Italy has 20 different traditional Italian Christmas dishes because each native to its 20 different regions, and what is even more special - each are unique unto its self. No one national Christmas meal exists, and customs vary from region to region generally as Italians tend to practice 0-kilometer eating, which means food comes mostly from surrounding agricultural areas. As a general rule, Christmas Eve is a day when Italians eat fish. This tradition stems from religious rituals. On Christmas Day, there are anywhere from three-course meals (and more) which begin at noon and can last for hours. The meal begins with an appetizer, generally followed by a soup. There can be several main courses followed by desserts and wine. These Christmas meal recipes are handed down through the families and strictly adhered to with each generation. It’s always a safe best to pair your meals with meals with wines from the region so if you’re having a Tuscan Christmas, go ahead and have a Tuscan Brunello di Montalcino or a Vino Nobile di Montepulciano. Here is a look at Italian Christmas Dishes by region: 1. Rome and Lazio Roasted Lamb and Potatoes. Lamb signifies a Christian sacrifice. 2. Milan, Lombardy, and The Lakes Stuffed Capon. Served with a spicy candied fruit condiment. 3. Apulia and Bari Grilled Eel. Grilling reduces the fat found in the eel. 4. Sicily and Palermo Oven Baked Pasta. Homemade pasta makes this a real treat. 5. Basilicata and Potenza Cod with Fried Peppers. Handmade local sun-dried peppers accent the baked cod. 6. Genoa and Liguria Lean Gurnard. This ancient recipe is a local Christmas tradition passed on through the ages. 7. Calabria and Basilicata Homemade Pasta with Meat Sauce. The fileja pasta is regional and handcrafted. 8. Campania and Naples “Married” Soup. Married soup originated in Spain without pasta. 9. Emilia-Romagna and Bologna Tortellini In Broth. These hand-rolled and filled pasta is a favorite using local seasonal ingredients. 10. Abruzzo and Pescara Cardoon Soup. A special soup that is made with artichoke thistles called cardoons. 11. Friuli-Venezia Giulia and Trieste Turnips and Sausage. This regional dish feature ingredient is pickled turnips with a specially cooked pork sausage. 12. Le Marche and Ancona Marche Lasagna. Several varieties of meat fill this lasagna with the option of mushrooms. 13. Veneto and Venice Cod and Polenta. This regional codfish dish may or may not be served with tomatoes. 14. Molise and Campobasso Breaded Cod. A tasty coated codfish dish served with seasonal area vegtables. 15. Piedmont and Turin Boiled Ox. Dipped with typical local green and red bagnetto sauces makes this an area Christmas classic. 16. Tuscany and Florence Chicken Liver Canapés. Capers and anchovies accent this pâté recipe served on stale bread soaked in broth. 17. South Tyrol and Trento Dumplings. Handmade bread dumpling that contains locally raised seasonal ingredients at Christmastime. 18. Umbria and Perugia Stuffed Pasta Soup. Capon is the main ingredient in the pasta and the broth. 19. Sardinia and Cagliari Home-style Ravioli. Local sheep cheese sets this ravioli apart. 20. Aosta Valley and Aosta Beef in Red Wine. The flavor comes from cooking the beef in cured pork fat. And just for good measure, here are a few Italian appetizers you will want to serve with any of these delicious meals!

1. Fried Artichokes
2. Baked Mussels
3. Seafood Salad
4. Octopus Salad
5. Rocket and Gorgonzola Souffle
6. Smoked Salmon Canapes
7. Charcuterie Platter
8. Scallops Wrapped in Pancetta
9. Zucchini, Tomato, and Mozzarella Towers
10. Italian Crostini
11. Italian Bruschetta
12. Stuffed Sicilian Artichokes
13. Sautéed Zucchini with Tomato & Basil
14. Cheese and Zucchini Pie
15. Prosciutto Appetizers