Christmas Eve Cenone from Calabria
Marinated eggplant preserved in olive oil; Dried olives fried with chili and garlic; Chestnut bread bruschette w. black olive paste, herring/chilli paste; Fried Crespelle fritters w anchovy; Minestrone with Swiss chard, potatoes, tiny ricotta dumplings; Vermicelli with clams; Pasta with beans and mussels; Baccalà alla Ghiotta, with onion, cauliflower, tomato paste, olives, capers and raisins; Broccoli with chili and garlic; Tangerines, oranges, almonds; chocolate covered figs; Pitta 'mpigliata of nuts, raisins, anise seed, cloves; Bergamot and chocolate glazed biscotti
