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According to a survey by Coldiretti, Christmas 2019 for Italians is characterized by a return to the past, however, determined by different reasons, by Tiziana Di Giovannandrea . For the younger ones, the Christmas holidays are a way to reward yourself in the kitchen and in the kitchen with good food. For the new generations, the organization and preparation of the tables on Christmas Eve and Christmas lunch are primary activities of leisure, relaxation and personal affirmation. For the other generations they are special moments to meet relatives and friends and be in company and cheerfulness.

This year, the Italians spent a total of almost 2.6 billion euros on the table for the food and drinks consumed between Christmas Eve dinner and Christmas lunch.

Almost nine out of ten Italians (85%) decided to eat typical meals reserved for Christmas tables at home with relatives or friends.

The budget for Christmas 2019 was estimated by Coldiretti, which carried out a survey together with the Ixè institute, and this analysis shows a 9% increase in spending compared to last year.

"If on the Eve menu - Coldiretti states in a statement - above all the fish present in 8 out of 10 tables (81%) will be served, at Christmas meat prevails and boiled, roasted and fried, from lamb to turkeys, but also soups, soups, stuffed pasta, cappelletti in broth and rustic pizzas and homemade desserts, with an average of 3.8 hours spent in the kitchen preparing the dishes, according to the Coldiretti / Ixè survey from which highlights the return of large tables with an average of 9 people sharing the most important menu of the year ". A historic return to 'do it yourself' that has not been registered for over 50 years.

The sparkling wine confirms itself as the inevitable product for nine out of ten Italians (91%) and surpasses local seasonal fruit (88%), while the panettone with 79% beats the pandoro still at 72% in preferences but both consumed often paired with local desserts that are homemade in almost half of the families (48%) and therefore here is the 'Panone di Natale' in Emilia Romagna , 'U piccilatiedd' in Basilicata , the 'Panpepato' in Umbria , the ' Franz's Pizza 'in Molise ,' Lu rintrocilio 'in Abruzzo , the' Pabassinas con sa sapa 'in Sardinia , the' Carbonata con polenta 'in Valle D'Aosta , the' Pangiallo 'in Lazio , the' Carteddate 'in Puglia , the 'Canederli' in Trentino , the 'Brovada e muset con polenta' in Friuli Venezia Giulia , the 'Quazunìelli' in Calabria , the 'Pandolce' in Liguria , the 'Pizza de Nata' in the Marche , the 'Buccellati' in Sicily , the 'Capon broth in cup' in Tuscany , 'Reinforcement salad' in Campania , the 'Pan di Toni' in Lombardy , 'Torrone d' Alba 'in Piedmont and in addition to the classic' Pandoro di Verona ', the' Mustard with mascarpone 'and the' Mandorlato di Cologna Veneta 'in Veneto .

"The majority of the tables have been prepared with menus based on national products or ingredients with an estimated cost - continues Coldiretti - in 900 million euros for fish and meats including cold cuts, 430 million euros for sparkling wine, wine and others drinks, 280 million euros for sweets with the inevitable panettone, pandoro and bakery, 480 million euros for vegetables, preserves, fresh and dried fruit, 180 for pasta and bread and 130 million euros for cheeses and eggs ".