Christmas is a long affair in Italy because is not just one day, there is the day after too.

A full-fledged festivity known as St. Stephen day. It means more food, more invitations, more cooking. Certainly more planning and shopping because on St. Stephen day all stores are still closed.

It was in days like these–back when italians were poor–that new dishes were invented; like the tortellini for example, to recycle the left over roasted meat of the day before, and many others.

In any case most people plan two menus ahead of the festivities, even if the second is a little more modest.

My Christmas Day

• Prosecco – this never fails to give a proper start around the table

• Tartines polenta with baccalà mantecato

• The next choice of wine was Negroamaro del Salento

• Risotto with Porcini, Apple, and white truffle oil; a different take on flavors

• Individual mini-casseroles of fennel with orange gelé

• Guinea hen with brandy and cream and small potatoes
• Panettone and (Bavarian) coffee pudding

• Coffee and a game of Monopoly.

Recipes will follow.

After St. Stephen/ Boxing Day there is what I call a “transition” week. A time to pause and reflect on the past year not yet done and the new year that is fast approaching.