Cantucci e vin santo
No Italian winter meal is truly complete without a couple of crunchy cantucci dipped in sweet, aromatic vin santo. Cantucci are dry biscuits baked twice, so they can – technically- last for a while.
In my family, the holiday season is announced by the warm and comforting smell of freshly baked cantucci straight from the oven. In November, my mom makes plenty of them not only to give as holiday gifts to friends and neighbours, but also to ensure there’s an ample supply to enjoy throughout the entire winter.
Italian winter holiday warmers
Holiday food is a fleeting indulgence reserved for a special time of the year and so only the best is served. A typical Tuscan lunch over the holidays starts with homemade chicken liver pate (fegatini), alongside a variety of cured meats and cheeses. In my family, my uncle hunts in the Tuscan forest for wild bore and deer that he transforms in delicious prosciutto, sausages and ragu. To make sure nothing is missing from the table, he trades some of these delicacies for cheeses from the neighbouring farms. To follow, some of the most comforting, heartwarming – often handmade by grandmas – stuffed pasta like tortellini or ravioli dressed in rich, meaty sauces and sprinkled with generous Parmigiano.
Roman Puntarelle Salad
Nothing is more quintessentially Roman than a salty, sour and crunchy salad made with fresh puntarelle.
It accompanies any winter lunch, especially around the holidays. Preparing puntarelle demands dedication and a generous amount of time, making it an ideal pastime for when there’s no school or work to be done. Basking in the warm winter sun stripping away the hard outer leaves of the plant while chatting and sharing life stories is a favourite holiday activity in most markets, squares and courtyards.
