Last updated on December 15th, 2024
December in Italy is a special month of celebration and festivities. Cities come to life with brightly colored lights and rural towns break bread at food festivals or religious events. No matter where you are in Italy in December, there is a reason to celebrate and you can be sure there is going to be something good to eat and drink along the way.
I have been celebrating the holidays in Italy since 2012 with my Italian family and while we don’t always agree on what to have for dinner, we all find common ground over indulging in stick to your bone stews, Christmas sweets, New Year cakes and lots of other treats along the way.
These are my top foods (sweet and salty) to try in Italy in December. I’ll share which Italian region to try it in and if I have a secret spot to order it at.
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Canederli
Where To Try It: Trentino South-Tyrol
Canederli are iconic round bread dumplings born from la cucina povera to make use of stale bread and provide a hearty meal. The basic recipe includes stale bread, flour, milk, and eggs. These round dumplings can be customized with various ingredients like Italian cheese, speck, and wild herbs, and are often cooked and served in a savory beef broth or with butter.
Good To Know: Common types of canederli include con speck – with speck, con formaggio – with cheese, ai funghi – with mushrooms, or con spinaci – with spinach.
Zuppa alla Santè
Where To Try It: Molise
Zuppa alla Santè is a festive soup traditionally enjoyed at Christmas dinner in various regions, each area boasting its unique recipe. The base is chicken broth into which mini meatballs, fried cheese balls or bread pieces, cabbage, egg, and cheese is added. This unconventional yet delicious soup is truly unique and a must try food in December in Italy!
Pandoro
(Pronounced pahn-dohr-oh in Italian)
Where To Try It: Veneto
Pandoro, meaning “bread of gold,” is named for its golden color, achieved from the numerous egg yolks in its rich, brioche-like dough. Flavored subtly with vanilla and free from nuts or candied fruits, it has a buttery, airy texture. Don’t forget to sprinkle it with the included packet of powdered sugar at the bottom of the box.
Learn More: Read Pandoro vs. Panettone – An Italian Christmas Cake Showdown or try serving it at home like my Italian family with Mascarpone Cream. And, make sure you’re cutting it correctly!
Torrone
Where To Try It: Piedmont
Torrone, known as nougat in English, is a Christmas staple in Italy. Its name comes from the Latin verb “torrere,” meaning toasted, referring to the roasted nuts. Torrone can be hard and crunchy or soft and chewy, catering to various tastes and preferences.
Panforte
Where To Try It: Tuscany, specifically Siena
Panforte is a traditional Tuscan Christmas cake with origins dating back to the year 1000. Initially called ‘Christmas bread’ or ‘Pan Pepatus,’ it was once exclusively served to nobles and clergy due to its costly ingredients like almonds and spices. The cake also includes orange peel, cedar, and melon.
Bring It Home: Panforte lasts months, making it a great food gift or souvenir to bring back from Italy. For more gift ideas check out my Italian Gift & Souvenir Guides!
Cioccolata Calda
Where To Try It: Anywhere in Italy
Cioccolata calda, or hot chocolate, is one of the top foods (or drinks!) to eat in Italy in December. Made from dark chocolate, milk, and sugar, this drink is velvety and extremely thick compared to American versions. Be sure to order it with whipped cream or panna montana!
Struffoli
Where To Try It: Naples
Struffoli, a traditional Neapolitan Christmas sweet, consists of small balls of sweet dough that are deep-fried, coated in honey, and decorated with colorful confetti and candied fruit. The dough includes lard and aniseed liqueur. You may see them called cicirata or cicerchiata in other regions.
Panettone
Where To Try It: Milan
Panettone, a rich brioche bread studded with raisins and candied fruit, is Italy’s most famous holiday treat. Enjoyed for breakfast, as an afternoon snack, or dessert, it’s also a common gift (or souvenir!).
Read More: About panettone and other Italian breads in Bread in Italy and be sure you are cutting it correctly!
Vincigrassi
Where To Try It: Le Marche
Vincisgrassi is a decadent lasagna from Le Marche, made with egg pasta, rich ragù, and béchamel to try in Italy in December. The ragù includes chicken giblets, cloves, and seasonal meats like duck or hare, creating a deep, flavorful dish. A hint of fresh nutmeg adds an earthy touch.
Tortellini in Brodo
Where To Try It: Bologna or Modena
Tortellini in brodo, a comforting dish of homemade tortellini cooked in rich capon broth or beef broth and topped with parmesan, is embraced as the weather gets chilly. Once reserved for Christmas due to its labor-intensive nature, it’s now enjoyed year-round thanks mass production and accessibility at Italian grocery store.
Zampone Modena
Where To Try It: Emilia-Romagna
Zampone Modena is the sausage with a story. Back in 1511 when villagers were under siege by Pope Julius II, they preserved food by stuffing chopped, seasoned meat into pig’s trotters. Today, it’s a beloved dish seasoned with nutmeg, cinnamon, and cloves.
Cotechino con Lenticchie
Where To Try It: Anywhere
Cotechino con lenticchie is a traditional dish enjoyed on New Year’s meant to bring good luck and prosperity to those eating it. It’s made with a specific kind of pork sausage called cotechino cooked in a pot of brown lentils. You are unlikely to see this food served any other time of the year so be sure to try it in December!
Bollito Misto
Where To Try It: Northern Italy, particularly in Piedmont and Emilia-Romagna
A traditional Italian boiled meat dish made with beef, veal or sometimes, chicken, served with a variety of sauces and other boiled vegetables.
Porchetta
Where To Try It: Street vendors and local markets in Florence, Rome or Norcia.
Porchetta is a savory, aromatic, and moist boneless pork roast seasoned with garlic, rosemary, and fennel. You can order it by the weight or choose to eat it right then and there in a white roll.
Pasta con le Sarde
Where To Try It: Coastal towns and cities in Sicily such as Palermo or Catania
Pasta con le sarde is a seasonal coasted first course made by dressing handmade pasta in a pasta sauce made with fresh sardines, wild fennel, pine nuts, raisins, and saffron. This sweet and salty mix is a classic Sicilian way of cooking.
Insalata Siciliana
Where To Try It: Sicily
Insalata Siciliana is a refreshing salad made from seasonal oranges with thinly sliced fennel, sometimes black olives and drizzled with extra virgin olive oil. The sweet and tangy citrus pairs beautifully with the crispness of the fennel and the briny olives, creating a harmonious blend of flavors and textures.
Make It: Learn to make this easy salad with Italian Fennel and Orange Salad.
Gnudi
Where To Try Them: 15 Restaurants to Try on Your First Trip to Florence
Gnudi, meaning “nude” in Italian, are light dumplings from Tuscany made from ricotta, parmesan cheese, spinach and a touch of nutmeg. The mixture is rolled into small balls and lightly dusted with flour before being gently poached in boiling water until they float to the surface and served with a simple sage and butter sauce.
Good To Know: Gnudi are sometimes on the menu at Cooking Classes in Tuscany.
Curious to know more about Italy’s seasonal foods, dishes, and produce? Check out
Foods to Eat in Italy by Month in January – February – March – April – May – June – July – August – September – October – November – December and by Season in Spring – Summer – Fall – Winter.
Italian Fruits and Vegetables in Season in January – February – March – April – May – June – July – August – September – October – November – December.
Italian Nuts
