A Complete Italian Christmas Dinner with 10 Festive Recipes

Italian Christmas dinner isn’t just a meal—it’s a warm hug, a family story, and a full-blown celebration. We’re talking rich roasts, silky pastas, seafood stunners, and desserts that make you swoon. Whether your Nonna taught you or you’re just Italian at heart, these dishes bring festive magic straight to your table.

Here are 10 Italian Christmas dinner recipes—classics with a twist, easy wins, and showstoppers—that’ll make your guests say “ancora!” (that’s “more,” and you’ll want it too).

1. Sicilian Citrus-Glazed Roast Pork That Steals the Show

This is the Christmas roast that tastes like sunshine on a winter night. A juicy pork loin gets a bright, glossy glaze of orange, lemon, and honey—classic Sicilian flair. It’s festive, fragrant, and perfect as the star of the table.

Ingredients:

• 1 (3–3.5 lb) boneless pork loin, fat scored
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• Zest of 1 large orange
• Zest of 1 lemon
• 1/2 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup dry white wine
• Fresh rosemary and thyme sprigs

Instructions:

1. Preheat oven to 375°F (190°C). Pat pork dry and season all over with salt and pepper.
2. In a skillet, heat olive oil over medium-high. Sear pork on all sides until deeply browned, about 8–10 minutes total. Transfer to a roasting pan over a bed of rosemary and thyme.
3. Whisk orange zest, lemon zest, orange juice, lemon juice, honey, mustard, garlic, oregano, and red pepper flakes. Pour half over the pork; add wine to the pan.
4. Roast 45–60 minutes, basting every 15 minutes with remaining glaze, until internal temperature hits 145°F (63°C).
5. Rest 10–15 minutes, then slice thickly. Spoon pan juices over the top.

Serve with creamy polenta or rosemary potatoes. Add thin orange slices to the pan for gorgeous presentation. Leftovers make an incredible sandwich with arugula and a swipe of mustard.

2. Handmade Ricotta Gnocchi in Brown Butter and Sage

These soft ricotta pillows are the cozy sweater of pasta—light, tender, and done in under an hour. Tossed in a nutty brown butter with crisp sage, they feel fancy without the fuss. Perfect as a first course that feels like a gift to yourself.

Ingredients:

• 1 cup whole-milk ricotta, drained
• 1 large egg
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup all-purpose flour, plus more for dusting
• 6 tbsp unsalted butter
• 12–15 fresh sage leaves
• Lemon zest (optional)

Instructions:

1. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth. Fold in flour gently until a soft dough forms. Don’t overwork—it should be tacky but workable.
2. Divide dough into 4 pieces. On a floured surface, roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces. Dust lightly with flour.
3. Bring a large pot of salted water to a boil. Meanwhile, melt butter in a skillet over medium heat until it turns golden and nutty; add sage and crisp slightly.
4. Boil gnocchi in batches until they float, 2–3 minutes. Transfer directly to brown butter with a splash of pasta water. Toss gently.
5. Finish with more Parmesan and a whisper of lemon zest if you like.

Serve immediately with a light green salad. For variations, add roasted chestnuts or sautéed mushrooms to the sauce. Trust me, these disappear fast.

3. Feast of the Seven Fishes-Style Shrimp Fra Diavolo

Spicy, garlicky, and tomato-rich—this dish brings the energy of Southern Italy to your Christmas table. It’s perfect if you want seafood without going full multi-course marathon. A little heat, a lot of flavor, and it’s done in 30 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (more to taste)
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 small shallot, finely chopped
• 1/2 cup dry white wine
• 1 (14 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp chopped fresh parsley
• Cooked spaghetti or crusty bread, for serving

Instructions:

1. Season shrimp with salt, pepper, and half the red pepper flakes.
2. Heat olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink. Transfer to a plate.
3. Lower heat to medium. Add garlic and shallot; sauté until fragrant. Stir in tomato paste, then deglaze with wine. Reduce by half.
4. Add crushed tomatoes, remaining red pepper flakes, and sugar if using. Simmer 8–10 minutes.
5. Return shrimp to the pan and cook 2 minutes. Finish with parsley.

Serve over spaghetti or with grilled bread for dipping—seriously, don’t skip the bread. Add calamari rings or clams if you’re feeling extra festive. A squeeze of lemon brightens everything.

4. Luxurious Mushroom Lasagna Bianca With Truffle Kiss

White lasagna is elegant, cozy, and drama-free—no tomato, just layers of mushrooms, béchamel, and cheese. The optional truffle oil makes it holiday-level special without overpowering the dish. It’s a vegetarian main that even carnivores will fight over.

Ingredients:

• 12 oven-ready lasagna sheets
• 2 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp fresh thyme, chopped
• Salt and black pepper, to taste
• 1/2 cup dry white wine
• 4 tbsp unsalted butter (for béchamel)
• 1/4 cup flour
• 3 1/2 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded mozzarella
• 1 tsp white truffle oil (optional)
• Chopped parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Sauté mushrooms in olive oil and 4 tbsp butter over medium-high until browned. Add garlic, thyme, salt, and pepper. Deglaze with wine; reduce until nearly dry. Set aside.
2. For béchamel: Melt 4 tbsp butter in a saucepan; whisk in flour 1 minute. Slowly whisk in warm milk until smooth. Simmer 5–7 minutes until thick. Add nutmeg and a pinch of salt.
3. Spread a thin layer of béchamel in a 9×13-inch dish. Layer noodles, béchamel, mushrooms, Parm, and mozzarella. Repeat for 3–4 layers, ending with béchamel and cheese.
4. Bake 30–35 minutes until bubbling and golden. Rest 10 minutes. Drizzle with truffle oil (if using) and sprinkle parsley.

Serve with a crisp salad and a glass of Pinot Grigio. Add sautéed leeks for sweetness or swap mozzarella for taleggio if you want it extra melty and lush.

5. Classic Osso Buco With Gremolata and Soft Polenta

This Milanese braise is pure Christmas comfort—tender veal shanks in a rich, winey sauce you’ll chase with a spoon. The bright gremolata on top wakes everything up. It’s a dish that tastes like it took all day, but most of the work is hands-off.

Ingredients:

• 4 veal shanks (about 1 1/2 inches thick)
• Salt and black pepper
• 1/2 cup flour, for dredging
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry white wine
• 1 1/2 cups low-sodium beef or veal stock
• 1 (14 oz) can crushed tomatoes
• 1 bay leaf
• 2 sprigs thyme

For the gremolata:

• Zest of 1 lemon
• 2 tbsp chopped parsley
• 1 small garlic clove, minced

Instructions:

1. Season shanks with salt and pepper; dredge in flour, shaking off excess.
2. Heat olive oil and butter in a Dutch oven over medium-high. Brown shanks well on all sides; remove.
3. Add onion, carrot, and celery; cook until softened. Stir in garlic and tomato paste; cook 1 minute.
4. Deglaze with wine; reduce by half. Add stock, tomatoes, bay leaf, and thyme. Return shanks to the pot; liquid should come halfway up the meat.
5. Cover and simmer on low (or bake at 325°F/165°C) for 2–2.5 hours until fork-tender.
6. Mix gremolata ingredients. Serve shanks over soft polenta with spoonfuls of sauce and a sprinkle of gremolata.

Polenta tip: whisk 1 cup polenta into 4 cups simmering water with salt; cook 30–40 minutes, finish with butter and Parmesan. Feeling extra? Scoop out the marrow with toasted bread. Heaven.

6. Baked Salt Cod (Baccalà al Forno) With Tomatoes and Olives

Baccalà is a Christmas classic from Naples to Venice—salty, savory, and deeply comforting. Baking it with tomatoes, olives, and potatoes makes it a one-pan winner for a crowd. It’s tradition with zero stress.

Ingredients:

• 1 1/2 lb salted cod (baccalà), soaked 24–48 hours, water changed several times
• 1 lb small potatoes, sliced 1/4 inch
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted black olives
• 2 tbsp capers, rinsed
• 3 tbsp olive oil
• 2 garlic cloves, sliced
• 1/2 tsp red pepper flakes
• 1/3 cup dry white wine
• Fresh parsley, chopped
• Black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Pat cod dry and cut into large chunks.
2. In a baking dish, toss potatoes, onion, tomatoes, olives, capers, olive oil, garlic, red pepper flakes, wine, and black pepper.
3. Top with cod pieces, nestling them among the vegetables.
4. Bake 30–35 minutes, until potatoes are tender and cod flakes easily.
5. Finish with parsley and a drizzle of good olive oil.

Serve with rustic bread to soak up the juices. If you prefer fresh cod, reduce salt accordingly and season lightly. Add fennel slices for a sweet-anise twist.

7. Christmas Eve Spaghetti With Clams (Spaghetti alle Vongole)

Simple, briny, and ridiculously elegant—this pasta tastes like the sea in the best way. It’s a staple for Christmas Eve across Italy, and it comes together faster than you can set the table. Clean flavors, perfect texture, big smiles.

Ingredients:

• 1 lb spaghetti
• 2 lbs small clams (like littlenecks), scrubbed and soaked 20 minutes
• 4 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp butter
• Zest of 1 lemon
• 2 tbsp chopped parsley
• Salt, to taste

Instructions:

1. Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water.
2. Meanwhile, heat olive oil in a large sauté pan over medium. Add garlic and red pepper; cook gently until fragrant.
3. Add clams and wine; cover and cook 5–7 minutes until clams open. Discard any that stay closed.
4. Add butter and lemon zest. Toss in spaghetti with a splash of pasta water to create a silky sauce.
5. Finish with parsley and adjust salt. Serve immediately.

Pro tip: Undercook the pasta by a minute and finish it in the clam sauce. If you like it saucier, add a ladle more pasta water and swirl until glossy.

8. Roasted Fennel and Orange Salad With Pistachios

You need something bright and fresh to cut through all the richness, and this salad delivers. Sweet roasted fennel, juicy oranges, and crunchy pistachios—Sicilian vibes all the way. It’s refreshing and beautiful on a holiday spread.

Ingredients:

• 3 fennel bulbs, cored and sliced into wedges (reserve fronds)
• 2 tbsp olive oil
• Salt and black pepper
• 3 navel oranges, supremed (segments)
• 1/3 cup shelled pistachios, roughly chopped
• 1 small red onion, thinly sliced
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1/3 cup extra-virgin olive oil
• 1/4 tsp ground cumin (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss fennel with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until caramelized and tender.
2. Whisk vinegar, honey, extra-virgin olive oil, cumin (if using), salt, and pepper.
3. Combine roasted fennel, orange segments, red onion, and pistachios. Toss with dressing and chopped fennel fronds.

Serve slightly warm or at room temp. Add shaved Parmesan or ricotta salata for extra richness. It’s also a great make-ahead—dress just before serving.

9. Holiday Panettone Bread Pudding With Amaretto Cream

Got leftover panettone? Turn it into the dessert people will beg you for every year. Custardy, golden, and perfumed with citrus and vanilla, it’s a festive twist on a classic bread pudding—finished with a silky amaretto cream.

Ingredients:

• 1 standard panettone (about 26–32 oz), cut into 1.5-inch cubes
• 4 tbsp unsalted butter, melted
• 5 large eggs
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 2 tsp vanilla extract
• Zest of 1 orange
• 1/2 tsp cinnamon
• Pinch of salt
• Powdered sugar, for dusting

For the amaretto cream:

• 1 cup heavy cream
• 2 tbsp sugar
• 2–3 tbsp amaretto liqueur
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Toss panettone cubes with melted butter and arrange in the dish.
2. Whisk eggs, milk, cream, sugar, vanilla, orange zest, cinnamon, and salt. Pour over panettone, pressing lightly to soak. Rest 15 minutes.
3. Bake 40–50 minutes until puffed and set with golden edges.
4. For the cream: whip heavy cream with sugar to soft peaks; fold in amaretto and vanilla.
5. Dust pudding with powdered sugar and serve warm with spoonfuls of amaretto cream.

Want extra indulgence? Scatter chocolate chips or toasted almonds before baking. Leftovers reheat beautifully for breakfast—no judgment.

10. Torrone Semifreddo With Dark Chocolate Drizzle

Torrone—the chewy honey-almond nougat of Italian Christmas—becomes a silky semifreddo that feels like ice cream without an ice cream maker. It’s make-ahead, impressive, and not too sweet, so it pairs like a dream with espresso.

Ingredients:

• 1 cup heavy cream, chilled
• 3 large eggs, separated
• 1/2 cup sugar, divided
• 1/2 tsp vanilla extract
• 1 1/2 cups soft torrone, chopped (almond or pistachio)
• Pinch of salt
• 3 oz dark chocolate, melted
• 1 tbsp olive oil (to loosen chocolate)
• Toasted sliced almonds, for garnish

Instructions:

1. Line a loaf pan with plastic wrap, leaving overhang.
2. Whip cream to soft peaks; refrigerate.
3. Beat egg yolks with 1/4 cup sugar and vanilla until pale and thick, 2–3 minutes. Fold in chopped torrone.
4. In a clean bowl, beat egg whites with a pinch of salt to soft peaks; gradually add remaining 1/4 cup sugar and beat to glossy medium peaks.
5. Fold whipped cream into yolk mixture, then gently fold in meringue. Transfer to the loaf pan, smooth top, and freeze at least 6 hours or overnight.
6. Mix melted chocolate with olive oil. Unmold semifreddo, slice, and drizzle with chocolate. Add toasted almonds.

Make it ahead up to 3 days. If you can’t find torrone, use chopped almond brittle and a touch of honey. Serve with candied orange peel on the side—chef’s kiss.

How to Build Your Italian Christmas Menu

Want it all but not sure how to balance? Try this flow:

• Light starter: Roasted Fennel and Orange Salad
• Pasta course: Ricotta Gnocchi or Spaghetti alle Vongole
• Main: Sicilian Citrus-Glazed Pork or Osso Buco
• Seafood option: Shrimp Fra Diavolo or Baccalà al Forno
• Sweet finish: Panettone Bread Pudding or Torrone Semifreddo

Holiday Pantry Essentials

• Good olive oil and real Parmigiano-Reggiano
• White wine, capers, olives, anchovies (flavor bombs)
• Fresh herbs: parsley, thyme, sage, rosemary
• Citrus: lemons and oranges for zest and brightness

That’s your playbook for a truly unforgettable Italian Christmas feast. Mix and match these recipes, pour some wine, turn on the festive music, and let the kitchen smell like heaven. Buon Natale—and save me a slice of that bread pudding, okay?