If you are lucky enough to be in Rome for Christmas, then you should certainly make an effort to find a restaurant or trattoria to enjoy some of the traditional Roman dishes which make up the classic Christmas dinner menu.
Not just Christmas Day, but also the 24th December also known as the Vigilia.
The Vigilia - 24 December
If anything, Christmas Eve is perhaps the meal you should really consider making time for, especially if you are cooking at home.
Fish and fries traditionally dominate the menu here and it is and a great opportunity for everyone to pitch in and make a dish of their own.
You might like to consider a linguine pasta with tuna or anchovies following a delicious and crispyfritto misto alla romanawith vegetables such as zucchini, artichokes, broccoli and especially fried codfish(baccala).
Then follow this with a spaghetti with clams,roast sea bass and salmon.
Further into Lazio, and especially around the lakes, you could see roasted eel on the menu or pike with potatoes, fried broccoli and a chicory salad.
Wherever you are, dessert must feature pangiallo, torrone and the option of fresh and dried fruits.
Christmas Day
The day afteris, at least for us, a leisurely lunch which lasts all afternoon and usually not at home.
But where to go? For usall roads typically lead to Trastevereon Christmas Day.
It is difficult to go wrong but do perhaps scout the narrow streets as soon as you arrive and make a reservation beforehand.
For the classic 'centro storico', it might be worth raising your budget a little and treating yourself to somewhere you may not normally consider.
The zone of the Pantheon is a good bet.
Lunch on Christmas day usually starts with a tortellini or stracciatellasoups and occasionally a thistle and egg broth.
It then continues with a classic pasta dish such as lasagna or cannelloni followed byroast lamb with potatoes being a classic.
Puntarelle salad, artichokes and 'misticanza' are side dishes.
If any of us are away for New Year, then a plate of lentils andcotechino from Modena is always added to the menu.
Saying that donit be surprised to see a menu of fettuccine with a pork ragù, roast turkey or chicken and baked potatoes and side salad.
The Dolci
When it comes to the dolci, many regional recipes have now become national treasures beyond their borders.
Panettoneof course with the classic versions rich with candied fruit and raisins.
But alsoPandoro from Veronawhich is certainly lighter, sweeter and generally dusted with sugar.
But in Rome we actually preferthe typical pangiallo,a mixture of dried fruit, honey and candied peel cooked covered with a layer of egg batter making it yellow or 'giallo'.
If that's not enough, then hazelnuts, dried figs and mandarin oranges will fill any hole left.
To end, a digestive liqueur and black coffee is a must!
