Holiday Menu – Christmas and New Year

Difficulty medium

Included Recipes 10

appetizers 3

first courses 2

main courses 2

desserts 3

Description

For the final days of the year, Sardinian cuisine dresses up for the holidays. Intense aromas, hearty dishes, and desserts rich in history make the Christmas and New Year menu a true ritual of conviviality. This winter menu celebrates tradition and the joy of being together, featuring roasts, gratin-style first courses, melty cheeses, and iconic desserts such as papassini or torta di sapa.

In this selection, you’ll find appetizers, first and main courses from Sardinian cuisine, Christmas recipes, and holiday sweets: dishes that bring warmth, flavor, and memories to the table—perfect for Christmas lunches and New Year’s Eve dinners.In this selection, you’ll find appetizers, first and main courses from Sardinian cuisine, Christmas recipes, and holiday sweets: dishes that bring warmth, flavor, and memories to the table—perfect for Christmas lunches and New Year’s Eve dinners.

We start our journey with a warm and visually striking appetizer: delicate carasau bread baskets filled with ricotta and zucchini. If you prefer a simpler appetizer to share, a platter of Sardinian cheeses with pane guttiau is always a winning choice to start with flavor.

For the first course, we suggest a dish of great structure: filindeu, one of the most precious ancient Sardinian recipes, perfect for an important occasion. Alternatively, vegetarian carasau bread lasagna offers an elegant option, ideal for those seeking vegetarian holiday recipes.

For main courses, the casserole lamb with potatoes is one of the most seasonal meat dishes: tender, aromatic, and perfect when paired with a rustic side like preserved cardoons. Alternatively, brasato al Cannonau is a sumptuous main course, ideal for an elegant dinner.

Dessert is the true star of the holidays. Papassini are among the most beloved traditional Sardinian Christmas sweets, rich with dried fruit, spices, and glaze. Pair them with torta di sapa, intense and fragrant, or mostaccioli from Oristano, perfect to serve at the end of the meal or to give as gifts.