Italy
Poland
Greece
Colombia
Türkiye
Holiday Food Traditions Around the World
Together, we are co-creating a festive table filled with traditional recipes and culinary customs from around the world, celebrating the diversity of our cultures through the flavors of the holidays. Click on the icons to explore each country’s unique food traditions.
Bahçeşehir Koleji Bursa Nilüfer Kampüsü, Nilufer, Türkiye
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In Türkiye, New Year’s tables are a true feast! We brought this festive spirit to our classroom with the colorful and delicious dishes prepared by our lovely students. We wanted to share our table, which blends both international and traditional flavors, with you. In traditional Turkish cuisine, stuffed vine leaves are an essential part of any festive table. Chocolate cake, börek, and various salads are also among our indispensable favorites. We hope you enjoy it!
Natilla
CENTRO CULTURAL Y EDUCATIVO ESPAÑOL REYES CATÓLICOS, Bogotá, Colombia
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Candle Day in Colombia It is celebrated on December 7th to commemorate the Immaculate Conception of the Virgin Mary, marking the beginning of Christmas with the lighting of candles and lanterns that symbolize light, faith, hope and family unity, transforming streets into luminous spectacles.
Asado
Traditional fried foods and sweets are mainly eaten, including buñuelos (fried cheese balls), natilla (creamy dessert of milk and cornstarch with cinnamon), and hojuelas (crispy fritters).
Tamal con chocolate
Buñuelos
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ICS "Don L. Milani" di Guidonia, Montecelio Guidonia Montecelio (Rome), Italy
In Italy, Christmas food traditions focus on family and regional dishes. Key Traditions & Dates: • December 8th (Immacolata Concezione); • Christmas Eve (Vigilia di Natale); • Christmas Day (Natale); • December 26th (Santo Stefano); • January 6th (Epifania); Christmas Eve (La Vigilia) is usually meatless, with seafood dishes like baked fish, pasta with clams, and fried calamari. Christmas Day features richer meals such as tortellini in broth, lasagna, and roasted meats. Traditional desserts include panettone, pandoro, struffoli, torrone (nougat) and cannoli, all enjoyed during long, festive family meals.
CREAMY LEMON & PARSLEY SPAGHETTI with FRESH CLAMS serves: 4–6 Ingredients - 1 lb Dried spaghetti - 2 1/2 lbs Fresh clams - 3/4 cup Freshly chopped parsley - 2 ea Lemons, zested to taste Salt and Pepper Method 1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. 2. Strain and set aside. 3. Place the clams and cream in a thick bottomed pot and bring the cream to a boil. 4. Reduce heat to medium, add the lemon zest and stir occasionally until the clams begin to open. 5. Add the cooked spaghetti and continue cooking, stirring occasionally, for another 4-5 minutes until the sauce has thickened and the noodles absorb the cream. Remove from heat. 6. Toss in the chopped parsley and the fresh juice of one lemon. 7. Season with a pinch of salt, a few cracks of pepper, and serve immediately.
Szkoła Podstawowa im. Fryderyka Chopina w Brochowie, Brochów, Poland
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Christmas Eve
Polish Christmas Eve Tradition – “Wigilia” In Poland, Christmas Eve, known as Wigilia, is celebrated on 24th December. The evening begins when the first star appears in the sky, symbolizing the Star of Bethlehem. Families gather around the table to share a festive, symbolic meal. Twelve Dishes A traditional Wigilia dinner includes twelve dishes, representing the twelve Apostles and symbolizing abundance for the coming year. None of the dishes contain meat — instead, the menu is based on fish, vegetables, grains, mushrooms, and fruit. Popular foods include beetroot soup (barszcz z uszkami), carp, pierogi, cabbage dishes, poppy seed desserts, and dried fruit compote.
Recipe
How to cook pierogi
DIMOTIKO SCHOLEIO NEAS KARYAS, Nea Karya, Greece
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Teachers: Despoina Kapsali, Dimos Gkikas
Vasilokouloura
Vasilokouloura (or Vasilokloura) Sarakatsani is the traditional custom of cutting the Vasilopieta of Sarakatsani, which is usually combined with the custom of "Boukouvala" (or Boukouvala) during the Dodekaimero festivities, where along with the pita-kouloura, other traditional delicacies are shared, marking the change of time and the reunion of their associations. Key Features of the Custom: Vasilopita-Kouloura: It is not an ordinary Vasilopieta, but a large, round kouloura. Boukouvala: It is the other main part of the custom, which includes the offering and sharing of various delicacies (such as cheeses, cold cuts, sweets). Symbolism: The custom symbolizes blessing, a good year, community cohesion and the revival of traditional Sarakatsani festivals and gatherings (danamomatas). When: It is usually held in the first days of the new year, after Christmas and before the Lights.
Instructions: 1. Prepare the filling: Rinse the sauerkraut if it is very sour, then chop it finely. Cook the sauerkraut in a little water for about 20–30 minutes until soft. If using dried mushrooms, soak them in hot water for at least 30 minutes, then cook until tender. If using fresh mushrooms, simply chop them. Chop the onion and sauté it in oil or butter until golden. Add chopped mushrooms and cook together for about 5–10 minutes. Mix the mushrooms with the cooked sauerkraut Season with salt and pepper. Let the filling cool. 2. Make the dough: Place flour in a bowl, add salt and oil. Gradually pour in warm water while kneading. Knead until the dough is smooth and elastic. Cover the dough and let it rest for 10–15 minutes. 3. Form the pierogi: Roll out the dough thinly. Cut out circles using a glass. Place a spoonful of filling in each circle. Fold the dough in half and seal the edges carefully. 4. Cook the pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches. When they float to the surface, cook for 2–3 more minutes. Remove with a slotted spoon. You can serve pierogi plain, with sautéed onions on top, or lightly pan-fried for a crispy finish.
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Pierogi with Sauerkraut and Mushrooms
Dough:
- 500 g flour
- 1 cup warm water
- 2 tbsp oil
- A pinch of salt
Filling:
- 400 g sauerkraut
- 200 g fresh mushrooms or 30 g dried mushrooms
- 1 medium onion
- 2–3 tbsp oil or butter
- Salt and pepper to taste
Holiday Food Traditions Around the World
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Italy
Poland
Greece
Colombia
Türkiye
Holiday Food Traditions Around the World
Together, we are co-creating a festive table filled with traditional recipes and culinary customs from around the world, celebrating the diversity of our cultures through the flavors of the holidays. Click on the icons to explore each country’s unique food traditions.
Bahçeşehir Koleji Bursa Nilüfer Kampüsü, Nilufer, Türkiye
Return to Menu
In Türkiye, New Year’s tables are a true feast! We brought this festive spirit to our classroom with the colorful and delicious dishes prepared by our lovely students. We wanted to share our table, which blends both international and traditional flavors, with you. In traditional Turkish cuisine, stuffed vine leaves are an essential part of any festive table. Chocolate cake, börek, and various salads are also among our indispensable favorites. We hope you enjoy it!
Natilla
CENTRO CULTURAL Y EDUCATIVO ESPAÑOL REYES CATÓLICOS, Bogotá, Colombia
Return to Menu
Candle Day in Colombia It is celebrated on December 7th to commemorate the Immaculate Conception of the Virgin Mary, marking the beginning of Christmas with the lighting of candles and lanterns that symbolize light, faith, hope and family unity, transforming streets into luminous spectacles.
Asado
Traditional fried foods and sweets are mainly eaten, including buñuelos (fried cheese balls), natilla (creamy dessert of milk and cornstarch with cinnamon), and hojuelas (crispy fritters).
Tamal con chocolate
Buñuelos
Return to Menu
ICS "Don L. Milani" di Guidonia, Montecelio Guidonia Montecelio (Rome), Italy
In Italy, Christmas food traditions focus on family and regional dishes. Key Traditions & Dates: • December 8th (Immacolata Concezione); • Christmas Eve (Vigilia di Natale); • Christmas Day (Natale); • December 26th (Santo Stefano); • January 6th (Epifania); Christmas Eve (La Vigilia) is usually meatless, with seafood dishes like baked fish, pasta with clams, and fried calamari. Christmas Day features richer meals such as tortellini in broth, lasagna, and roasted meats. Traditional desserts include panettone, pandoro, struffoli, torrone (nougat) and cannoli, all enjoyed during long, festive family meals.
CREAMY LEMON & PARSLEY SPAGHETTI with FRESH CLAMS serves: 4–6 Ingredients - 1 lb Dried spaghetti - 2 1/2 lbs Fresh clams - 3/4 cup Freshly chopped parsley - 2 ea Lemons, zested to taste Salt and Pepper Method 1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. 2. Strain and set aside. 3. Place the clams and cream in a thick bottomed pot and bring the cream to a boil. 4. Reduce heat to medium, add the lemon zest and stir occasionally until the clams begin to open. 5. Add the cooked spaghetti and continue cooking, stirring occasionally, for another 4-5 minutes until the sauce has thickened and the noodles absorb the cream. Remove from heat. 6. Toss in the chopped parsley and the fresh juice of one lemon. 7. Season with a pinch of salt, a few cracks of pepper, and serve immediately.
Szkoła Podstawowa im. Fryderyka Chopina w Brochowie, Brochów, Poland
Return to Menu
Christmas Eve
Polish Christmas Eve Tradition – “Wigilia” In Poland, Christmas Eve, known as Wigilia, is celebrated on 24th December. The evening begins when the first star appears in the sky, symbolizing the Star of Bethlehem. Families gather around the table to share a festive, symbolic meal. Twelve Dishes A traditional Wigilia dinner includes twelve dishes, representing the twelve Apostles and symbolizing abundance for the coming year. None of the dishes contain meat — instead, the menu is based on fish, vegetables, grains, mushrooms, and fruit. Popular foods include beetroot soup (barszcz z uszkami), carp, pierogi, cabbage dishes, poppy seed desserts, and dried fruit compote.
Recipe
How to cook pierogi
DIMOTIKO SCHOLEIO NEAS KARYAS, Nea Karya, Greece
Return to Menu
Teachers: Despoina Kapsali, Dimos Gkikas
Vasilokouloura
Vasilokouloura (or Vasilokloura) Sarakatsani is the traditional custom of cutting the Vasilopieta of Sarakatsani, which is usually combined with the custom of "Boukouvala" (or Boukouvala) during the Dodekaimero festivities, where along with the pita-kouloura, other traditional delicacies are shared, marking the change of time and the reunion of their associations. Key Features of the Custom: Vasilopita-Kouloura: It is not an ordinary Vasilopieta, but a large, round kouloura. Boukouvala: It is the other main part of the custom, which includes the offering and sharing of various delicacies (such as cheeses, cold cuts, sweets). Symbolism: The custom symbolizes blessing, a good year, community cohesion and the revival of traditional Sarakatsani festivals and gatherings (danamomatas). When: It is usually held in the first days of the new year, after Christmas and before the Lights.
Instructions: 1. Prepare the filling: Rinse the sauerkraut if it is very sour, then chop it finely. Cook the sauerkraut in a little water for about 20–30 minutes until soft. If using dried mushrooms, soak them in hot water for at least 30 minutes, then cook until tender. If using fresh mushrooms, simply chop them. Chop the onion and sauté it in oil or butter until golden. Add chopped mushrooms and cook together for about 5–10 minutes. Mix the mushrooms with the cooked sauerkraut Season with salt and pepper. Let the filling cool. 2. Make the dough: Place flour in a bowl, add salt and oil. Gradually pour in warm water while kneading. Knead until the dough is smooth and elastic. Cover the dough and let it rest for 10–15 minutes. 3. Form the pierogi: Roll out the dough thinly. Cut out circles using a glass. Place a spoonful of filling in each circle. Fold the dough in half and seal the edges carefully. 4. Cook the pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches. When they float to the surface, cook for 2–3 more minutes. Remove with a slotted spoon. You can serve pierogi plain, with sautéed onions on top, or lightly pan-fried for a crispy finish.
Return to Menu
Pierogi with Sauerkraut and Mushrooms
Dough:
Filling: