7 Italian Christmas Dinner Ideas Inspired by Nonna’s Handwritten Notes

Growing up, I cherished the moments spent with Nonna in the kitchen, where her handwritten notes brought traditional Italian recipes to life. Each dish carried a story, a warmth that filled our home during the holidays. For this Christmas, I’d love to share seven ideas that honor that legacy and invite you to create your own festive gathering. From hearty mains to irresistible desserts, there’s something special waiting to inspire your celebration.

Classic Lasagna Al Forno

Classic Lasagna Al Forno is a traditional Italian dish that consists of layers of pasta, rich meat sauce, creamy béchamel, and generous amounts of cheese. Perfect for family gatherings and holiday celebrations, this hearty casserole is not only comforting but also a crowd-pleaser. The combination of flavors and textures makes it a quintessential part of an Italian Christmas dinner.

Cooking Instructions:

1. Prepare the Meat Sauce:
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
• Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned.
• Stir in the canned tomatoes and tomato paste, followed by the dried oregano and dried basil. Season with salt and pepper.
• Let the sauce simmer for about 20-30 minutes, stirring occasionally. Remove from heat once it reaches a thick consistency.
2. Make the Béchamel Sauce:
• In a saucepan, melt the butter over medium heat.
• Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until lightly golden.
• Gradually pour in the milk while continuously whisking to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
• Season with salt, pepper, and a pinch of nutmeg, then remove from heat.
3. Preheat the Oven:
• Preheat your oven to 180°C (350°F).
4. Assemble the Lasagna:
• In a large baking dish, spread a thin layer of the meat sauce on the bottom.
• Place a layer of lasagna noodles on top. Spread some ricotta cheese over the noodles.
• Add another layer of meat sauce, followed by a layer of béchamel sauce.
• Sprinkle some mozzarella cheese on top.
• Repeat the layering process (noodles, ricotta, meat sauce, béchamel, and mozzarella) until all ingredients are used, finishing with a final layer of béchamel sauce and a generous sprinkle of grated Parmesan cheese on top.
5. Bake the Lasagna:
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
6. Let it Rest:
• Once out of the oven, allow the lasagna to rest for about 10-15 minutes before cutting. This will help the layers hold their shape.
7. Serve:
• Slice the lasagna into portions and serve warm. Enjoy this comforting dish with a fresh salad or some garlic bread for a complete meal!

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Risotto Alla Milanese

Risotto Alla Milanese is a classic Italian dish that hails from the northern city of Milan. Characterized by its creamy texture and the striking golden color imparted by saffron, this luxurious risotto is both comforting and elegant, making it a perfect addition to any festive Italian Christmas dinner. The rich flavors complemented by the creaminess of the Arborio rice create a sumptuous dish that pairs beautifully with a variety of meats or can stand alone as a hearty main course.

Cooking Instructions:

1. Prepare the Broth:
• In a medium saucepan, bring your chicken or vegetable broth to a simmer. Once it reaches a simmer, reduce the heat to low to keep it warm while you prepare the risotto.
2. Sauté the Onion:
• In a large heavy-bottomed pot or pan, heat the olive oil and half of the butter over medium heat.
• Add the finely chopped onion and sauté until it becomes transparent and soft, about 3-4 minutes.
3. Toast the Rice:
• Add the Arborio rice to the pot with the onions. Stir continuously for about 2-3 minutes until the rice grains turn slightly translucent at the edges.
4. Add the Wine:
• Pour in the white wine and cook, stirring frequently, until most of the liquid is absorbed by the rice.
5. Incorporate the Saffron:
• Add the saffron threads to the warm broth, stirring to dissolve the saffron. This will infuse your risotto with a rich golden color and flavor.
6. Slowly Add Broth:
• Begin adding the warm broth to the rice one ladle at a time, stirring gently and allowing the rice to absorb the liquid before adding the next ladle. This process should take about 18-20 minutes. Continue this until the rice is creamy and al dente.
7. Finish the Risotto:
• Once the rice is cooked, remove the pot from heat. Stir in the remaining butter and grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste, giving it a final stir.
8. Serve:
• Transfer the Risotto Alla Milanese to serving plates or a large serving dish, and garnish with additional Parmesan cheese if desired. Serve warm and enjoy!

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Osso Buco With Gremolata

Osso Buco With Gremolata is a traditional Italian dish originating from the Lombardy region, renowned for its rich flavors and tender meat. This dish features braised veal shanks cooked slowly until the meat is melt-in-your-mouth tender, served with a vibrant gremolata made from parsley, garlic, and lemon zest that adds a fresh and zesty contrast to the rich sauce. It’s a perfect centerpiece for a holiday feast or special occasion.

Cooking Instructions:

1. Prepare the Veal Shanks:
• Pat the veal shanks dry with paper towels and season generously with salt and black pepper.
2. Sear the Shanks:
• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and sear them on all sides until golden brown, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
3. Cook the Vegetables:
• In the same pot, add the diced carrot, celery, and chopped onion. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Deglaze with Wine:
• Pour in the dry white wine, scraping up any browned bits stuck to the bottom of the pot. Allow the wine to simmer for about 2-3 minutes until slightly reduced.
5. Add Remaining Ingredients:
• Return the browned veal shanks to the pot. Add the chopped tomatoes, bay leaves, beef or chicken stock, and additional salt and black pepper to taste. Bring the mixture to a gentle simmer.
6. Braise the Shanks:
• Cover the pot with a lid, reduce the heat to low, and let the osso buco braise for about 2 to 2.5 hours, or until the meat is very tender and falling off the bone. Check occasionally and add more stock or water if necessary to maintain the sauce’s consistency.
7. Prepare the Gremolata:
• While the osso buco is cooking, prepare the gremolata by combining the chopped fresh parsley, lemon zest, and minced garlic in a small bowl. Mix well and set aside.
8. Finish and Serve:
• Once the veal is tender, remove the pot from heat. Serve the osso buco topped with a generous spoonful of gremolata for added freshness and brightness. Pair it with risotto, polenta, or crusty bread to soak up the delicious sauce. Enjoy!

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Baccalà Alla Vicentina

Baccalà Alla Vicentina is a traditional Italian dish from the Veneto region, celebrated for its rich and savory flavor. This dish features salted cod that is slowly cooked with onion, milk, and spices, resulting in a creamy and aromatic dish that captures the essence of Italian coastal cuisine. It’s a delightful centerpiece for festive gatherings, especially during Christmas.

Cooking Instructions:

1. Prepare the Salted Cod:
• Rinse the soaked salted cod under cold running water to remove excess salt. Pat it dry with paper towels and cut it into large chunks.
2. Sauté the Onions and Garlic:
• In a large deep skillet or saucepan, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until it becomes translucent and soft, approximately 5-7 minutes. Then, add the minced garlic and continue to sauté for an additional minute until fragrant.
3. Add the Cod:
• Carefully add the pieces of salted cod to the skillet with the sautéed onions and garlic. Cook for about 3-4 minutes, allowing the fish to brown slightly on all sides.
4. Pour in the Milk:
• Pour the milk over the cod, adding the bay leaves and black pepper. Bring the mixture to a gentle simmer.
5. Cook Slowly:
• Reduce the heat to low and cover the skillet. Let the baccalà cook gently for about 30-40 minutes, stirring occasionally. Ensure the cod is tender and easily flakes apart.
6. Garnish and Serve:
• Once cooked, remove the bay leaves and adjust the seasoning with additional black pepper if needed. Serve the Baccalà Alla Vicentina hot, garnished with freshly chopped parsley. Enjoy this dish with polenta or crusty bread to soak up the rich sauce.

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Panettone: A Holiday Tradition

Panettone is a classic Italian sweet bread loaf, traditionally enjoyed during the Christmas season. Originating from Milan, this tall, dome-shaped treat is infused with citrus zest and dotted with dried fruits, such as candied oranges and raisins. Its airy texture and rich flavor make it a beloved centerpiece for holiday feasts and a delightful gift to share with loved ones.

Cooking Instructions:

1. Prepare the Yeast Mixture:
• In a small bowl, combine the warmed milk and active dry yeast. Stir gently and let it sit for about 10 minutes, until it becomes frothy.
2. Mix Dry Ingredients:
• In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center of the dry ingredients.
3. Add Wet Ingredients:
• To the well, add the frothy yeast mixture, softened butter, eggs, orange zest, lemon zest, and vanilla extract. Using a wooden spoon, combine the ingredients gently until a rough dough starts to form.
4. Knead the Dough:
• Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little flour as needed.
5. Incorporate Fruits:
• Once the dough is kneaded, fold in the dried candied fruits and raisins until evenly distributed throughout the dough.
6. First Rise:
• Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 2 hours, or until it has doubled in size.
7. Shape the Loaf:
• After the dough has risen, punch it down gently to release air. Shape it into a round ball and place it in a panettone mold or a deep round cake pan lined with parchment paper.
8. Second Rise:
• Cover the shaped dough again with a towel and let it rise for another hour, until it has puffed up.
9. Preheat the Oven:
• Preheat your oven to 180°C (350°F) during the last 15 minutes of the second rise.
10. Bake:
• For added decoration, you can sprinkle sliced almonds on top of the dough just before baking. Bake the panettone in the preheated oven for about 30-40 minutes, or until it is golden brown and a skewer inserted into the center comes out clean.
11. Cool:
• Once baked, remove the panettone from the oven and let it cool in the mold for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
12. Serve:
• Enjoy your freshly baked panettone sliced and served with a glass of wine or a cup of coffee. This delightful sweet bread will surely add joy to your holiday celebrations!

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Struffoli: Sweet Italian Fritters

Struffoli are delightful Italian sweet fritters that are often enjoyed during festive occasions like Christmas. These small, honey-drenched, and crunchy balls of dough are typically topped with colorful sprinkles and sometimes nuts, making them a popular treat for celebrations. Their light and airy texture combined with the sweet honey glaze creates a delicious dessert that is sure to be a hit at any holiday gathering.

Cooking Instructions:

1. Prepare the Dough:
• In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution of the dry ingredients.
• Make a well in the center of the flour mixture and add the eggs, melted butter, and milk. Mix together with a wooden spoon until a rough dough forms.
2. Knead the Dough:
• Transfer the dough to a floured surface and knead it for about 5-10 minutes, until it is smooth and elastic. The dough should be slightly sticky but manageable.
3. Shape the Fritters:
• Divide the dough into small pieces, about the size of a walnut. Roll each piece into a small, thin rope shape, then cut it into small pieces (about 1 cm long). This will create small balls that will puff up when fried.
4. Fry the Struffoli:
• In a deep frying pan or pot, heat oil to around 180°C (350°F). Carefully add the small dough pieces in batches, ensuring not to overcrowd the pan. Fry them for about 4-5 minutes, turning occasionally until they are golden brown and puffed.
5. Drain Excess Oil:
• Use a slotted spoon to remove the fried struffoli from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
6. Prepare the Honey Glaze:
• In a large saucepan, gently heat the honey over low heat until it becomes warm and slightly liquid.
7. Coat the Fritters:
• Add the fried struffoli to the warm honey and gently toss them to coat evenly. Ensure each piece is well coated in honey.
8. Serve and Garnish:
• Transfer the honey-coated struffoli to a serving platter. For decoration, sprinkle sugared toppings, colorful sprinkles, and any additional candied fruit or nuts on top as desired.

Enjoy your homemade struffoli, a sweet and festive addition to your Italian Christmas table!

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Tiramisu: A Decadent Finish

Tiramisu is a classic Italian dessert that is both rich and creamy, layered with flavors of cocoa, coffee, and mascarpone cheese. This no-bake treat is perfect for celebrating special occasions like Christmas, providing a delightful end to any festive meal. Its name translates to “pick me up,” and the combination of coffee-soaked ladyfingers and luscious mascarpone makes it an irresistible dessert that your guests will love.

Cooking Instructions: