3 Italian Delicious Christmas Foods

One of the most beautiful things in Italy is the food, with their originality, their variety, and their incredible taste! Around the world, only Southern Italian foods and traditions are known because only Southern Italians emigrate abroad in the past while Northern Italians did not. Because of that fact, most of the Northern Italian cuisine is unknown abroad. In this website, I will try to provide information, recipes, music, history, and traditions of all Italy, but I will focus in particular on Northern Italy.

Since it’s almost Christmas you can find here three Italian traditional foods. The first is pork based, so if you are not a Christian you can skip it and go to the second two, that are equally delicious and virtually unknown. Links to buy those products online or recipes to prepare them yourself will be provided. Enjoy!

Let’s start with the first one that is the best of the best and is a must try for every pork and bacon lover! Its name is COTECHINO.  This is a delicious salami that is eaten cooked. According to tradition, this salami is boiled for two hours in hot water and is served with a sauce made with vegetables and lenses. This dish is eaten particularly the last of the year and it’s popular belief that it brings money and wealth.

At the end of the article, you can find all the links to buy cotechino online and here the recipe to prepare it:


For 4 people:

  • 250 grams (0.60) pounds of lentils
  • 1 carrot
  • 2 tablespoon of extra virgin olive oil
  • Salt and pepper
  • 1 onion
  • 1 stick of celery
  • 1 tablespoon of concentrated tomato sauce
  • 1 medium size cotechino

Wash the lentils under running water and then put them in a large container and cover them up completely for at least 2 hours. After the two hours are over clean and chop the onion, the carrot and the celery in very small pieces. Put abundant olive oil in a casserole and fry the veggies until they will be done, being careful to stir them continuously and not burn them. Add the lentils and keep stirring by putting the heat on low. Melt the tomato sauce in half cup of hot water and add it.


Lavate le lenticchie sotto l’acqua corrente, e poi mettetele in una ciotola abbastanza grande da contenerle comodamente.

Aggiungete acqua fredda in modo che risultino sommerse per alcuni centimetri.

Lasciate le lenticchie in ammollo per almeno 2 ore.

Pulite e lavate il sedano, la carota e la cipolla.

Tritate le verdure e mettetele a rosolare in una casseruola con l’olio.

Unite le lenticchie, fatele rosolare qualche minuto mescolando, poi unite il concentrato di pomodoro sciolto in po’ di acqua calda.

Aggiungete altra acqua calda, in modo che le lenticchie siano ben coperte.

Aggiustate di sale e pepe, coprite e lasciate cuocere a fuoco basso fino a quando le lenticchie saranno molto morbide ma non sfatte, unite altra acqua calda mano a mano che sarà assorbita.


Le lenticchie possono essere cotte in anticipo e riscaldate al momento di servirle.

Bucherellate tutta la superficie del cotechino con un ago, poi fasciatelo con un pezzo di tela bianca, e legatelo con dello spago da cucina bloccando con cura le due estremità.

Deponete il cotechino in una pentola in cui stia comodamente orizzontale, ricopritelo di acqua fredda, ponete sul fuoco e portate ad ebollizione.

Riducete il fuoco e fate sobbollire per circa 2 ore; di tanto in tanto controllate il livello dell’acqua e se necessario aggiungete acqua bollente facendo in modo che il cotechino sia sempre completamente sommerso.

Scolate il cotechino, sfasciatelo, tagliatelo a fette.

Distribuite le lenticchie ben calde e un uguale numero di fette di cotechino in quattro piatti, possibilmente riscaldati, e servite subito.