There are only a few days left until Christmas, the holiday that par excellence brings entire families together around the table, for a collective ritual dedicated to eating and drinking well (and often too much). Have you already chosen the menu for your Christmas lunch? Today we would like to propose you our ideal menu, based on some of the most iconic dishes of the Veronese tradition, obviously paired with a strictly local wine accompaniment.

Appetizer

To begin, you certainly can’t miss a nice platter of cold cuts and cheeses, on which you can’t miss soppressa veneta (local salami) and Monte Veronese DOP cheese (perhaps in different ages) and a few slices of toasted polenta. To accompany, and kick off the toasts of the day, a spumante, for example the Arcerus from the Cornelia Tessari winery, an extra brut Garganega-based sparkling wine perfect for an aperitif.

First course

As a first course we have selected Tortellini di Valeggio, also known as love knots (we talked about them in this article!). Strictly handmade, this stuffed pasta consists of a very thin sheet of pasta that encloses a tasty meat filling (stewed beef, pork, veal pulp and chicken livers) flavored with pepper, rosemary, parmesan, breadcrumbs and egg yolk. We recommend serving them in a hot meat broth, but a sauce made with melted butter and sage can also enhance the delicate aromas of the tortellino. To counteract the fattiness and aroma of the filling, we recommend pairing it with a young and lightly structured wine, white or red depending on your taste. Our advice? Valpolicella Classico DOC from Azienda Agricola La Marega, for an explosion of freshness, red fruits and peppery notes.

Second course

The main course for this festive lunch can only be the boiled meat with pearà, the undisputed queen of the Veronese gastronomic tradition. While in the rest of Northern Italy the protagonist of this dish is the boiled meat, various cuts of boiled meat such as beef muscle, chicken, calf’s head, cotechino and tongue, in the Veronese tradition it is the accompanying sauce that takes over. Legend has it that the origin of pearà dates back to the Middle Ages, to the Lombard court of King Alboin, invented by the court chef to restore strength to Rosmunda, the king’s wife, who was starving to death. He thus invented a substantial sauce, made of bread, marrow, broth and plenty of black pepper, hence the dialect name peverada, which later became pearà. To complete the dish, the green sauce, horseradish and spicy fruit mustard are also brought to the table, to clean the mouth and give a tantalising touch to the meat. Pearà is an exceptionally tasty and substantial dish, always associated with celebration and family time, and should be paired with an important wine for special occasions. Uncorking a bottle of Amarone in this case is a must! A real gem is the Amarone della Valpolicella Classico DOCG Campo di Villa from the Nepos Villae winery, a glass that will win you over with its intensity and persistence.

Dessert

The Christmas dessert that cannot be missed on Veronese tables is undoubtedly Pandoro, a soft leavened cake sprinkled with powdered sugar whose origins date back to 1800. Unlike the more famous Milanese Panettone, the Pandoro di Verona is not stuffed with candied fruit and raisins, nor covered with icing and almonds. It is plain, and presented in a characteristic eight-pointed star shape designed by the Veronese impressionist painter Angelo Dall’Oca Bianca. This dessert is often accompanied by a delicious mascarpone cream: dipping (“pociare” in Veronese dialect) the soft Pandoro dough into the cream is an addictive activity! The perfect pairing can only be with Recioto di Soave Classico DOCG Tre Colli of Cornelia Tessari winery, a sweet wine characterized by an intense aroma of exotic fruit, spicy notes and a hint of toasted almond at the end of the mouth.

Do you still have a hole left? A small piece of mandorlato di Cologna Veneta might test your teeth, but it is a delight not to be missed! It is a crunchy nougat made with honey, sugar, egg white and of course almonds.

Have we made your mouth water? Then enjoy your meal…and happy holidays! Cheers