• On Christmas Eve in traditional Italian homes, the menu consists of seven types of fish, what Italians refer to as La Vigilia (Feast of the Seven). The Menù di Natale (Christmas menu) in Italy includes many types of foods including fish, sweet breads and traditional desserts such as cenci (similar to American funnel cake), candied almonds and fruits.
  
  

Baccalà (Salt Cod)

• Baccalà is the Italian word for salt cod. To make baccalà, you will need one pound of cod, one pound of pasta (your choice), tomato sauce, three minced cloves of garlic, 1/4 cup of olive oil, salt, pepper, basil and parsley. Using a dish big enough to hold the cod, fill it halfway with water. Let the cod sit in the refrigerator for 72 hours, changing the water daily to remove saltiness. When ready, cut the cod into one-inch squares. Roll the cod in flour and set aside. Heat the olive oil in a pan on medium-high heat. Add the garlic to the oil and then add the cod. Brown evenly on both sides. Pour enough tomato sauce into the pan to cover the cod. Simmer the fish for one hour. Meanwhile, cook the pasta until it is al dente, meaning chewy and not mushy. Add parsley and basil to taste five minutes before the cod is finished cooking. Add salt and pepper to taste. Pour the cod sauce over the pasta and serve.
  
  

Traditional Italian Stuffed Artichokes

• Artichokes are prepared in Italy by removing outer leaves and leaving the inner leaves.artichoke image by Snezana Skundric from Fotolia.com
  
  Stuffed artichokes are popular among Italians at Christmastime. The ingredients needed include 5 tablespoons of olive oil, finely chopped onion, minced garlic clove, 3 chopped anchovies, a cup of Italian seasoned bread crumbs, 3 tablespoons of capers, black pepper, parsley flakes, six medium artichokes and two lemons. To prepare, clean the artichokes, remove the chokes and rub a lemon half over the artichokes. Remove the stems and set them aside. Heat the oil in a frying pan over medium heat. Drop in the onions and cook until they have softened. Add capers, bread crumbs and parsley. Pepper to taste. Remove from heat and set aside. Spread apart the artichoke leaves and stuff with the mixture. Place the stuffed artichokes in a kettle and cover 1/3 of the artichokes with water. Place the stems in the kettle as well. Squeeze lemon juice into the water. Bring the artichokes to a boil and then lower to medium heat. Cover and cook for 45 minutes or until the leaves are easily removed from the artichoke. Serve.
  
  

Bruschetta con Pomodori

• Bruschetta is grilled bread rubbed with garlic oil or topped with garlic and other ingredients.Colorful Bruschetta image by William Berry from Fotolia.com
  
  This recipe literally translates to bruschetta with sun-dried tomatoes. To create this delicious recipe, you will need a cup of sun-dried tomatoes, 2 tablespoons of tomato paste, crushed red pepper, 6 minced garlic cloves, 1/2 cup of parsley, a cup of extra virgin olive oil and two cups of water. Add the water to a small pot and pour in the sun-dried tomatoes. Boil for four minutes. Drain and allow to cool. Pour the tomatoes into a blender and add all ingredients excluding olive oil. Blend well until it becomes a paste. The mixture should be spreadable. If the mixture is too thick, add the oil and then blend for 20 more seconds. Place the sauce in the refrigerator for four hours. Place slices of bread under a broiler until toasted. Place a piece of Italian cheese (Gorgonzola or similar) on top of the paste and broil again for 15 to 20 seconds. Serve while hot.
  
  

Champagne-Basted Capon

• Capon is known for its tenderness and stringless meat.chapon image by Gabriel-Ciscardi from Fotolia.com
  
  Capon is a rooster and the bird is known for its tenderness. Capon meat is less stringy than that of turkey. For this meal, you will need an 8-pound capon, fresh sprigs of rosemary, salt, pepper, 1/2 cup of balsamic vinegar and a cup of champagne (your choice). Wash the capon under cold running water and allow to dry inside and out. Place the rosemary inside the capon. Season to taste with salt and pepper. Refrigerate the bird for two hours. Preheat the oven to 325 degrees Fahrenheit and put the bird in a shallow roasting pan, breast facing down. Roast for three hours, turning the bird over after the first hour, pouring one cup of water over the capon and basting with 1/4 cup of champagne. Baste every 15 minutes using 1/4 cup champagne and baste with vinegar every 20 minutes until the bird is done. Spoon the juices from the pan over it as well. Allow to sit for 20 minutes before carving. After carving, spoon the juices over the meat slices and serve.