The most popular Italian Christmas cakes (in Italy) are Pandoro and Panettone, in large part because they keep well and can therefore be made in mass quantity by bakeries -- supermarkets offer the commercially prepared ones, while people visit their local bakeries to buy them as gifts for family and friends. In addition to being wonderful simply unwrapped, they're easy to stuff or otherwise rework at home. Some other more regional treats:
Panforte, Siena's honey fruitcake is centuries old, and once put Satan to flight. The Sienese also make ricciarelli, delicate orangy marzipan cookies.
Struffoli are a Neapolitan specialty, balls of dough fried, dipped in honey, and arranged in a wreath shape, with lots of colored springles.
Christmas Sfogliata, a layer cake from Altamura in Puglia that brings Greek pastries to mind, with fruit and nuts between the dough layers.
Cosi di Ficu: extraordinary Sicilian cookies with a rich raisiny fig filling.
Torrone, also known as nougat, is popular in many areas, especially Sicily and Piemonte
Caggionetti, from the Abruzzo, are ravioli-like, stuffed with chestnuts and other things, and fried.
Auguri!
The General Recipe Index
Holiday Meals
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