If you’re here, you’re already sold. Whether you just want to add a couple of ideas to your usual spread or you’re throwing a full-on Italian Christmas party, I’ve got you covered.
So, what should you make?
With so much choice, I think the best way I can help is to list all the delicious ideas I’ve gathered in three different sections:
- Traditional Italian dishes that can be turned into hearty appetizers
- Popular Italian Christmas appetizers
- Unique regional options
You can stick to just one section, or mix and match: a few hearty ideas from the first, some lighter favorites from the second, and a few unique regional ones from the third. It’s completely up to you.
I hope you’re not too hungry because these will surely bring on the cravings, or, as we say in Italian: fanno venire l’acquolina in bocca.
Let’s go.
Table of Contents
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These 7 Hearty Traditional Italian Dishes Make Perfect Christmas Appetizers
If there’s one thing most Italians agree on is that a meal made of just appetizers can be a really sad one, especially if there’s not much choice, or the dishes are all small and light.
If you truly want to make it a nightmare for an Italian, especially a Southern one, make it a standing appetizers party (it’s funny, but I’m not joking).
It’s true! Most Southern Italians (me included) hate eating standing. You might be thinking.. So what about the daily caffe and cornetto al bar (the coffee and croissant enjoyed standing at the bar)?
Well, firstly, not everyone enjoys it that way. I always sit down, and so do many other Italians.
Secondly, that’s a morning routine that some people have before they go to the office. Most of them only have the espresso standing, after having had a fairly leisurely breakfast at home sitting down. Thirdly, there’s a big difference between a quick breakfast before work and dinner..
Let’s put that tangent aside, and go back to our main dishes served as appetizers.
Here’s what I mean.
If you’re only going to be eating appetizers, here’s a clever and delicious idea that helps you feed your guests better while also saving you time.
Put a couple – two or three – heartier Italian recipes on your menu, and serve them as appetizers.
These might take a little longer to prepare, but when you consider these points, you will actually end up saving time, and having a more successful party.
- You can make them all at once, in the same pot or dish, and then divide them into smaller portions.
- You don’t have to play with shaping and filling small portions.
- These hearty dishes will be the pillars of your menu. You can either serve them all at once, so that your guests are full and then slow down with how much they eat; or you can alternate them with the lighter options.
Here’s my list with serving suggestions and extra tips.
1. Caponata
You simply make the caponata in one batch, based on how many people you’re serving it to, and then divide it into smaller portions. The good thing about this is that you can make it one, two, and even three days in advance and keep it in the fridge. This actually makes it tastier. And yes, you can spoon it cold. You don’t have to heat it up.
How to serve: a platter full of toasted fresh bread crostini with a tablespoon of caponata on top.
My Tips: Please, make your own. There’s nothing worse than canned caponata! The other option is to find a really good Italian deli that makes it from scratch, but make sure to taste it before you buy a huge quantity.
2. The Classic Lasagna
One dish of my authentic Italian lasagna recipe will give you at least 12 good-sized portions of lasagna to serve as appetizers.
Here are my two recipes:
Easy Authentic Italian Lasagna (With Beef & Bechamel)
Italian Sausage Lasagna With Spinach
How to serve: Simply divide each dish into 12 to 15 portions, depending on how large your dish is. Based on that, you’ll know whether you need to make one dish, two or more. I think one, maximum two pieces are plenty per person, since this is really filling.
You can pre-cut your own baking paper to put one under each portion. You can use muffin liners, even better if you find a square option, or you could use tiny paper plates, and serve it with a fork.
Whether you reheat the lasagna or not, it’s up to you. If you choose to serve it cold, you can avoid the forks, and it won’t be messy. Of course, that depends on how saucy you made yours.
My Tips: Make this the day before, as it gives you the perfect balance. The lasagna is still fresh but it has also had some time to set and for the flavors to combine nicely.
3. Italian Meatballs in Tomato Sauce
This is another one of those very Italian dishes you can prepare in one pot, store in a container, and then serve into small plates the next day.
How to serve: Spoon a little sauce on the bottom of each plate, add a meatball in the middle, and perhaps even a slice of fresh crusty bread on the side. Don’t forget a drizzle of olive oil. This is my favorite.
My Tips: You want to serve this dish warm and plate it right before, so it doesn’t get messy.
4. Baked Frittata
Eggs are filling, most people love them, and a frittata is perfect to serve them in an elegant way.
The best part is that you have so many options. You can do a meaty one, a vegetarian, and even a vegan one. Or if you don’t have any eating restrictions to account for, you can play with regional flavors.
Here are 3 to inspire you, but feel free to let your imagination run:
- Bolognese: caramelized white onions, mortadella cubes, and lots of of parmesan cheese;
- Milanese: salami, cream cheese, and spinach;
- Roman: bacon cubes, pecorino or Romano cheese grated, and artichoke hearts.
How to serve: You can make this in the morning and store in the fridge until cold and set. Then, pre-cut each round frittata into triangles and layer on a tray for each guest to grab.
My Tips: Make sure this has enough herbs to give it the extra flavor it needs.
5. Polpettone (Italian meatloaf)
If you’d like something less messy, you can replace the meatballs in tomato sauce with this one.
While Italians often serve polpettone on a bed of tomato sauce, there are many other ways to serve it we love. My mum would usually serve hers on a bed of sauteed peas and caramelized onions, and that’s far less messy. Another option is to serve it on a leafy salad.
If you don’t know how to make it, this is really simple. You simply make a regular meatball mince mixture, but instead of shaping it into small meatballs, you shape it into a large meatloaf. Of course, the star of this dish is the filling. Make sure it’s well seasoned, and has plenty of herbs – Italians’ favorite for this is parsley.
The most popular filling is cotto ham, a nice stringy cheese like scamorza or provolone, and whole boiled eggs.
Then, simply bake for around an hour.
How to serve: Choose one option: on a bed of sauteed peas and onions, or on a leafy salad. Of course, you also have the tomato sauce options, or the mushroom and white sauce.
My Tips: I’d suggest serving this warm, no side bread needed.
6. Parmigiana
You can make this in addition to your lasagna, or it can replace it. Like lasagna, you’re going to put it together in one or two dishes, bake it, and then serve it into small portions.
If you can’t find good eggplants during this time of the year, you can opt for a zucchini or a pumpkin parmigiana. The filling is usually tomato sauce flavored with basil and garlic, ham, grated parmesan, stringy cheese, whole eggs, beaten eggs for binding, salt and pepper.
How to serve: This will be tasty both cold and warm, but you will need to serve it on its own mini plate.
My Tips: I’d serve it warm and with a slice of bread, if you haven’t got anything else that’s being served that way.
7. Baked Gnocchi
If you think lasagna is too much work, here’s another easy pasta dish that you can bake and serve into portions right before the party.
The best part is that you have plenty of options. Here are my 3 favorites:
- Sorrentina: tomato sauce, fresh chunks of tomatoes, mozzarella, and parmesan
- White: pumpkin, blue cheese, and white cream
- Modern classic: pesto, bacon, sun dried tomatoes, and mozzarella
How to serve: Spoon a small portion on a mini plate and serve with a fork.
My Tips: Don’t forget to drizzle some EVOO on top, and grate some extra parmesan.
Extra Notes:
If the serving part is what’s concerning you, here’s an easier way.
You don’t have to serve each of these dishes onto mini plates, having to waste extra time plating them before each dish.
You can opt for a family style evening, have a table nicely set, and then a buffet table on the side with clean plates and cutlery. You can take out all the dishes at once and have each guest serve themselves, buffet style. What you need to do is pre-cut each dish into portions.
Of course, this can work standing too, if that’s your vibe.
And you can also have a smaller buffet table, with a couple of dishes at once, which you will rotate as you reheat your food and serve it.
Popular Italian Appetizers
If you want more classic Italian appetizers, here’s a long list, divided into fish, meat, and vegetarian options. Some of these are quicker to prepare, others will need proper cooking, similar to the main dishes I shared earlier. Pick what suits you best.
Fish & Seafood
- Insalata di mare (seafood salad)
- Polpo e patate (octopus and potato salad)
- Baccalà fritto (fried salt cod)
- Baccalà mantecato (creamed salt cod)
- Cozze gratinate (baked mussels with breadcrumbs)
- Cozze ripiene (stuffed mussels)
- Alici marinate (marinated anchovies)
- Sarde a beccafico (stuffed baked sardines)
- Cocktail di gamberi (Italian shrimp cocktail)
- Gamberi in salsa rosa (shrimp with pink sauce)
- Calamari fritti (fried calamari)
- Fritto misto di pesce (mixed fried seafood)
- Frittelle di baccalà (salt cod fritters)
- Polpette di baccalà (salt cod meatballs)
- Crostini con salmone affumicato (smoked salmon crostini)
- Crostini con baccalà mantecato (crostini with creamed salt cod)
Meat Appetizers
- Polpette (meatballs)
- Prosciutto e melone (prosciutto and melon)
- Affettati misti (assorted cured meats)
- Bresaola con rucola e Parmigiano (bresaola with arugula and Parmesan)
- Crostini con pâté di fegatini (crostini with chicken liver pâté)
- Carpaccio di manzo (beef carpaccio)
- Vitello tonnato (veal with tuna sauce)
- Crostini con salsiccia (sausage crostini)
Vegetarian Appetizers
- Bruschette al pomodoro (tomato bruschetta)
- Frittelle di verdure (vegetable fritters)
- Fiori di zucca ripieni (stuffed zucchini flowers)
- Panzerotti fritti (fried stuffed pastries)
- Olive all’ascolana (stuffed fried olives)
- Supplì (fried rice croquettes)
- Arancini (Sicilian fried rice balls)
- Mozzarella in carrozza (fried mozzarella sandwiches)
- Crostini con funghi (mushroom crostini)
- Crostini con formaggio (cheese crostini)
Unique Regional Italian Appetizers
If you want to surprise your guests or yourself, why not try adding one or two of these to your menu?
Some of these will require local delicacies like nduja or ciauscolo, both regional salami delicacies, or perhaps a local cheese.
However, many of these are easy to recreate, and you can always swap an ingredient or two to the easiest available alternative.
Have a look, and see what catches your fancy.
It’s ok if you’re drawn to your favorite region. This can be the perfect way to incorporate it into your Christmas celebrations!
Valle d’Aosta:
Crostini con fonduta di Fontina e tartufo (crostini topped with Fontina cheese fondue and truffle).
Piemonte:
Acciughe al verde (anchovies with a parsley and garlic sauce) and verdure in carpione (pickled vegetables – stir fried zucchini, carrots, onions, celery, and peppers).
Lombardia:
Insalata di nervetti (veal tendon salad) and panettone gastronomico (savory layered panettone with cream cheese, smoked salmon, hams, or different pates).
Trentino-Alto Adige:
Tortei di patate (crispy potato fritters)
Veneto:
Baccalà mantecato su crostini di polenta bianca (creamed salt cod on white polenta crostini) and sarde in saor (sweet and sour sardines with onions and raisins).
Friuli-Venezia Giulia:
Granseola alla triestina (seasoned crab meat served in its shell dressed with olive oil, lemon juice, salt and pepper, and parsley).
Liguria:
Cappon magro (layered seafood and vegetable salad with salsa verde) and focaccia genovese (the popular Genoese focaccia).
Emilia-Romagna:
Erbazzone (savory chard and cheese pie) and gnocco fritto con salumi misti (fried dough with mortadella).
Toscana:
Crostini di fegatini di pollo (chicken liver crostini) and sformato di gobbi (cardoon flan).
Umbria:
Frittata di tartufi (truffle omelet) and crostini di paté nero (crostini with black olive pate).
Marche:
Crescia al formaggio (savory cheese flaky flat bread) and crostini con ciauscolo (crostini with soft spreadable salami).
Lazio:
Filetti di baccalà fritto (fried salt cod fillets) and broccolo romano pastellato (Romanesco broccoli fritters).
Abruzzo:
Foglie fritte (battered and fried sage leaves) and fiadoni (savory cheese-filled pastries with a local pecorino cheese called rigatino).
Molise:
Calcioni rustici (savory stuffed pastries filled with a mixture of eggs, pecorino, sugar, and lemon zest).
Campania:
Insalata di rinforzo (cauliflower salad with pickled vegetables and anchovies) and zeppole di baccalà (salt-cod fried dough puffs).
Puglia:
Panzerottini (small fried stuffed mini calzone pastries with tomato, ham and cheese), alici marinate (marinated anchovies) and insalata di polpo (octopus salad).
Basilicata:
Acquasale (a salad made with soaked bread with tomatoes, onion, cucumbers, and olive oil) and insalata di lampascioni (lampascioni bulb salad).
Calabria:
Crostini con ‘nduja (crostini with spicy spreadable salami) and cullurielli (fried potato dough fritters with anchovies).
Sicilia:
Crespelle salate (ricotta and anchovies dough fritters) and caponata di pesce (fish caponata – typical caponata recipe with pieces of grilled swordfish).
Sardegna:
Sa Coccoi Prena (traditional Sardinian savory bread dough filled with potatoes, cheese and herbs).
Share The Love & More Christmas Inspiration
There you have it, over 100 Italian appetizers perfect for Christmas eve or any other special celebration throughout the festive period. Of course, if you stumble upon this list any other time of the year, these are as good for all your gatherings and parties. It doesn’t have to be just Christmas, as these are typical antipasti dishes Italians enjoy all year round, with the exception of the savory panettone.
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Want more Italian Christmas Food Ideas?
I have plenty, here’s a list:
Make Ahead Italian-Inspired Christmas Breakfast Ideas
Mustaccioli: Italian Chocolate Christmas Cookies
Italian Ricotta Cookies in 3 Traditional Flavors
11 Christmas Foods Italians Can’t Live Without
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Have a lovely festive season (Buone Feste!).
A presto,
Alessia
