Capitone, or eel, from Lazio
From north Italy to south (more or less), our writer takes a look at those most traditional and distinctly regional of Italian dishes: the ones trotted out for Christmas.
Nothing is more Italian than its culturally significant foods. And there is no time in the year when culinary traditions are more alive than during the Christmas season, when every table is royally laden with the most typical foods. During the rest of the year all the characteristics that define our extremely different regional dishes are not as evident as they used to be—people now tend to eat lighter and more generic foods—but at Christmas the grandmas want to have fun and...Read More