Il Cenone: Christmas Eve Dinner in Calabria

Il Cenone: Christmas Eve Dinner in Calabria


Sunday, December 8, 2019, 4:00 pm

Location: Rosetta’s kitchen, Oakland, CA


Add To Cart

In many countries and cultures, Christmas Eve is a special celebration with special food. A typical Calabrian Christmas eve dinner is always based on seafood. We will start with assorted appetizers that will include bottarga from Pizzo, a wonderful delicacy of tuna roe preserved with salt, which I brought back from Calabria. We will follow with pasta with baccala, branzino roasted under a crust of salt, a salt cod and potao salad and a winter salad.

No Christmas Eve would be complete without the traditional Christmas desserts. It will also include my favorite semifreddo, in which I have incorporate the traditional torrone candy.
Buon Natale!

Grispelle con Acciughe (Yeasted dough fried with anchovies)

Tartine con Bottarga di Pizzo (Toasted bread topped with bottarga)

Cozze Gratinate (Mussels stuffed with breadcrumbs mixture)

Paccheri al Sugo di Baccala con mollica di pane (Paccheri with salt cod in a tomato sauce) 

Branzino Sotto Sale (Whole Salt-Baked Sea Bass with herb lemon sauce)

Insalata di baccala e patate (Salt cod and potato salad)

Insalata Invernale (Green salad of winter greens)

Cicirata and Cannariculi (Deep fried dough coated with honey)

Mostaccioli con Mandorle ( Honey Cookies Filled with Almonds, Cocoa, and Anisette 

Semifreddo al Torrone (Semifreddo with Almond Nougat and Bittersweet Chocolate Sauce)