The Piedmontese Christmas menu: the appetizers
Christmas lunch with the family

The appetizers for your Piedmontese Christmas menu

Christmas, a feast of great significance. A reminder of tradition, it evokes the warmth of family.

The set table is waiting for us to sit down. The dishes that will be served will talk about love and sharing. A thought will fly to those who are no longer there and maybe some dishes will be cooked in his memory.

Piedmontese cuisine is the consecration of dishes created with love. The richness of the Piedmontese land is expressed in dishes with strong flavors.

Are you ready? Let’s start a journey towards Christmas, SlowDays accompanies you by presenting some traditional recipes.

Our Piedmontese Christmas menu starts with appetizers:


In the villages of the Langa food is part of the traditional festivals and festivities. It is often the main actor!

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About calf toned or “Vitel tonnè” I had already made an article. I leave you the link to the article, where you will also find the Russian salad.

Albese raw meat - carpaccio version

Ingredients for 4 people

350 gr of finely sliced Girello
4 tablespoons of extra virgin olive oil
some flakes of parmesan cheese
juice of a lemon
salt and pepper
Emulsify the oil with lemon juice, salt and pepper.

Place the slices on a serving plate. Sprinkle with the emulsion and cover with parmesan flakes. Serve immediately.

Thin slices of veal with oil, lemon and parmesan shavings

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Ingredients for 4 people

8 large soft Savoy cabbage leaves
200 grams of veal
200 grams of cooked salami
1 egg
knob of butter
1 tablespoon of oil
“Capunet” preparation
Take the cabbage leaves and blanch them for a few minutes. They must become tender. Clean them by removing the hard central part. Let the leaves cool

Prepare the filling: mix together the minced meat, the cooked salami, the egg.

Let’s go on to create the rolls. Spread the Savoy cabbage leaves, fill them with the dough and wrap them carefully. Lay the “capunet” on a baking tray with baking paper, a drizzle of oil and a few flakes of butter. Oven already hot, at 180°, about forty minutes.

In the Piedmontese Christmas menu, the “capunet”, you can serve it as an appetizer. During the year it is an excellent second course!


Wines to accompany your appetizers? The traditional Piedmontese Christmas menu reserves a place of honor for wine!
You could start your meal with a Alta Langa, bubbles that introduce the party. For the appetizers I suggest the Arneis, a white wine of character, or an excellent rosé, wine that is now produced with increasing success in our areas! The wine cellars? There are many in the Langhe and I really know many. How can I choose?


Stay tuned, next week we move on to the first courses!


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