An issue influenced by childhood memories, what your grandmother prepared for Christmas, the history of the lunches and dinners you have tasted and suffered over the years, the passions you have lived and those you have forgotten. The undertaking was difficult, but, for this very reason, we faced it with enthusiasm and interest, ready to scorn ourselves on every sauce and label. And one thing was certain: when a Lombard and a Campania sommelier join forces, you eat and drink well! 
The result of our thoughts is shown below: we have divided the two menus between a suggestion for Christmas Eve and one for Christmas, the succession of dishes is the classic one for special occasions, which includes appetizer, first course, second course and dessert and for each dish comes the wine (or wines) that we deem appropriate. Enjoy your meal!
Let's face it, the appetizer is the most important moment, because from its scope you immediately understand what the whole meal will be like. For the Christmas Eve dinner we thought of an appetizer that can be enjoyed while you are still comfortable chatting on the sofa, as if it were an aperitif, but definitely more substantial. An octopus and seafood salad, a slice of escarole pizza with black olives, pine nuts, raisins and anchovies, ham mousse in small glasses of shortcrust pastry, accompanied by a glass of Stone smoky di Casa Setaro. From Vesuvius a Classic Method from Caprettone grapes in purity, aged 30 months on its yeasts, which gives us, with its fine perlage and its hints of broom and citrus fruits, a saline and mineral sip. A glass that recalls the marine and savory notes of fish and escarole pizza and that cleans the palate from the fatness of the ham mousse. A toast to start dinner and we can continue! 
We sit at the table and from the Campania tradition comes a plate of spaghetti with clams. Let's try the first Lombarcampano pre-Christmas hug by approaching it with a Lugana ofMarangona Farm of Pozzolengo, fresh, mineral, with a nice savory final note that goes well with the marinating sensations of the dish. Alternatively or in addition, you can see according to your appetite, there are also crepes with ham and fontina, to which we feel we can combine a glass of "Grays", Pinot Grigio in purity ofCa 'del Santo Agricultural Company by Montalto Pavese; with its pronounced fruity and floral scents, its balance and persistence, it goes well with a delicate dish but enlivened in the mouth by the presence of fontina. 
Obviously, leave some space for the second one because it's not Christmas Eve without a tasty fish fry! Not only shrimp and squid, but also fried capitone and cod steaks to be dipped in a saffron and lime sauce. For this course the Greco di Tufo Docg "Mines"of Cantine Dell'Angelo, characterized by a sip of great freshness and a marked minerality that refers to nuances of sulfur, offers an interesting combination for this course.
Our proposals for Christmas Eve end with the very classic Panettone or Pandoro for which we expect an equally classic combination: Moscato d'Asti Docg "Nectar of stars" of the Wisteria Cellar of Neive is very pleasant, gleefully golden, aromatic, sweet but fresh. A must to accompany leavened desserts. 
But the Christmas marathon does not end here and we do not have time to get up from the table that we are already ready to settle in the battle stations! Lunch on the 25th is no exception and begins with tuna pate, Russian salad and a thematic Christmas tree of puff pastry stuffed with tuna mousse and to exchange greetings again, let's toast with the "Sathenass”Franciacorta Brut Saten Docg Millesimato of the winery Borgo La Gallinaccia, with hints of bread crust and vanilla and an elegant drink.
For those who want to continue in a "light" way we propose an evergreen for this day of celebration, tortellini in capon broth to be combined with Provincia di Pavia Igt Pinot Nero "Fourteenth March”Of Percivalle, fresh and immediate on the palate, with clear hints of red currant. For the more intrepid ones, instead, the rice sartù stuffed with meatballs and peas or a rich timbale of pasta on which to drink the Amalfi Coast Tramonti Rosso di San Francesco estate. A blend of Aglianico, Piedirosso and Tintore grapes which, with its aromas of violets, berries and spices and its fresh, persistent and moderately astringent sip, goes well with these dishes prepared with sauce and meat. 
Two proposals also for the second, but both sumptuous! Stuffed pheasant with plums and chestnuts and a glass of Sforzato di Valtellina "Infinite"of Scerscé estate, with a casual and carefree drink, but with all the typical characteristics of Nebbiolo from Valtellina. Or a braised wild boar with mashed potatoes on which to drink the "Taurasi"Dell 'Fiorentino Farm, from Aglianico grapes, elegant, sapid, structured and with beautiful balsamic scents reminiscent of forest resins.
We end this delightful tour de force with sweets. First we serve the struffoli covered with honey, sugar devils and candied fruit which can be accompanied by the "Ammusciat”Beneventano IGP from the cellar Pit of the Angels. 50% of Moscato Bianco and 50% of Falanghina for an enveloping and dense passito, with an acidic shoulder that makes you want to drink more. To follow (and this time we are at the very end) a Christmas log and the mustaccioli from Campania covered in chocolate together with the Lombard Moscato di Scanzo Docg "Serafino"Of the cellar The Cypress, rich in fruity and herbaceous aromas, sweet but not cloying. 
Having reached this point with the gastroenological senses satisfied and satisfied, it must be recognized that, all in all, finding a meeting point has proved less difficult than expected: it will be because the Christmas atmosphere makes everyone tastier or because the dishes and wines offered deserve really! And now you just have to get to work in the kitchen or invite yourself to our house!
Michele Cerrato and Claudio Accept.
