foodpanda ZINE | 7th Issue | DEC 2014 -12 DISHES OF CHRISTMAS- | Page 3

Panettone from Italy

A type of sweet bread loaf originally from Milan
usually prepared and enjoyed for Christmas and New Year in
Italy, southeastern France, Spain, Portugal, Brazil, Peru, Malta,
Germany and Switzerland, and is one of the symbols of the city
of Milan. In recent years it has become a popular addition to
the Christmas table in the United Kingdom. In South America,
especially in Peru, Argentina, Paraguay, Uruguay, Venezuela,
Colombia, Bolivia, and Chile, it is a Christmas dinner staple
and in some places replaces roscón de reyes/bolo rei (King
cake).
credit picture : www.ottoemezzobombana.com

Koliva from Serbia

credit picture : traditionscustoms.com

Koliva, kollyva or kollyba is boiled wheat which is used
liturgically in the Eastern Catholic Churches and the Eastern
Orthodox Churches.

This ritual food most likely was used even before Christianity since the ingredients used have symbolic value relating
to the Greek pantheon, though not to Christian iconography.
In the Eastern Churches, koliva is blessed during the memorial
Divine Liturgy performed at various intervals after a death; at
funerals and during the mnemosyna, i.e. the Orthodox Memorial
services. It may also be used on the first Friday of the Great
Lent, at slavas, or at mnemosyna in the Christmas meal. In
some countries, though not in Greece, it is consumed on nonreligious occasions as well.

Jamón from Spain

Jamón (Spanish pronunciation: [xaˈmon], pl. jamones)
is the Spanish word for ham. In English it refers to certain types
of dry-cured ham from Spain. There are two primary types of
jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig).

Jamón is similar to the Portuguese presunto and to the
Italian prosciutto but is cured longer (for the maximum period
of 18 months) and tastes slightly different.

credit picture : http://commons.wikimedia.org

Hallaca from Venezuela

credit picture : noticiaaldia.com

Hallaca is typically involves a mixture of beef, pork, chicken,
raisins, capers, and olives wrapped in cornmeal dough, folded
within plantain leaves, tied with strings, and boiled or steamed
afterwards. It is typically served during the Christmas holiday.
In the Dominican Republic it is known as tamal or guanimos
and is made of cornflour and stuffed with ground meat; In
Trinidad and Tobago, hallaca is known as pastelle but often
confused with empanadas. In Puerto Rico hallaca is referred to
cassava mashed with milk, annatto oil, and broth. The mashed
cassava is then stuffed with meat, seafood, olives, capers, raisins, chick peas, and then wrapped in banana leaf.