A Holiday Feast from Ferrara

October 2005

To celebrate the 10th anniversary of The Splendid Table Lynne shares a menu for a full Holiday Feast like you might find in her beloved Italy.

This menu is from the second of our 10th anniversary celebration shows that Lynne recorded in Italy. View Part 1

Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar

This appetizer from Reggio shows off two of Emilia-Romagna's most renowned foods, a stunning Parmigiano-Reggiano cheese and the lushest of artisan-made Balsamic vinegars. There is no cooking, and the dish is assembled effortlessly. Get the full recipe

Domed Maccheroni Pie of Ferrara

From the table s of Ferrara's 18th-century nobility, this domed pie is still popular today. Under a sweet crust is maccheroni in a creamy sauce, studded with porcini mushrooms and a chunky ragú. Get the full recipe

Salad of Winter Greens

A most traditional Italian salad bringing together all the greens of winter. Vary the lettuces according to what is available. Get the full recipe

Chocolate Christmas Spice Cake

Crumbly but wonderfully moist, this cake has enough surprises of fruity chocolate, nuts and spice to set it far apart from ordinary Christmas fruit cakes. Taste it at its mellow best by baking the Pampepato a week or more before serving. One loaf could become a holiday house gift, while the other is kept for celebrating Christmas with the family. Get the full recipe

Panna Cotta with Winter Apricot Spoon Sweet

This Panna Cotta is like eating vanilla ice cream. Although panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and a little gelatin. To bring the dessert to the consistency it achieves with the super-thick cream of the Piedmont region's dairy country where it was born, I stir in sour cream before pouring it into small molds for chilling. Get the full recipe

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