Lunch on December 25th in central Italy, expects a dinner to be prepared on the eve "Thin", while it is permissible to abound with rich dishes the next day.
For the feast of the family par excellence, rich appetizers and at the end, typical traditional sweets are reserved.
Lunch on December 25th
Among the classic appetizers, we find the Bruschetta, the famous mixed fried broccoli and battered cod. Artichokes are very popular in Lazio, and also fried in batter, during the holidays, they are never lacking. Not only that, but once upon a time the typical abounded on the tables Roman stuffed bread, with mushrooms, offal and bechamel. This bread, once also present on the Christmas Eve table, accompanied theeel marinade, peeled shrimp, little ones octopus e pickles.
Often the side dishes can be the same as those of the Christmas Eve dinner, such as Roman-style artichokes, chicory, and even mixed and fried vegetables. Continuing with the former, we have the lasagna or fettuccine homemade, thick, porous and with meat sauce. Among the first courses, pasta with broccoli in arzilla broth, or spiked breed, also stand out. Tradition, however, would like the Roman-style broccoli soup made with rind.
Lunch on December 25th and fried golden artichokes
The broth with boiled meat is a must, which welcomes fresh pasta. Others prefer bucatini with tuna, but that it is fresh and well cut. After the first courses, always following the tradition, on this special day, the menu is based on meat. There is still cod, especially fried, or the marinated capitone, accompanied by a mixed fried vegetable. In Lazio the "broccoli" are the masters.
The king of the main courses, however, is the very famous lamb in the oven with potatoes; a tasty and flavorful type of lamb. Another dish always based on lamb meat it is stewed offal or with cherry tomatoes, sage and rosemary. However, at Christmas it is not a serving dish, but a sort of pause between the first and the second. The breaded and fried ribs are hardly missing on the tables, and are eaten with your hands "Finger sheet".
Grilled lamb
A must that could be found either at Christmas or at Santo Stefano is also the boiled meat to the picchiapò; a recovery dish for broth meat. The name picchiapò derives from the fact that the meat was cut and almost beaten. Then he ended up in a pan with tomatoes, onions and potatoes. According to the vulgate, the name derives from a fable of Trilussa, which tells of a certain Picchiabbò.
Nevertheless, on the tables, from which the tablecloth is not removed, there are always trays with walnuts, hazelnuts, almonds, dried figs. On this day it could be found the stracciatella, or even the next day. It's about "devotion", a succulent meat broth. You cook beaten eggs seasoned with salt, pepper, parmesan, nutmeg and, to taste, grated lemon zest.
The offal
the trays refer to the peasant tradition and we chat while tinkering with the nutcracker. Finally, to conclude on a sweet note, the gingerbread and the yellow pan they are present throughout central Italy. They are very similar to each other, spiced and stuffed with dried fruit, raisins and chocolate. Traditionally they were sweetened with honey, now replaced with sugar. They can be found in supermarkets, but they are still prepared in homes in the Pontine countryside and Ciociaria. Much loved are the mostaccioli, the crunchy with almonds, the nocchiate and nociate. Typical Lazio sweets, the nocchiate, very crunchy and delicious, with hazelnuts and honey. Nociate, on the other hand, are based on honey and walnuts. In the lower Lazio, pancakes with raisins and the tartalics with potatoes. And so, between a bingo and a merchant at the fair, you never get up from the table and your mouth never stops chewing.
