Food

Menu: Northern-Italian Christmas Dinner

December 14, 2010

Vanilla-Rum Custard (La Tart) — The creaminess of this classic vanilla custard gains an edge with the addition of light rum.Penny De Los Santos

Cooks in the Italian Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio. Get the recipe for Torta di Sant'Antonio (Sant'Antonio Apple Tart) »Todd Coleman

Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).Penny De Los Santos

Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. See the recipe for Vitello Tonnato (Veal with Tuna-Caper Sauce) »Penny De Los Santos

Tender veal shoulder soaks up the rich wine sauce in this slow-cooked dish. See the Recipe for Braised Veal»Penny De Los Santos

Cheese and Bread Soup (Soupe Crasse) — Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.Todd Coleman

Veal and Escarole Ravioli (Agnolotti) — Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.Penny De Los Santos

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