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Italian Christmas Food What do Italians eat on Christmas?

For more than 500 years, Italians have been doing one thing during Christmas every year - eating a Christmas cake called "Panettone".

Panettone is made in Milan and is the city's iconic new food.

The appearance is simple and unpretentious, but the inside is stuffed with dried fruits such as raisins and candied fruits, making it soft and delicious, and full of aroma.

As a must-have item for Italians celebrating Christmas, the authority of panettone cake is unquestionable, and sharing a cake with the family can strengthen communication and enhance feelings.

Italian Nougat Christmas is coming, and Christmas desserts are also on the scene.

The most common Christmas dessert in Italy is Italian nougat (Torrone), which is divided into two types: soft and hard.

Nougat tastes different depending on the region – in Abruzzo, cocoa must be added to the nougat.

In Sardinia, nougat is sweetened with honey and contains no sugar, giving it a special ivory-white appearance.

One of Sicily's newest takes on traditional nougat is adding hazelnuts and coating it with chocolate.

Cappon MagroCappon Magro is a traditional Christmas dish in Liguria. The main ingredients are cheap root vegetables. Cappon Magro is boiled with cauliflower, carrots, beetroots, basil... and other ingredients that are readily available in fishermen's gardens.

?It is stacked and seasoned with local Taggiasca variety olive oil, salt, and pepper. It is a very cheap dish, but it reflects the poor and frugal life of the fishermen in the past.

When mentioning Italy, you have to mention Parma Ham - a specialty of the Parma Province in the Emilia-Romagna region of Italy.

Because of its tender red color, like a pink rose, even fat distribution, and the softest texture among all kinds of hams, it is available in authentic Italian restaurants.

Whether it can provide high-quality Parma ham has almost become a criterion for evaluating the quality of a restaurant.

Pan-fried Gargi Fish with Dried Tomato Butter Sauce There is an interesting story about the origin of the name of Gargi Fish.

According to legend, Emperor Taizong Li Shimin of the Tang Dynasty went on an eastern expedition and came to Dengzhou (Penglai, Shandong).

One day, he chose an auspicious day to cross the sea and visit the Fairy Mountain on the Sea (today's Changshan Island). After tasting a beautiful-looking and delicious fish on the island, he asked the accompanying civil and military officials what the name of the fish was? The officials did not dare to say nonsense, so they bowed.

He replied: "The emperor bestows the name." Taizong was overjoyed, thinking that he had chosen an auspicious day to cross the sea, and tasting fresh fish would add luster to the auspicious day, so he named it "Jiaji Fish".