{"id":61050,"date":"2022-12-14T09:00:00","date_gmt":"2022-12-14T08:00:00","guid":{"rendered":"https:\/\/issimoissimo.com\/?p=61050"},"modified":"2022-12-15T13:15:50","modified_gmt":"2022-12-15T12:15:50","slug":"a-very-pelli-christmas-lunch","status":"publish","type":"post","link":"https:\/\/issimoissimo.com\/buonissimo\/a-very-pelli-christmas-lunch\/","title":{"rendered":"A Very Pelli Christmas Lunch"},"content":{"rendered":"\t\t
If Christmas Eve dinner is a delicate mix of light fare \u2013 fish and seafood \u2013 and indulgent treats \u2013 lots and lots of panettone \u2013 Christmas lunch in Italy is all about carb-feasting, meat-eating, and putting on a real show of a banquet. <\/strong><\/p> \u00a0<\/p> The meal usually starts around midday and lasts well into the evening, with breaks in between to open<\/strong> presents<\/strong><\/a>, play a <\/strong>board game<\/strong><\/a> or two, and maybe, just maybe, take a walk around the block to stretch your legs and prepare for a second round of food<\/strong> \u2013 although it\u2019s also perfectly acceptable to stay indoors all day instead.<\/p> \u00a0<\/p> The dishes on the menu follow strict traditions<\/strong>, which vary from region to region. Tortellini in brodo <\/em>are an Emilia-Romagna <\/strong><\/a>must, while Campania<\/strong><\/a> prefers a hefty pasta bake. Marche locals will serve cappelletti <\/em>(similar to tortellini)<\/em>, while in Sicily<\/strong><\/a> you might find crispelle <\/em>(fried dough) stuffed with anchovies or ricotta, and fried baccala <\/em>(cod) as a main.<\/p> \u00a0<\/p> Regardless, the gastronomic affair<\/strong> is one to be enjoyed wholeheartedly, and always with your loved ones. <\/strong><\/p> \u00a0<\/strong><\/p> Of course, it helps if one of those loved ones happens to be a chef, like Michelino Gioia of <\/strong>Hotel Il Pellicano<\/strong><\/a>. A Christmas enthusiast, Gioia loves to put together a fanciful Christmas menu for his family because, as he\u2019ll tell you, \u201cChristmas lunch is the most joyful of meals<\/strong>, and going all out for it is part of the fun.\u201d<\/p> \u00a0<\/p> We asked him to share his dreamy take on the yuletide celebration<\/strong>, from starters to dessert. What we got is a blend of Il Pellicano and his own traditions<\/strong>, with a focus on locally sourced ingredients \u2013 in this case those of the Tuscan coast, his adopted home.<\/p> \u00a0<\/p> Ready to dig in?<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Abundance is the word of the day at Christmas, and Goia likes to reflect that in a dual choice of starters: Orbetello eel with fennel, mixed salad and foie gras<\/strong>; and Tuscan chicken livers with a spiced sauce<\/strong>. \u201cOpening the meal with two dishes speaks of a special occasion and having different options on the table means satisfying every palate<\/strong>,\u201d he says. \u201cThe Orbetello eel is similar to capitone (the female of the eel), which is a typical fish we eat in Campania on Christmas Eve. I like proposing it on the 25th because not everyone might be in the mood for meat just yet.\u201d Also, eating capitone is supposed to bring good luck<\/strong><\/a>, as the fish resembles the snake that tempted Eve in the Garden of Eden.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Add a touch of festive cheer to your Christmas lunch dishes by using red berries as well as decorative elements. Better yet, opt for a festive table setting, from candle holders to dinner ware.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\tSTART WITH<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
How to<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ISSIMO X Villeroy & Boch Peperoncino Flat Plate, Set of 6<\/a><\/h2>\t\t