another occasion which characterizes the gastronomy of this season: to butcher the pork. Is a kind of collective rite of really symbolic meaning always accompanied by dishes linked to the pork meat. In past times was considered as central time of the year.

» Acquacotta ("cooked water") with dried salted cod
» Stewed eel
» "Arvoltoli"
» Anise biscuits
» Cappelletti (small round of pasta stuffed with meat) cooked in broth
» Beans with pork rinds
» Spit-roasted piece of pork liver
» Lentils with sausages
» Chickpeas soup
» Pancotto (cooked bread)
» Pinoccate (cake made from flour, egg whites, pine seeds and sugar)
» Truffle polenta
» Sausages polenta
» Spit pork meat
» Strufoli
» Torciglione
» St. Costanzo torcolo (ring-shaped cake)
» Torta al testo (kind of bread cake cooked on baking dish)