A capon, castrated rooster, is more flavourful than a chicken, with tender and juicy meat. As a kid I was used to go to the henhouse with my grandpa and chose the best capon for Christmas. I always loved to be in charge of this tradition. -serves 6 people- 1 whole Capon (about 2 kg) 120 gr sausage 180 gr minced meat 1 egg 400 gr stale bread 5 ml water to soak 150 gr Parmigiano Reggiano, grated 2 oranges 4 dried plums 4 ml sweet Marsala wine Salt, a pinch Pepper, a pinch Nutme

Yes, it’s Christmas and it’s finally time for my grandmother Adelina’s zeppole, fried dough! She loved to prepare them with fresh seaweed and serve them while all the family was gathering around the kitchen table to cook holiday meals. And of course, a generous glass of white wine made by grandfather was a must. -serves 4 people- 15 gr active dry yeast 200 ml warm water 250 gr unbleached all-purpose flour 1 pinch of salt sea weed * 3 salted Cetara anchovies* 1 lt peanut oil *

Dinner on Christmas Eve, La Vigilia di Natale, in Italy is a fish meal. It begins with Pasta con le Vongole e Zucchine, a tradition in our family. -serves 4- 500gr clams 500gr spaghetti 4 medium zucchini 4 clove garlic 16 Tbsp olive oil Salt Heat a large pot of salted water to boiling on high. In a large pot, heat 8 Tbsp olive oil, add clams and cover. Let it cook for approx 10 min, until all the clams will open. Let it cool off. Unshell half of the clams. Place them in a bow