2 weeks Ago By Delicious. team
Italian formal meals involve more courses than is the norm in three-course Britain, but they’re often quite small. These days, the full menu is usually reserved for special occasions, but here are the age-old rules for a traditional feast. Don’t forget to start with a glass of as an aperitivo and finish with a , amaro or grappa as a digestivo.
Need wine to serve with your meal? Check our expert Susy Atkin’s . Antipasto Something to get the appetite going before the eating starts in earnest – the name means “before the meal”. Usually cold, antipasti (the plural of antipasto) might include vegetables dressed simply with oil and vinegar, artichoke hearts, cured meats such as salami and bresaola, pickled anchovies, seafood salads, olives or .
Various kinds of can also be served as an antipasto. Primo The first ‘proper’ course, usually , or . Often vegetable or seafood-based if meat is to be served later in the meal.
We have heaps of to choose from, such as creamy (with porcini mushrooms and fried sausage) and (pictured). Secondo The second or main course. Generally meat, poultry or fish, often simply cooked and served in small portions, particularly if it’s following or .
It’s not usual to serve many vegetables with the secondo. Often it will come with a single veg (known as a contorno) such as wilted , grilled or a few small roasted potatoes. These are usually served separately alongside.
Browse our favourite and . Insalata The course is optional, but sometimes served as a light interlude between main course and cheese. The salad should be simple and fresh.
It’s never served alongside pasta. Formaggio Cheese is often served alongside fresh fruit – for example, gorgonzola dolce, with a few ripe or . Discover the cheeses distinct to different parts of Italy in our .
Dolce The sweet or pudding course is a portion of something rich, such as or , a fruit crostata or tart, or a seasonal . Usually served with a coffee. We have cannoli, affogato and traditional tortes in our .
Head of food has combined dishes from Italy’s four corners to create three non-traditional menus to suit a casual drinks-and-nibbles gathering to a hearty meal for friends. Aperitivo hour “I’d like to thank the Italian genius who came up with the idea of a snack and a drink before dinner at 6pm – or aperitivo hour, as it’s known in Italy. These dishes are perfect for entertaining, as both the meatballs and the dough can be prepared in advance, then fried as your guests arrive.
The is my spritz of choice; give it a go if you’re getting tired of .” Sicilian supper “Sun-kissed flavours sing out in this trio of dishes, ideal for the end of summer. The tomato and potato salad is the perfect accompaniment to the chicken – perhaps with some good bread to mop up the juices.
And while granita is traditionally a breakfast dish on the island, it makes a fantastic pud – especially when the weather’s still warm enough to eat outdoors.” Northern Italian feast “ , and are the culinary powerhouses of the north – and this menu is for when you want to impress. Slices of prawn-topped chickpea pancake set things up nicely, followed by a knockout saffron risotto and a flourless chocolate cake for dessert.
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