The holiday season is a time of celebration, connection, and tradition, yet for many, the process of planning the perfect gathering can quickly become overwhelming. From curating the ideal menu to selecting the right décor, the pressure to host a memorable event can take the joy out of what’s meant to be a carefree time of year. However, with the right preparation and expert guidance, holiday entertaining can be both enjoyable and rewarding.
Tal Baum, founder of Mercato di Bellina, Bellina Alimentari, and the Oliva Restaurant Group in Atlanta, is no stranger to crafting exceptional culinary experiences.
With her deep-rooted passion for Italian food and culture, Baum offers valuable insight on how to infuse your holiday gatherings with authentic Italian flavors and timeless traditions—ensuring your celebrations are both effortless and unforgettable.
VUE: How has your upbringing in Israel influenced your approach to holiday celebrations and entertaining today?
Tal Baum: Oh, holidays are everything in my culture. It’s funny because every holiday in Judaism is based on two things. Usually, there is a tragedy involved, but then there is also festivity and food. We use food to connect people and bring them together… [and] as a method of storytelling, almost. It’s a vehicle to connect different generations, to connect people, and bring them together. It’s a way to break bread and start a conversation. And no matter what background you come from, no matter who you are, food has a healing power. I grew up in a household where holidays and family meals were always a very, very big part of my upbringing.
VUE: What tips do you have for hosts who want to create a warm and inviting atmosphere?
Tal Baum: I would say the first thing is always to take into consideration your guests’ preferences and dietary restrictions. The last thing you want is to invite people into your home and make them feel uncomfortable by serving them something that they cannot eat. That’s usually something that I’m very big on. Even if someone’s dietary preferences do not align with mine, when I’m inviting someone home, the priority is to make them feel comfortable.
I also really like to use a lot of seasonal produce. That’s usually where I start, so that not only does everything taste better, but it also looks better on the table. It’s colorful and exciting. And, you know, even by using the right methods, the right condiments, the right spices, and the right ingredients, you can make anything better.
VUE: How can someone entertain guests while keeping the experience stress-free and enjoyable for the host?
Tal Baum: I think preparation is the key. Just having a good balance between items that you can prepare in advance and items that you have to prepare the day of or right before guests arrive.
I always like to start my meals, especially when entertaining for the holidays, with a grazing board—pesto, cheese, charcuterie, honey, fruits, and nuts. That’s an item that you can prepare in advance, so when the guests arrive, they’re already taken care of and fed. You can look fabulous and you don’t have to worry about a thing!
I often use the products that we import. We have some fabulous pestos, olives, honeys, and crackers that I love to incorporate into all of my spreads. Then, the rest of it is just… if it’s an intimate dinner, I always like to let the guest be part of the cooking experience. While they’re nibbling on their grazing board with a glass of wine, they’ll help me in the kitchen with some of the finishing touches—like finishing the salad or garnishing the sides. Make everyone feel like they’re contributing.
If it’s a larger, more formal gathering, I would usually just plan in advance and focus on serving items that can be kept hot in the oven and do not have to be made à la minute.
VUE: So what are some easy yet delicious meal ideas that can be created using items from your gift basket or from the Mercato di Bellina menu?
Tal Baum: All of our balsamic vinegars and olive oil can be used for really easy options to elevate salads and sides. I would say that maybe one of my easy go-to dinners at home is the Pici Pasta with our pesto sauce.
Pici pasta is a traditional Tuscan type of noodle. It’s very thick and has a great bite to it. I mix it up with our pesto, add some grated Parmesan cheese, some freshly cut cherry tomatoes, and I serve it in a very large bowl with some burrata on top.
It is absolutely fine. There is no one that’s come to my house who has ever turned it down—including kids!
VUE: Are there any go-to wine or cocktail pairings that you recommend?
Tal Baum: Staying true to my Italian experience, I always like to start the meal with either Spumante (an Italian sparkling wine) or a spritz. I also love a good red Italian wine from the Brunello region, using Sangiovese. That’s my go-to.
VUE: For those finding themselves hosting unexpectedly, what are some quick tips that you have to pull together a lovely gathering?
Tal Baum: Just be prepared and think about it in advance. Plan it ahead of time so that when your guests arrive, you can focus on being present. To me, when you’re having guests over, it shouldn’t be stressful. It should be a fun experience for everyone involved. And you can totally do that by planning events using our gift baskets for easy entertaining at home.
It’s not as stressful as you think. Just have fun, and everyone around you will have the best time, even if sometimes things do not go exactly according to plan.
VUE: What’s the best holiday entertaining advice you’ve ever received, and how has it shaped your approach to hosting?
Tal Baum: The best thing I ever got is… make your guests feel special by taking the time to inquire about their preferences and what they like ahead of time. It doesn’t necessarily have to be about dietary preferences.
If I’m having someone over that I know absolutely loves a certain type of wine, I will make the effort to get that wine for them so they feel special when they come over. And if I know there is a specific dish that they like, I will make the effort to make it for them. Know your guests.
Here are some Mercato di Bellina essentials to WOW your guests for every occasion!
For an elegant, rustic presentation, use a large wooden board and olive wood bowls for the spreads to evoke the charm of the Italian countryside.
To complement the spread, Tal recommends tossing a bowl of winter greens with shaved pecorino, thinly sliced pears, and candied pecans, then dressing it with Giusti white balsamic condiment, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper.
This fresh and flavorful holiday salad pairs beautifully with a crisp white wine.
Tal also recommends this easy, yet decadent truffle pasta recipe:
Ingredients
1 pack truffle pici by Antichi Poderi
1 cup cream
2 tablespoons butter
3 oz parmigiano reggiano cheese
Salt and pepper to taste
Directions
Bring a pot of water to a boil. Season with salt and cook the pasta according to the package instructions.
In a pan, melt the butter, add the cream, and season with salt and pepper.
Add the grated cheese and stir until melted and well incorporated.
Drain the cooked pasta and add it to the pan, mixing thoroughly to coat the pasta with the creamy sauce.
Serve with a full-bodied Italian red wine, like Barolo or Chianti.
Buon appetito! Enjoy this gourmet dish that combines simplicity with the opulence of truffles.
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