Christmas is almost here! Have you decided what you are serving for the festive family feast? If you are looking for ideas for traditional Christmas dishes from Abruzzo, here is a list of my favourite ones.
Cardoon soup (zuppa di cardo) is considered a lighter festive dish, although, as calorie count goes, it is still quite rich. In Abruzzo, thistle stalks are called “Christmas greens” and the soup is traditionally made for pranzo natalizio, on December 25. Check out the recipe in my post about the Christmas thistle soup from Abruzzo.
Baccalà fritto in pastella
On Christmas Eve, most households in Abruzzo sit down for a meat-free meal. The tradition is to have fish instead. Baccalà (salted cod) is devoured in large quantities on December 24. I am very fond of fresh baccalà fritters, or baccalà fritto in pastella. In old days, they were made in large quantities to last until the Epiphany on January 6. Although, you can buy baccalà fritters in some supermarkets, the best ones are made at home and eaten hot. Click on the image below for a video recipe that shows you step by step how to make them (in Italian with English subtitles).
Parrozzo is a relatively recent addition to the regional cuisine. Luigi D’Amico, a pastry shop owner in Pescara, created the first parrozzo cake for his wealthy customers in 1919. He was inspired by the ancient corn bread called “pan rozzo” with a distinctive semi-spherical shape, bright yellow inside and a burnt black crust. D’Amico’s sweet luxurious version of the poor shepherds’ bread called for many of eggs, almonds and dark chocolate. You can buy an industrial boxed version of D’Amico’s parrozzo but, naturally, the best ones are made by artisans in small bakeries across Pescara. See this recipe for parrozzo in English.
Torcinelli abruzzesi is another traditional Christmas treat. Different versions and shapes of this deep-fried dough with boiled potatoes dessert exist across Italy. Torcinelli is one of my favourite Christmas dishes from Abruzzo not only because they are tasty (especially freshly fried and hot!) but also because, like many other tipical dishes here, they remind about the region’s humble past when peasants came up with delicious recipes using simple local ingredients. Torcinelli were made on Christmas Eve while fasting, so it was a torture for kids to see chests full of these treats and not being able to eat them until next day. Watch this video recipe to learn how to make torcinelli abruzzesi. Don’t worry if your Italian is not up to scratch, it is easy enough to follow.
As you can see, there is a lot of frying going on in Abruzzo coming up to Christmas. It takes a while to make these deep-fried sweet dumplings but they are totally worth it. The most common filling of chickpeas, cacao, grape must and cinnamon might seem like a strange combination for a modern palate but give it try. There is also a version with nuts, grape jam and must, which is popular in the Chieti Province. In supermarkets you’ll also find caggionetti with… oh, horror, Nutella! See the recipe for traditional caggionetti here.
For more traditional recipes see Recipes from Abruzzo e-book.