Christmas is a magical time, a special occasion to gather with family, exchange gifts, and, of course, sit down at the table to share food and traditions. In Denmark, as in Italy, the holiday season is marked by festive gatherings where food takes center stage. While the Julefrokost embodies the Danish holiday spirit, Italy’s Christmas Eve dinner and Christmas Day lunch are at the heart of the celebrations, showcasing a variety of dishes and desserts that reflect the country’s regional diversity.
Julefrokost: The taste of Christmas in Denmark
In Denmark, the Julefrokost is a tradition that brings friends, colleagues, and families together at the table. These lunches, starting weeks before Christmas, are a true event: dishes like marinated herring, frikadeller (meatballs), flæskesteg (roast pork), and cheeses are accompanied by generous amounts of beer and snaps.
The highlight of Danish Christmas celebrations, however, is Christmas Eve, when families gather for a traditional dinner and the much-anticipated exchange of gifts. Among desserts, risalamande, a rice pudding with almonds and cherry sauce, stands out.
Italy and Christmas: Diverse traditions, unique flavors
In Italy, Christmas means abundance and variety, with traditions that change from region to region. The highlights of the celebrations are Christmas Eve and Christmas Day, each with its own culinary specialties.
Christmas Eve: A seafood feast
The Christmas Eve dinner, especially in southern Italy, is famous for the so-called “lean meal,” a tradition that features fish dishes and avoids meat. This custom has Christian roots but has evolved into a true gastronomic celebration.
- Starters: seafood salads with octopus, shrimp, and mussels; marinated anchovies; fish carpaccio; and oysters.
- Main courses: spaghetti with vongole in south of Italy, sea urchin pasta in Sicily, or seafood risotto.
- Fish dishes: fried or stewed cod, grilled or fried eel, stuffed squid, and fried fish platters.
- Desserts: alongside Neapolitan struffoli and roccocò, we find Puglia’s cartellate, crispy wreath-shaped pastries dipped in grape syrup or honey, reminiscent of angelic crowns.
Christmas Day: The richness of tradition
On Christmas Day, Italians embrace meat and hearty dishes symbolizing abundance. In Northern Italy, a classic dish is capon broth, often with tortellini or ravioli. In Emilia-Romagna and Lombardia , bollito misto is an institution, served with sauces like mostarda or bagnet verd. Central and Southern Italy offer lasagnas, baked pasta, roasts, and pies.
But the true stars of the day are panettone and pandoro.
Panettone and Pandoro: A sweet rivalry
Christmas in Italy wouldn’t be the same without the debate over which of these iconic desserts reigns supreme. Panettone, originally from Milan, is a soft, leavened cake filled with raisins and candied fruit. With its unmistakable shape and traditional flavor, it’s the king of Christmas tables in Northern Italy.
Pandoro, on the other hand, hails from Verona and is known for its star shape and buttery texture. Free of candied fruit but rich in flavor, it’s often dusted with powdered sugar. Perfect for those who prefer simpler yet indulgent sweets.
Italians are divided: some swear by panettone’s classic taste and airy texture, while others are loyal to pandoro’s softness and sweetness. Whatever the choice, both represent the pinnacle of Italian dessert tradition.
Conclusion: The spirit of Christmas at the table
While Denmark’s Julefrokost is a festive prelude to Christmas Eve, in Italy, Christmas is a culinary journey embracing traditions and flavors from every region. From the seafood of Christmas Eve to the abundance of meat and desserts on Christmas Day, every dish tells a story of family, land, and love for food.
For Italians in Denmark, Christmas can be an opportunity to unite both cultures: starting with marinated herring and ending with a slice of panettone or pandoro. After all, the true spirit of Christmas lies in the joy of sharing a meal together.
Buon appetito, Buon Natale e Merry Christmas!
