Our best-ever Christmas dinner menus: Emilia Romagna

These crisp little pillows are one of Emilia Romagna’s most beloved snacks, and they’re a common way to kick off any meal in the region. They’re a very simple dough that’s left to prove before being deep-fried in lard until puffed up and golden brown, before being served with all manner of cured meats and cheeses. Don’t let the lard put you off – it imparts a wonderful flavour into the dough. However, if you’re catering for vegetarians, it can be replaced with oil.

Tortellini are almost a staple in Emilia Romagna, and have quickly become the filled pasta of choice across Europe. However, those ready made packs sold in the supermarkets are nothing like the real deal, which must be made from scratch. The pasta is often cooked and served in a clear chicken broth (or brodo), making this a hearty, warming primi that’s well worth the effort.

At Christmas you want something indulgent, decadent and excessive – and this recipe has those three characteristics in droves. A whole cotechino (a type of cured pork sausage famous in Emilia Romagna) is wrapped in slices of prosciutto and a flattened piece of beef rump, then braised in Lambrusco wine until succulent and tender. The incredibly rich meat is then sliced and served with either mash or lentils, which can soak up all the incredible cooking juices. An absolute knockout dish that’s relatively unknown outside of Italy.

Literally translating to ‘English soup’, this Italian take on the classic British trifle is – dare we say it – an improvement on the original. However, it’s actually nothing to do with trifles (or soups); it got its name because of the rum originally used in the recipe (which was the drink of choice amongst British sailors). The sponge fingers are soaked in alchermes, an Italian liqueur, before being layered with custard cream and chocolate. A wonderfully festive way to round off any Christmas dinner.

Swap your traditional Christmas cake for something much more Italian with this beautiful spiced chocolate bread from the city of Ferrara. Cloves, cinnamon, nutmeg, black pepper and candied peel add buckets of festive flavour, while the dark chocolate, cocoa, honey and almonds keep things sweet and moreish. The finished cake is much lighter than traditional Christmas cakes, so everyone will be able to find room for a slice after they’ve polished off their zuppa inglese.