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A Tuscan Christmas Lunch Menu with wine-pairing

If there's one thing you'll notice about wining and dining in Italy, it's that "Italian cuisine" is more of a myth than a menu. Instead, it's all about regional specialties, rooted in local products and humble beginnings.

The Tuscan cuisine is known as "cucina povera," or the "poor people's kitchen." Back in the day, it was all about seasonal veggies and the rare appearance of meat. Nowadays, Tuscany's no longer poor and the markets are bursting with both local and exotic produce. But come Christmas, tradition puts its foot down like a nonna guarding her secret sauce recipe. So, let's dive into the dishes found on the Tuscan Christmas tables:


  • Antipasto – Crostini Toscani (Tuscan chicken liver pâté)

  • Primo – Tortelli di Patate al Ragù Bianco

  • Secondo – Arrosto di Maiale al Latte con Salvia & Rosmarino

  • Contorno – Fagiolini al Burro e Limone

  • Dolce – Castagnaccio di Natale with Rosemary & Orange



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Crostini Toscani (Tuscan Chicken Liver Crostini)

Ingredients

  • 300 g chicken livers → 10 oz

  • 1 small onion, finely chopped

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • 40 g butter → 3 Tbsp

  • 3 Tbsp extra virgin olive oil

  • 1 splash Vin Santo or dry white wine → 2–3 Tbsp

  • 1 Tbsp capers

  • 2 anchovy fillets

  • Salt & black pepper

  • Toasted Tuscan bread slices (nb Tuscan bread is saltless)

  • Optional: A splash of broth if needed

Instructions

  1. Sauté onion, carrot & celery in butter + olive oil until soft.

  2. Add the chicken livers and cook until lightly browned.

  3. Deglaze with wine and let evaporate.

  4. Add capers & anchovies; cook until they melt in.

  5. Blend or chop into a rustic pâté.

  6. Add broth if too thick; season to taste.

  7. Serve warm on toasted bread.


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Tortelli di Patate with White Ragù

Potato Filling

  • 600 g potatoes → 1 lb 5 oz

  • 1 egg

  • 80 g Parmigiano → ¾ cup grated

  • Pinch nutmeg

  • Salt & pepper

  • Optional: parsley

Boil potatoes, mash, and mix with remaining ingredients.

Pasta Dough

  • 400 g flour → 2 ¾ cups all-purpose flour

  • 4 eggs

Knead, rest 30 minutes, roll thin, fill, and shape into tortelli (if you've never made tortelli, I recommend practising before making for guests!)

White Ragù

  • 400 g ground beef → 14 oz

  • 1 small onion, carrot, celery (finely minced)

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp butter

  • 1 cup dry white wine

  • 1 sprig rosemary

  • Salt & pepper

  • Optional: ½–1 cup broth as needed

Instructions

  1. Sauté the minced vegetables in olive oil + butter.

  2. Add the meat and brown gently.

  3. Pour in the white wine and let evaporate.

  4. Add rosemary and simmer 45–60 minutes, adding broth if needed.

  5. Serve over tortelli with Parmigiano.


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Arrosto di Maiale al Latte (Pork Roast in Milk)

Ingredients

  • 1.2–1.5 kg pork loin or shoulder → 2.5–3.3 lb

  • 1 liter whole milk → 4 cups

  • 3 cloves garlic, crushed

  • Fresh sage leaves

  • 2 sprigs rosemary

  • Salt & pepper

  • Extra virgin olive oil + 2 Tbsp butter

Instructions

  1. Season pork well with salt & pepper.

  2. Brown in extra virgin olive oil + butter on all sides.

  3. Add garlic, sage, and rosemary.

  4. Pour in milk (about halfway up the meat).

  5. Simmer very gently, partially covered, 1.5–2 hours.

  6. Slice and serve with the milk sauce (it will naturally “curdle” — this is correct).


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Fagiolini al Burro e Limone (Green Beans with Butter & Lemon)

Ingredients

  • 500 g green beans → 1 lb

  • 40 g butter → 3 Tbsp

  • Zest of 1 lemon

  • Salt & pepper

Instructions

  1. Blanch beans until tender.

  2. Toss in melted butter with lemon zest.

  3. Season to taste.


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Castagnaccio di Natale (Chestnut Flour Cake)

Ingredients

  • 300 g chestnut flour → 2 ½ cups

  • 450–500 ml water → 2–2 ⅛ cups

  • 3 Tbsp extra virgin olive oil

  • 50 g pine nuts → ¼ cup

  • 50 g raisins → ⅓ cup, soaked

  • 2 sprigs fresh rosemary

  • Zest of 1 orange

  • Pinch salt

Instructions

  1. Preheat oven to 180°C → 350°F.

  2. Whisk flour + water until batter is smooth (like pancake batter).

  3. Add raisins, pine nuts, rosemary, orange zest.

  4. Pour into a greased pan and drizzle with olive oil.

  5. Bake 30–40 minutes, until edges crisp.


If you're ever in the mood to whip up a Tuscan Christmas feast, voilà, you're welcome!

When it comes to wines, kick things off with a white or bubbles. And if you want to mix things up, a Vin Santo pairs splendidly with Crostini chicken liver pâté. Now, you don't absolutely need two different reds for the pasta and the main dish, but if you've got the chance, why not? It's like giving each course its own dance partner! And remember, in Tuscany, we like to say, "If it grows together, it goes together!"

Cheers & Buon Natale!


Wine Pairing

  • Antipasto → Vernaccia

  • Tortelli → Chianti Classico

  • Arrosto → Chianti Classico Riserva or Gran Selezione

  • Castagnaccio → Vin Santo


🍷 Don't forget, you can order wines anytime—because who doesn't need a little grape therapy now and then? You can also grab our fresh olive oil and aged balsamic vinegar. Check it out here: https://www.tuscan-wine-tours.com/shop-ship

 
 
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