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Cenone di Natale - Grazing Box

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Cenone di Natale  - Grazing Box
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Delicious dinner for six or eight in a box (ready in less than 15min)

Christmas is a time of gathering and feasting throughout Italy. Folks will get together and celebrate with the most mouthwatering dishes fit for royalty known as Cenone di Natale. We welcome you to Vallebona’s indulgent Christmas delights that you can enjoy from the comforts of home! These products were especially selected to re-create an authentic Italian Christmas feast. Make life easy with Vallebona's super simple yet wonderfully tasty cenone di natale experience for an unforgettable festive get together!

Your Argento Cenone Di Natale serves up to 6 and includes: Sundried Tomato Pate 90g (Calabria), Black Olive Pate 90g (Calabria), Crema Di Pecorino 200g (Sardinia), Salsiccia Sarda Approx. 350g (Sardinia), Music Paper Bread 400g (Sardinia), Capunti 500g (Puglia), Funghi & Truffle 90g (Marche), Parmigiano Reggiano DOP 100g (Emilia Romagna), recipe for Capunti w Funghi & Truffle, Testun Al Barolo 200g (Piedmont), Blu In Vinaccia 200g (Trentino Alto Adige), Rosemary Roccolino 1 whole (Lombardia), Truffle Honey 45g (Marche) and Panettone 1 whole (Piedmont), Instructions.

Your Oro Cenone Di Natale serves up to 8 and includes: Above products from the Argento Cenone Di Natale as well as Sundried Tomatoes 200g (Sardinia), Coppa 200g (Trentino Alto Adige), Salame Al Tartufo Approx. 350g (Toscana), Parmigiano Reggiano DOP 200g (Emilia Romagna), Porchetta al Forno 1kg/10 Slices, Rosemary Roccolino 1 whole (Lombardia) and  Instructions.


  1. Arrange all the charcuterie on a large board.
  2. Open the jars, drain oil and pop in a serving spoon.
  3. Add grapes, vine tomatoes, raw veg, nuts and music paper bread.
  4. Serve the cheese with the honey.
  5. Share the panettone for desert!


  1. Boil the pasta in salted water until al dente, stirring to prevent sticking.
  2. Save a cup of cooking water before draining the pasta and putting it into a mixing bowl.
  3. Grate the parmesan.
  4. Into the pasta, spoon in one tablespoon per person of crème fraiche, grated parmesan and our Funghi & Truffle paste.
  5. Loosen with your saved cooking water as necessary, mix thoroughly and serve.

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