Ciao Food Lover!
Christmas in Italy isn’t just a holiday; it’s a strict culinary protocol.
From the fish market to the wine cellar, every bite has a reason and a season.
This week on the Gourmetaly blog, we are unwrapping the three pillars of an authentic Italian Christmas.
The Great Debate: Christmas Eve vs. Christmas Day
If you sit down at a Roman table on December 24th and ask for steak, you might get a dirty look.
The rules are clear: The Vigil (Eve) is strictly for seafood to “purify” the body.
Christmas Day, however, is a carnival of rich meats and stuffed pastas.
Discover why we fast before we feast and learn the history behind the Capitone.
Panettone: The King of the Table
Forget the heavy fruitcakes you know.
A true Italian Artisan Panettone is a cloud of butter, eggs, and patience (it takes days to rise!).
Whether you prefer it classic with candied fruit or modern with chocolate glaze, no Italian home is without one.
But how do you spot a real artisanal Panettone from a fake one?
Stop Drinking Champagne with Dessert!
Here is a pro tip that will change your holiday toasts: Dry bubbles (Brut) actually clash with sweet desserts.
If you want to enhance that slice of Panettone, you need the right sweetness in your glass.
Moscato? Passito? Prosecco?
We break down exactly what to pour when the cake comes out.
Your friends heading to Rome next year?
Give your loved ones an unforgettable experience
Click and shop your Christmas gift
Don’t wait!
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