10 traditional food you should try in Italy on New Year's Eve

In Italy, New Year’s Eve is not just a celebration but a true journey through flavors rich in history and meaning. The dishes served at the festive dinner are no coincidence: they are symbols, offering wishes of luck and prosperity for the new year.

Whether it’s cotechino and lentils, symbolizing abundance, or desserts like panettone and torrone, every region showcases the best of its culinary traditions for this special occasion.

In this article, we’ll explore 10 traditional Italian New Year’s dishes, perfect for experiencing the holiday like a local and starting the year with the warmth and charm that define Italy.

Tuscan crostini with chicken liver are a rustic and flavorful appetizer, originating from Tuscany, perfect for starting a New Year’s Eve feast with a touch of tradition.

This recipe, passed down through generations, is made with toasted Tuscan bread topped with a rich chicken liver pâté, enhanced by anchovies, capers, and a base of sautéed onions.

The pâté is slowly cooked with white wine and broth, resulting in a creamy spread with a bold yet balanced flavor, characteristic of Tuscany’s humble cuisine. The bread, strictly unsalted as per regional tradition, highlights the intense taste of the pâté while adding a satisfying crunch to the dish.

Salted cod fritters (frittelle di baccalà) are a traditional Italian appetizer that graces festive tables, especially in Southern Italy. This crispy and flavorful dish is made with salted and cured codfish, a symbol of abundance and conviviality.

To prepare the fritters, the cod is carefully desalted, cut into pieces, and dipped in a light batter made with flour, sparkling water or beer, and eggs. Once fried in hot oil, the fritters turn golden and crispy on the outside, with a tender and juicy center.

These fritters are popular across many Italian regions, each with its own variations: in Campania, aromatic herbs like parsley and pepper are sometimes added, while in Calabria, a thicker batter is used.

Tortellini in broth, originating from Emilia-Romagna, are a dish that combines tradition and comfort. The handmade stuffed pasta encloses a mix of meat, prosciutto, and cheese.

The broth, prepared through hours of slow cooking with meat and vegetables, is not just the perfect complement but also a representation of the care and attention typical of festive occasions.

Served steaming hot, tortellini in broth symbolize the family warmth that defines Italian New Year’s celebrations.

Lasagna, beloved throughout Italy, is a dish that requires time and dedication but rewards with its intense and layered flavor.

Each region offers its own variation: in the North, you’ll find the classic version with meat ragù, while in the South, lasagna is enriched with ricotta, meatballs, and mozzarella.

Lasagna is the perfect symbol of abundance, with its rich and generous layers, representing wishes for a prosperous new year. Each bite tells a story of love for cooking and the desire to celebrate the arrival of the new year with a hearty and festive dish.

Risotto with sparkling wine is a refined and festive dish, perfect for celebrating New Year’s Eve in style. This Northern Italian specialty combines the creaminess of risotto with the delicate flavor of sparkling wine, creating a sophisticated and delightful balance of flavors.

The preparation follows the traditional Italian risotto method: the rice is toasted in a shallot sauté, deglazed with sparkling wine, and slowly cooked with warm broth. The sparkling wine, a symbol of celebration and prosperity, adds a unique aroma to the dish, while the final touch of butter and Parmesan gives it a velvety texture.

Often served as the first course of the New Year’s Eve dinner, risotto with sparkling wine is an elegant alternative to classic festive dishes, perfect for starting the new year with a modern and classy twist. Paired with a glass of the same sparkling wine used in the recipe, it embodies the festive spirit of New Year’s celebrations.

Cotechino with lentils is the undisputed king of the Italian New Year’s table.

Lentils, cooked with a sauté of onions and carrots and simmered slowly, symbolize wealth due to their coin-like shape.

Cotechino, on the other hand, with its bold and spiced flavor, is a sausage made from high-quality meats and spices, cooked slowly to achieve a tender consistency.

This dish is served across Italy as a wish for a prosperous and lucky new year.

In Campania, capitone, or eel, is a traditional dish that is a staple of the New Year’s Eve dinner.

Eel, considered a symbol of protection against negative energies, is marinated and then fried or baked.

This dish also represents a deep connection to the ancient maritime traditions of Southern Italy.

Its bold flavor makes it a daring choice for those who want to experience the authentic culinary culture of Campania.

Panettone, a pride of Milan, with its soft, naturally leavened texture, is a dessert that embodies the warmth of the holidays. Enriched with raisins and candied fruit, it is often served with mascarpone cream or sweet liqueurs.

Pandoro, on the other hand, originates from Verona and is known for its softness and star-shaped design. This dessert, dusted with powdered sugar, symbolizes purity and simplicity.

Both are served at the end of a meal as a wish for prosperity.

Struffoli, originating from Naples, are small pieces of fried dough coated in honey and decorated with colorful sprinkles. Each bite is a delightful combination of crunchiness and sweetness, perfect for sharing festive moments with friends and family.

This dessert symbolizes abundance and happiness and is often made in large quantities to be shared with everyone present, making the New Year’s Eve table even more cheerful and vibrant.

Torrone is a dessert that varies from region to region, with versions ranging from crunchy to soft. Its main ingredients, such as almonds, pistachios, and honey, symbolize prosperity and unity.

In Sicily, torrone is enriched with Bronte pistachios, while in Cremona, the classic version is preferred. This dessert is a tribute to tradition and represents a sweet and refined way to conclude the New Year’s Eve dinner.