This is my Christmas menu. As always, I mixed the tradition of Tuscany - the region of my father - with the tradition of Emilia Romagna, where my mother was born. The chicken liver crostini are a classic recipe of Florence, while tortellini come from Bologna, in Emilia. I also put as a starter the bruschetta with olive pate, in honour of the tradition of the Tuscan extra-virgin olive oil. Pheasant with Lambrusco is my personal interpretation of a classic dish, while the flan tomatoes are French-inspired and are used to clean the mouth between the tortellini and the pheasant. The glazed onions are sweet and sour and they are perfect in combination with pheasant. Lambrusco is a sparkling wine that comes from Emilia, with low alcohol because not all sugars are converted into alcohol. In this way the wine creates a mild caramel effect on the skin of the pheasant that makes a nice contrast with the flavour of the meat. For dessert I chose a simple vanilla bavarese, and the rosemary sweet bread will be served with coffee. You can find all the recipes in my ebook.