Christmas in Tuscany is just magical. The lead up entails lots of fantastic meals shared with friends and family both to enjoy the wonders of winter recipes, and twith the excuse of having to ensure that when we are cooking for larger numbers on Christmas day, that we really have the recipes perfected!

Of course, over the centuries, the traditional Tuscan Christmas menu has evolved to mean that you can pre-prepare many of the recipes, that the dishes compliment each other (such as the meat stock resulting from the boiled meat main course can be used as the broth for the entree!) so that we don't have to spend half the day in the kitchen instead of passing Christmas lunch with our loved ones.

Baking is always a great way to ensure that time with friends and family is not spent washing dishes and stirring stove-cooking meals, hence there are lots of traditional baked Christmas recipes too.

Tuscan family occasions often include non-family (or rather, 'temporary family') members who are invited into the fold. So it is at Christmas time that the tables are extended, the special crockery usually passed down through the generations is laid out on the special, hand-embroidered table cloth that is older than anyone at the table (the hand-made table cloths seem to never stain and never wear out, in some handicraft version of a Christmas miracle!).

At least 3 crystal glasses are set beside the pile of plates put before each person. There is one for water, one for the obligatory glass of Prosecco that you begin the meal with to toast Christmas, and one for the wine that will be perfectly matched with the meal to be served. You will also often need another smaller glass for the liqueurs drank with dessert.

The first platter to pass by or to be placed in the middle of the table, will be Crostini Toscani. That is, chicken-liver pate served on small pieces of Pane Toscano (Tuscan bread, which is saltless) and other nibbles to accompany the Prosecco.

Soon, it is time for the 'primo piatto' (the first plate - of which there are usually two). The first 'first plate' is likely to be Tortellini in Brodo (Tortellini pasta parcels served in broth). Parmesan cheese is usually finely grated over the top, forming little wiggles of cheese that melt in the hot broth and form a delicious coating over the tortellini. After eating the tortellini, you will have a delicious string of melted parmesan to lick off the spoon when no-one is watching!

The second 'first plate' is often a hearty vegetable soup such as Ribollita or Minestrone, or a baked pasta dish such as lasagna.

Whilst you may feel like taking a walk around the block in between the second first course and the first second course, you wont have time. Because before you know it, you will be presented with a large platter of freshly roasted or boiled meats. On occasion, there will be just one choice, such as roast pork ('Arista'), but usually there is a choice of chicken, pork and beef to choose from.

Side dishes may include beans, roast potatoes or peas. Occasionally there will be something extra special like an artichoke flan which is hearty enough to be considered as an entire plate in itself!

There will often also be a simple garden salad to cleans the palate (often just a mix of greens, coated in olive oil and vinegar or lemon juice).

The first time you have Christmas in Tuscany, you may be surprised to see fruit being presented after the end of the meal. After all the effort of cooking so many dishes, it may seem logical to have a simple dessert. It is quite traditional to clean your mouth with fruit in Tuscany. In fact, some historical chefs used to carve a pattern, picture, family crest or even the faces of the guests into the fruit!

But wait... there's more.

The fruit is just to prepare you for dessert! The most common, traditional Christmas desserts in Tuscany, hailing from the Siena region, are Ricciarelli and Panforte. Also common around the nation is Panettone (traditionally hailing from the North of Italy) and Pandoro ('golden bread' from Verona). Chocolate mousse or pannacotta with chocolate sauce may also be found on Christmas spoons around Tuscany.

What is guaranteed however are the smiles on faces, wine in glasses, laughter over the re-telling of funny stories about relatives, and that warm feeling you have spending time with people who care about you, on this most special of days!

From us at the Good Tastes of Tuscany, we would like to extend our warmest of regards from all here in Tuscany to our friends - our very own 'temporary family' who have already become, and those who will become, just like family.

Panforte

Seemingly translating to 'strong bread' (pane being bread, forte being strong), the name of Panforte actually relates back to the Latin meaning of 'forte' which refers more to acidic! This is perhaps owing to the citrus fruit or the way in which the recipe was cooked centuries ago.

Panforte is made in flat rounds, the size depending on how many people there are at the table - or how sweet a tooth you have! It can be prepared in the days leading up to Christmas.

In shops all throughout Siena, the stores and coffee shops are filled with these tantalising sweet rounds in many a stunning window display of edible treats. Possibly intended to make great gifts for friends and family, they never seem to last long in our household to be given to anyone else!

As with any dessert, in our kitchen, a trial run is always highly recommended as a great excuse to eat the sweet cake throughout the lead-up to Christmas!

Panforte Recipe

• 75 grams of plain flour
• 50 grams of cocoa
• 200 grams of peeled almonds
• 300 grams of roasted hazelnuts
• 600 grams of mixed candied fruit
• 200 grams of honey
• 150 grams of sugar
• 100 grams of icing sugar
• 20 grams of cinnamon
• 1 teaspoon of vanilla powder
• Plain wafers

Place the almonds on a baking tray in hot oven and allow to slightly roast. In a saucepan, add in the sugar and honey. Cook over medium heat, stirring constantly until you obtain a homogeneous consistency. You can check it is ready by taking a small amount, put it in a glass of cold water and if it forms a ball, it is done. Remove from the heat. One at a time, stir in the almonds, hazelnuts, candied fruit, and mix well. Next add the flour, cocoa, vanilla and the cinnamon. Stir until well blended.

Line a baking pan with the wafers. Place the mixture over the top, and spread to form an even layer of about 2 cm in thickness. In a pre-heated oven of 120 °C, bake for about 30 minutes, ensuring the cake does not brown. (This is when you will have time to lick the bowl and/or spoon - or offer them as a bribe to someone else in exchange for dish-washing duties!). Take out of the oven, allow to cool on a cake tray before sprinkling with a generous layer of icing sugar.

For an extra-special Christmas touch, you can also decorate with Christmas shapes by using a cut-out and cocoa powder.

Important tip: Keep well hidden from family members until the time you wish to serve this cake, or better yet, make two to ensure your Christmas 'surprise' is not a half-eaten cake!

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