Celebrating Italian Christmas food traditions and local flavors with Antonio Carlo Sauces and Raffaldini Wines.
There’s something magical about the holiday season — the cozy warmth of family gatherings, the twinkling lights, and the tantalizing aromas of home-cooked meals filling the air. For many, Christmas dinner is a time to celebrate traditions passed down through generations. In Wilmington, North Carolina, the spirit of these beloved Italian holiday customs comes alive with the rich flavors of Antonio Carlo Sauces and the elegant touch of Raffaldini Vineyards.
This year, we’re bringing you an unforgettable fusion of Italian heritage and local craftsmanship. In collaboration with Antonio Carlo Sauces, which offer a collection of rich and flavorful tomato-based sauces, and the celebrated Raffaldini Vineyards, known for their Italian-style wines grown in the heart of North Carolina, we’re showcasing how Wilmington’s talented home cooks are infusing their Christmas recipes with the finest local ingredients.
We’ll explore four of Antonio Carlo’s signature sauces — Marinara, Arrabbiata, Basil & Tomato, and Tomato & Roasted Garlic — and how they’ve been incorporated into the homes of Wilmington’s Italian home cooks, alongside some carefully selected Raffaldini wines.
Paulo's Italian White Bean Soup
Serves: 6-8 people
Growing up in Wilmington, Paulo Giordano always looked forward to Christmas dinners at his Nonna’s house. "The smells of garlic, simmering tomatoes, and herbs filled the air, making it feel like home no matter where I was," says Paulo. "My Nonna, who hailed from Sicily, was the heart of our family’s holiday traditions, and her kitchen was always the busiest room during Christmas. This Italian white bean soup recipe would always be served on Christmas eve." The recipe uses Antoni Carlo Original Recipe Sauce and pairs perfectly with a bottle of Raffaldini Mezzogiorno—an Italian-style Sangiovese that has a rich yet balanced profile.
Ingredients:
1 can white cannellini beans
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced (or 2 tablespoons Antoni Carlo roasted garlic sauce)
1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, peeled and chopped)
1/2 cup Antoni Carlo Original Recipe sauce (for added depth of flavor)
6 cups vegetable or chicken broth (preferably low-sodium)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
Instructions:
Cook the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Add garlic and tomatoes: Stir in the minced garlic (or the Antoni Carlo roasted garlic sauce) and cook for another minute until fragrant. Then add the diced tomatoes (with their juices) and cook for an additional 2 minutes.
Add the beans and broth: Add the drained beans to the pot, followed by the vegetable or chicken broth. Stir in the bay leaf, thyme, and rosemary. Bring to a boil, then lower the heat and simmer for about 1 hour, or until the beans are tender and fully cooked.
Season and adjust:Remove the bay leaf and taste the soup. Season with salt and pepper to your liking. If you want a richer flavor, stir in the Antoni Carlo roasted garlic sauce at this stage to enhance the depth of the soup.
Add greens (optional): If you'd like to add some greens, stir in chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted and tender.
Serve: Ladle the soup into bowls and, if desired, top with a sprinkle of freshly grated Parmesan cheese for an extra touch of flavor. Serve alongside slices of crusty Italian bread for dipping.
Wine Pairing: Raffaldini Mezzogiorno
The Raffaldini Mezzogiorno—a blend of Sangiovese and Merlot—has vibrant red fruit flavors and soft tannins that complement the earthy white beans and roasted garlic in the soup. The slight acidity of the wine also balances the richness of the broth, making it a wonderful match. Serve it slightly chilled (around 60-65°F) for the best experience.
Serving Tips:
Bread: Serve the soup with slices of crispy Italian baguette or focaccia for a perfect bite with every spoonful.
Appetizer idea: Pair this with an antipasto platter of marinated olives, roasted vegetables, and sliced prosciutto for a festive start to your Christmas dinner.
Maria's Frittata di Maccheroni
Serves: 6-8 people
Growing up in a small, bustling kitchen in Carolina Beach, Christmas was never just about the gifts for Maria Zetta—it was about the food, the laughter, and the family coming together. "One of my fondest memories is of my mother making Frittata di Maccheroni for Christmas Day," says Maria. "The frittata, a classic Neapolitan dish, was a special treat for Christmas. It was always made the night before, giving it time to set, and the next day it was served as a festive breakfast or light lunch before the big Christmas dinner." A wonderful twist on the classic Frittata di Maccheroni uses Antonio Carlo Arrabbiata sauce (a spicy, tangy tomato sauce) and paired with Raffaldini Montepulciano wine sounds like an incredible festive dish for the Christmas holidays. The robust, spicy flavors of the Arrabbiata sauce will add depth to the frittata, while the rich, full-bodied Montepulciano wine from Raffaldini will perfectly complement the savory, slightly spicy notes of the dish.
Ingredients:
250 g (9 oz) of maccheroni or other pasta (like rigatoni or spaghetti)
6 large eggs
200 g (7 oz) of grated Parmigiano Reggiano or Pecorino Romano (or a mix)
1 cup of Antonio Carlo Arrabbiata Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
100 g (3.5 oz) of cooked ham or pancetta (optional, for a richer flavor)
Fresh parsley, chopped (a handful)
Salt and black pepper, to taste
1/2 teaspoon red chili flakes (optional, depending on how spicy you like it)
1/2 cup of Raffaldini Montepulciano wine (optional for deglazing)
Instructions:
Prepare the Pasta:
Bring a large pot of salted water to a boil and cook the maccheroni (or other pasta) until al dente, following the package instructions. Once cooked, drain and set aside, reserving a small cup of pasta water to help mix the frittata later.
Prepare the Frittata Filling:
In a large bowl, whisk the 6 eggs with a pinch of salt, freshly ground black pepper, and the grated cheese (Parmigiano or Pecorino). Stir in the Antonio Carlo Arrabbiata Sauce, making sure the sauce blends well with the eggs. You can also add a little of the reserved pasta water to help loosen the mixture if needed. Set aside.
Cook the Aromatics and Meat:
Heat the olive oil in a large, non-stick skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and golden brown.
Add the minced garlic and cook for another minute until fragrant.
If using pancetta or ham, add it now and cook for an additional 3-4 minutes, allowing the meat to crisp up slightly.
Combine Pasta and Egg Mixture:
Add the cooked pasta to the skillet with the onions and garlic. Toss gently to mix everything together, ensuring the pasta is coated with the oil and aromatics.
Pour the egg and Arrabbiata sauce mixture over the pasta and gently stir to ensure the pasta is evenly coated with the egg mixture. Let the eggs cook slowly over medium-low heat, stirring occasionally to allow the frittata to set, about 5-7 minutes. You want the edges to firm up while the center remains slightly loose.
Deglaze (Optional):
At this point, pour in about 1/2 cup of Raffaldini Montepulciano wine around the edges of the frittata. Let it simmer for 2-3 minutes, allowing the wine to reduce slightly and infuse its deep flavors into the dish. The wine adds a nice complexity that balances the heat from the Arrabbiata sauce.
Flip the Frittata:
Once the edges have set but the top is still slightly runny, it’s time to flip the frittata. You can do this by carefully inverting it onto a large plate and then sliding it back into the pan, or you can use a lid to cover the frittata, flip it, and then cook the other side for another 3-4 minutes until fully set and golden.
Finishing Touches:
Once fully cooked, remove the frittata from the pan and let it rest for a few minutes. Garnish with fresh chopped parsley and, if you like, a little extra grated cheese on top for a finishing touch.
Serve:
Slice the frittata into wedges and serve warm or at room temperature. This dish pairs beautifully with a glass of Raffaldini Montepulciano, whose rich, dark fruit flavors and balanced acidity will complement the spicy, tangy Arrabbiata sauce while cutting through the richness of the eggs and cheese.
Pairing Notes:
The Raffaldini Montepulciano is a medium- to full-bodied red with flavors of ripe red fruit, cherries, and hints of herbs, which harmonizes beautifully with the bold flavors of the Arrabbiata sauce.
The slight acidity of the wine will help balance the heat of the dish and refresh the palate, making each bite of the frittata feel just as vibrant as the first.
Francesca Zuppa di Mare (Italian Seafood Stew)
Serves: 4-6 people
Christmas Eve in Carolina Beach always felt a little different for Francesca Rossi and her family. "The ocean’s salty breeze and the coastal charm of our town made it easy to feel connected to our Italian roots in Sorento," says Francesca. "One dish, in particular, was always the centerpiece—Zuppa di Mare, our traditional Italian seafood stew.
Every Christmas Eve, my father, who had grown up on the coast in Italy, would take charge of the kitchen. Everyone knew that Zuppa di Mare would be on the table, made fresh with mussels, clams, shrimp, and sometimes snow crab legs. The process of making the stew was almost like a ritual. I remember standing beside my father in our kitchen, the windows fogged up from the steam of simmering seafood and tomato sauce. He would open a bottle of good white wine, pouring a little into the pot and a little into my glass, and the kitchen would fill with the scent of garlic, tomatoes, and herbs." This flavorful Italian Seafood Stew is enhanced with Antonio Carlo Roasted Garlic Sauce. This stew, rich in aromatic seafood flavors and complemented by the depth of roasted garlic, pairs wonderfully with a bottle of Raffaldini Vermentino, a crisp, refreshing white wine with bright acidity and citrus notes that perfectly cuts through the richness of the seafood.
Ingredients:
1 lb mussels, cleaned and debearded
1 lb clams, scrubbed and rinsed
1 lb snow crab legs (pre-cooked or uncooked, cracked)
1 lb shrimp, peeled and deveined
1 medium onion, finely chopped
1.5 cups Antoni Carlo Roasted Garlic Sauce
1/2 cup dry white wine (such as Raffaldini's Vermentino)
4 cups seafood broth (or vegetable broth)
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional for a bit of heat)
1/4 cup fresh parsley, chopped (plus more for garnish)
Salt and freshly ground black pepper, to taste
1/2 teaspoon lemon zest (optional, for a citrusy twist)
Crusty Italian bread, for serving
Instructions:
Prepare the seafood:
Clean and debeard the mussels and clams. Rinse them well and discard any that are open or cracked.
If using uncooked snow crab, crack and remove the meat. Otherwise, use pre-cooked crab legs.
Peel and devein the shrimp, leaving the tails on for presentation, if desired.
Sauté the aromatics: In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.
Deglaze with wine: Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly and allow the alcohol to cook off.
Add tomatoes and broth: Stir in Antonio Carlo Roasted Garlic Sauce, seafood broth, oregano, thyme, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
Add seafood: Carefully add the mussels, clams, snow crab legs, and shrimp into the pot. Stir gently to combine, then cover and cook for 5-7 minutes, or until the mussels and clams have opened and the shrimp have turned pink and opaque. Discard any mussels or clams that do not open during cooking.
Final seasoning: Taste the stew and adjust the seasoning with salt and pepper. If you like, add lemon zest to brighten up the dish and balance the richness of the seafood.
Serve: Ladle the stew into bowls and garnish with fresh chopped parsley. Serve with slices of crusty Italian bread for dipping into the delicious broth.
Wine Pairing: Raffaldini Vermentino
The Raffaldini Vermentino is an excellent choice to pair with this rich, flavorful seafood stew. With its crisp acidity and citrusy notes, it complements the briny, ocean-fresh flavors of the mussels, clams, and shrimp. The subtle herbaceous notes of Vermentino also harmonize with the garlic and herbs in the stew, making it a refreshing contrast to the richness of the seafood. Serve the wine chilled (about 45-50°F) to enhance its refreshing character.
Serving Tips:
Crusty Bread: Serve this stew with thick slices of toasted Italian baguette or focaccia to soak up the flavorful broth.
Appetizer: Pair the seafood stew with an antipasto platter that includes olives, marinated vegetables, and sliced cured meats to start the meal on a savory note.
Garnish Ideas: You can also sprinkle a bit of freshly grated Parmesan or Pecorino Romano on top for a richer flavor if desired, though it's not traditional.
Isabella's Italian Christmas Stuffed Pasta Shells with Tomato and Basil Sauce
Serves: 6-8 people
"One of the most treasured traditions that my family held dear was making Isabella’s Italian Christmas Stuffed Pasta Shells, it's a dish that filled the house with comforting aromas of garlic, tomatoes, and fresh herbs," says Wilmington resident, Angela Marino. "Isabella, my grandmother, was the heart of our family’s holiday meals. She had a way of turning the kitchen into a sacred space. The stuffed pasta shells were always the star of the table—it's a dish that had been passed down through our family for generations and has remained a symbol of our family's Italian roots and our coastal lifestyle here in Wilmington." This recipe uses Antonio Carlo Tomato and Basil Sauce, which pairs perfectly with Raffaldini's Botanico Fragola e Basilico, a unique, aromatic, slightly sweet wine that complements the fresh and savory flavors of the dish.
Ingredients:
1 box large pasta shells (about 20 shells)
2 cups ricotta cheese (whole milk)
2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (plus extra for garnish)
1 large egg
1/4 teaspoon nutmeg (optional, adds warmth)
Salt and freshly ground black pepper, to taste
1 jar (24 oz) Antonio Carlo Tomato and Basil Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Fresh basil leaves, for garnish
Grated Parmesan cheese, for garnish
Instructions:
1. Cook the shells:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, about 10-12 minutes, until al dente. Drain and set aside to cool slightly. Once cooled, you can gently separate any shells that may have stuck together.
2. Prepare the filling:
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, fresh basil, and egg. Season with salt, pepper, and a pinch of nutmeg. Mix until well combined.
3. Prepare the sauce:
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant. Add the Antonio Carlo Tomato and Basil Sauce to the pan, stirring to combine. Season with oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer on low heat for 10-15 minutes to let the flavors meld.
4. Stuff the shells:
Once the shells have cooled, stuff each one with a generous spoonful of the ricotta mixture. Be sure to fill the shells completely without overstuffing.
5. Assemble the dish:
Preheat the oven to 375°F (190°C). Spread a thin layer of the Antonio Carlo Tomato and Basil Sauce in the bottom of a large baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining sauce over the shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese on top.
6. Bake:
Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and the sauce is bubbling. Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top.
7. Garnish and serve:
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.
Wine Pairing: Raffaldini Wines Botanico Fragola e Basilico
The Botanico Fragola e Basilico is a unique, aromatic wine made with a blend of Fragola (Strawberry) and Basilico (Basil), which beautifully complements the vibrant tomato and basil sauce in this dish. Its slightly sweet, floral notes of strawberry combined with the herbal kick of basil make it an ideal partner for the rich, savory flavors of the stuffed shells. The wine's balanced acidity and natural sweetness enhance the freshness of the basil and the savory depth of the tomato sauce.
Serving Tips:
Bread: Serve the stuffed shells with slices of crispy Italian bread or garlic bread to soak up the extra sauce.
Salad: A simple arugula salad with lemon and olive oil will provide a nice contrast to the richness of the dish.
Cheese: Finish the dish with a drizzle of extra virgin olive oil and some fresh basil leaves.
Buon appetito and cheers to a holiday season filled with delicious food, family, and fantastic wine!