Buon Natale! Christmas in Italy

  • December 11, 2010 · 6:30 PM
  • Massimo's Kitchen Studio

For many Italians and those of Italian descent, the delight of gathering around a bountiful, beautifully laid table, the thrill of indulging in unforgettable regional dishes, and the convivial holiday atmosphere are enough to inspire the greatest of culinary feats. During the Christmas holidays fanciful specialties claim a place of honor at the table. These are traditional dishes that add a festive note to seasonal menus. The Christmas season in Italy goes for three weeks, starting 8 days before Christmas known as the Novena. A strict fast is observed a day before Christmas and ends 24 hours later with an elaborate celebratory Christmas feast. While the Christmas Eve dinner excludes meat items and is based mainly on fish, it is permissible to eat meat on Christmas Day. The Christmas cake is of a light Milanese variety known as "Panettone" and contains raisins and candied fruits or the "Pandoro" a soft golden colored variety which originated in Verona. Chocolate is also featured in the menu. We will celebrate this beautiful and bountiful season with Massimo leading us through a culinary exploration of of the regional specialities that are famous throughout the country during the holiday season. Space is limited to 36 people maximum. You are welcome to invite friends, just indicate the number of people attending when you RSVP. Fee: $75 + HST per person. Wine: Guests must bring their own wine. A recommended list will be sent out to all those participating, a couple of days before the dinner

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  • Cristina T.

    Vito and I loved spending the evening with so many of our closest friends!
    The food was awesome, great company and many thanks to Mass and Andrea for being such wonderful hosts! See you in 2011.

    December 13, 2010

  • Dr. D.

    A rich evening of food, wine and conversation. The food is an education and taste experience. You need to pace yourself better than I did. The food doesn't stop coming. It was all good.

    December 12, 2010

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