Tipical Christmas speciality in Lombardia

Tipical Christmas speciality in Lombardia are synonymous with Panettone*. It seems that its name comes from a certain Toni, baker’s boy. He decided to enrich the simple every day used bread with butter, eggs, sugar, raisins and candied fruit. He wanted to make it a beautiful greedy. But we must not forget also other traditions. Markets and stalls animate the streets of the cities of Lombardy for the entire month of December.

Of particular interest is the traditional Christmas market in Livigno .
In addition to handicrafts, ornaments and decorations for the Christmas tree, Livigno offers food stands. They serve delicacies such as chestnuts, walnuts, apples, the typical gingerbread, cakes and fried delicious mulled wine. The atmosphere is made even more impressive by the Christmas songs. Throughout the advent period all the houses of Livigno will show candles, following the ancient tradition


Tipical Christmas speciality in Lombardia 

  • Capon consommé in jelly;
  • Tortellini in broth or casoncelli;
  • Capon stuffed (with crushed grain and bologna eggs) accompanied by the Cremona mustard;
  • Sticks (skewers of chicken and beef) with salad;

For dessert: nougat, panettone or sbrisolona.

Filled pastas are among the first canonical dishes of parties in the Italian tradition of lean for the Christmas Eve dinner, fat and rich for the Christmas dinner.

  • In Lombardia, between Bergamo and Brescia, they use casoncelli (casoncei), crescents stuffed with meat and pasta salami cooked in capon broth
  • between Mantova and Cremona there are pumpkin tortelli, served with butter, sage and parmesan
  • in Milan a must stuffed pasta in broth, but borrowed from the neighboring towns tradition.


Tipical Christmas speciality in Lombardia


500 g flour,  eggs 75 g, 1 tbsp olive oil, 100 g sausage, ground beef 150 g, 1 clove of garlic, 20 g butter, 1 bunch parsley, 2 tablespoons bread crumbs, Parmesan cheese 1 tablespoon, nutmeg, salt and pepper.


  • Work the mixture well (for 15 minutes) until you get a soft and smooth paste, then wrap it in cling film and let stand for about half an hour.
  • Roll out a thin sheet and cut out discs from 8.10 cm in diameter (the size of course is at the discretion and taste of who prepares them).
  • Take a chopped parsley and garlic and put it to fry over low heat with the butter (or optionally the olive oil, in this case the flavor will be more pronounced and aromatic) in an earthenware pot.
  • Peel the sausage, crumble and add it to the meat, add the mince and cook for about 10-15 minutes, then remove from heat.
  • Pour the browned meat into a bowl, let it cool and then add the breadcrumbs, Parmesan and the remaining eggs. Add salt, pepper and flavored with a generous grating of nutmeg.
  • Work the ingredients so they can blend perfectly.
  • Fill the dough disks with a small teaspoon of filling, close them in half and seal the edges well.
  • Fry the butter with the sage and meanwhile casoncelli boiled in salted water.
  • Drain them in a bowl and toss with the hot butter flavored with sage and parmesan.

Tipical Christmas speciality in Lombardia


200g of peeled sweet almonds, 250 g of white flour, 150 g of ground corn meal end, 200 g of sugar, 1 teaspoon vanilla, grated rind of 1 lemon 2 egg yolks, 10 g of butter molten at room temperature, more butter to grease.



  • Chop almonds.
  • Then sift together the two types of flour and vanilla and commit them in a heap on a pastry board
  • Forms a depression in the center, combine the sugar, keeping aside two tablespoons, almonds, lemon zest, egg yolks and butter melted.
  • Mix the ingredients quickly with the fingertips because the dough is crumbled and not homogeneous.
  • Take a cake: butter it and within it, crumble with your fingertips the dough, filling it with a good number of grains which then will weld together during cooking.
  • Put in a preheated oven at 180 ° C and cook for about an hour
  • Just cooked remove the “sbrisolona” from the oven, shaking the pan to loosen the cake, do it then slip on a serving plate and powder the surface with the sugar which is kept aside.



Here you can find all the events in Lombardia for the Christmas period:


Dieta Mediterranea has chosen this Christmas market due to its particularity:

After the huge success of 2014 and 2015, returned the ‘December 8, 2016 the CHRISTMAS MARKETS in the Medieval Village in BAGNARIA.

The presence of numerous and selected craftsmen, artists and local producers makes this market an unique event (due to its location). To enhance the importance of the day of the Immaculate conception will return the San Germano Gospel Choir with a free concert in the Church of San Bartolomeo. An exhibition of nativity scenes and  the streets of the village will be animated by Christmas music performed by pipers.

The Proloco organizes a food court with hot sandwiches, sweets, mulled wine, hot chocolate and tea. Children can also bring their letters to be delivered directly to Santa Claus.
Info and reservations: prolocobagnaria@gmail.com


*(see article http://www.dietamediterranea.biz/christmas/pandoro-or-panettone)

No Replies to "Tipical Christmas speciality in Lombardia"

    Leave a reply

    Your email address will not be published.