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 sometim.