Christmas

Sweet rolls, cookies and puff pastry camels: what is traditionally eaten on January 6 in Italy.

Panettone and Pandoro dominate the Italian Christmas table. Torrone always plays a supporting role. But in actual fact the confection boasts ancient origins and offers an extraordinary array of variations: crumbly, soft, nut- and seed-studded with hazelnuts, almonds, pistachio, sesame...

The J-shape of Jesus, the stripes that represent a coded language... what's really behind the famous American candy canes?

Abundant lunches and sumptuous dinners set the pace of Italian Christmas. But a lot of food, inevitably, is left over: here is an anti-waste recipe.

A palate cleanser, an excellent source of vitamin C and a versatile ingredient in the kitchen, mandarin can also be a tombola marker at Italian Christmastime.

Candied orange peels are one of the typical Christmas delights: chocolate dipped or pure, they can be a delicious snack as well as added to cakes.

In Italy on the feast of Santo Stefano (Boxing Day), the most popular dish is undoubtedly tortellini in broth. Here is the recipe.

Whether you are looking for an after-dinner treat or a cake filling, here are three winter drinks that will warm you up on cold days.

With a peculiar shape and delicious filling, here is the history of the traditional holiday treat from the very north-eastern corner of Italy.

Before the advent of her more famous "colleague" on a sleigh, the Befana was the one who exerted the charm of magic on Italian children. Here's the story.