Cotechino with Lentils... a New Year's Eve tradition. Cotechino is an Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches. Clove and nutmeg seasonings give the sausage a unique flavor. You may find this sausage online, or in authentic Italian butchers.

Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just

Il minestrone d'orzo è un tipico ed antico piatto del Trentino Alto Adige, preparato con orzo perlato, verdure tagliate a piccoli cubetti e carne affumicata.

[IMAGE] When we were flipping through the pages of Lidia Bastianich’s new cookbook, Lidia’s Celebrate Like an Italian, and noticed this ultra cheesy, cabbage-stuffed polenta torta, it took us a few moments to recover. Make-ahead, fit for a crowd and just as tasty the next day — this decadent dish is the very reason to gather your friends for dinner at yours this weekend. Polenta Torta with Gorgonzola and Savoy Cabbage By Lidia Matticchio Bastianich and Tanya Bastianich Manuali This is an ideal preparation for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well. It’s delicious with Gorgonzola and cabbage, but you can vary the filling in this torta however you wish. I love vegetables with polenta but you can treat this cake like a pizza and stuff it with sliced grilled sausages, mozzarella, and some tomato sauce to moisten the filling. I also like using a leftover ragù or a combination of other sautéed vegetables with the potato-and-cheese base. Save the extra sauce and serve it on the side when slicing the torta di polenta.

I canederli alla tirolese (Knödel) sono gnocchi di pane conditi con speck (o lucanica), cotti in brodo o in acqua e sale, se si condiscono con burro.