Traditional Italian Bolognese Christmas Cake Story of the Dish Certosino di Bologna is a historic Christmas sweet associated with Bologna’s monastic confectionery traditions and the Carthusian monks, the Certosini. Dense and aromatic, it combines honey, almonds, pine nuts, candied citrus, chocolate and spices. Unlike modern soft cakes, it is intended to improve after several days of maturation as moisture from honey and candied fruit redistributes through the crumb. Recipe In

Traditional Italian Romagna Stuffed Pasta Story of the Dish Cappelletti are one of Romagna’s great filled pastas and a central part of the Christmas table. Their name comes from cappello, or hat, because the folded pasta resembles a small cap. Traditional Romagnolo versions often use cheese-based fillings built from ricotta, Parmigiano Reggiano and fresh cheese such as raviggiolo. The recipes vary from town to town and family to family, but the ritual is constant: thin egg sf

Story of the Dish Pollo alla diavola is one of Italy’s great demonstrations of how technique can make a simple chicken taste dramatic. The bird is split and flattened so more surface touches the hot pan or grill, producing deeply browned skin and even cooking. In Romagna, the dish fits naturally into a culture of robust grilling, herbs, olive oil, and uncomplicated seasoning. “Alla diavola” suggests heat and intensity, but the point is not uncontrolled chili. Pepper, rosemary