Food is always at the heart of Bolognese traditions, and during Christmas, the table becomes a showcase of rich and flavorful dishes, sometimes reimagined with a modern or even vegetarian twist (though some purists may raise an eyebrow!).
Let’s explore the star dishes of Bologna’s Christmas celebrations. We also invite you to share your recipes and variations with us so we can feature them on our social channels.
Christmas Eve Dinner: The Tradition of Fish
Although Bologna is not a seaside city, Christmas Eve traditionally features fish-based dishes, following the Catholic custom of abstaining from meat. Some of the most beloved preparations include:
– Baccalà mantecato: A creamy delight often served with crostini or polenta.
– Spaghetti with clams: Simple yet refined, flavored with garlic and parsley.
– Stewed eel: An ancient recipe reflecting the roots of peasant cuisine.
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Christmas Lunch: His Majesty, the Tortellino
The centerpiece of a Bolognese Christmas is the lunch on December 25th, where the undisputed star is tortellini in brodo, often homemade, with recipes handed down through generations.
– Tortellini in brodo: Served in a warm capon broth.
– Green lasagna alla bolognese: Layers of spinach pasta, ragù, béchamel, and Parmigiano Reggiano.
These first courses are accompanied by hearty meat-based mains:
– Stuffed capon: Filled with a mixture of minced meat, eggs, and spices.
– Roast guinea fowl: Often enriched with pancetta and aromatic herbs.
Don’t forget the appetizers, where **mortadella mousse** is a must-have.
Christmas Sweets: The Certosino and More
Bologna’s dessert tradition is rich and varied, but the iconic Christmas treat is the **Certosino di Bologna** (or Panspeziale). This medieval dessert is made with honey, candied fruit, almonds, chocolate, and spices. Originally created by apothecaries (the ancient pharmacists), it was later perfected by Carthusian monks, giving it its name.
Other typical sweets include:
– Pinza bolognese: A simple pastry filled with Bolognese mostarda, a jam made with quince and apples.
– Zuppa inglese: A dessert made with sponge cake, custard, and Alchermes liqueur.
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The Toast: Local Wines and Digestifs
No Christmas is complete without a toast, and Bologna’s table always features local wines. Among the favorites are:
– Lambrusco: Sparkling and lively, perfect for pairing with rich traditional dishes.
– Pignoletto dei Colli Bolognesi: An aromatic white wine, ideal for lighter antipasti and first courses.
To conclude the meal, digestifs like Nocino, a walnut liqueur typical of Emilia, are served.
Happy Holidays!
The Story of the Certosino
The Certosino, also known as “Panspeziale,” is one of Bologna’s oldest traditional desserts. Its recipe dates back to the Middle Ages, when it was crafted by apothecaries using honey, precious spices, candied fruit, and almonds. Over time, Carthusian monks refined the recipe, and their influence gave this sweet its modern name. Today, the Certosino is a symbol of the city’s Christmas celebrations, but it’s so special that it deserves to be enjoyed all year round!
How to Best Enjoy It
Savor Certosino with a cup of hot tea or a glass of sweet wine to enhance its flavors. Every bite is a journey into the heart of Bolognese tradition.