The Procession
Typically an Italian meal consists of four courses (starter, first course, main course, and dessert), although this can be stretched to eight courses or more (starter, first course, fish main course, meat main course, cheese, and dessert). Do not feel obligated to eat this many courses. I often order just two, particularly for lunch. I normally order just an antipasto (starter) and a primo (first course) or secondo (main course) or if I am quite hungry then just a primo (first course) and secondo (main course). Often meals end with an espresso (never a latte or capuccino after morning).
Antipasti (Starters)
These are usually cold dishes and can include cured meats, sometimes served with fruit such as melon or figs, marinated or grilled vegetables, salads, etc. Some restaurants simply have a bar of various antipasti and you go and help yourself or a cart they wheel to your table. They are eaten to stimulate the appetite and prepare for the following courses.
Primi (First course)
This is usually a starch based dish like pasta, risotto, polenta, and pizza. Soup is also considered a first course however. This course is meant to satisfy your hunger and prepare you to enjoy the main course.
Secondi (Main course)
This course is normally a protein based dish such as fish, meat, poultry, or eggs. Fish is normally simply cooked so that you can taste the freshness of the fish. They may even bring you the fish or meat to show you the quality before it is cooked. Whole fish is usually grilled, boiled, or roasted and brought whole to the table. The waiter may debone the fish and make individual servings but they will likely make a show of doing this. Some people like to order both fish and meat in which case a smaller portion of the fish will be brought before the meat course. Main dishes are typically served on their own with side dishes (contorni) ordered separately.
Contorni (Side dishes)
These are vegetables, often served at room temperature, which are accompaniments to the second course. Sometimes salad is served or there is a salad bar to make your own. Typically salads are dressed simply with good quality olive oil and vinegar.
Fruit
Particularly at home, fruit is served at the end of a meal and a bowl of water is provided to rinse and peel the fruit. Some restaurants will have fruit salad (macedonia) or fragoline (tiny wild strawberries- a must try if you find them!)
Dolci (Dessert)
There are too numerous to count. Typical desserts includetorte(cakes),crostate(tarts),panna cotta(flan), andtiramisu(a coffee and chocolate flavoured pudding).After informal meals, many people will go get gelato (ice cream) at a gelateria (ice cream shop). Children at home are often offered yoghurt.
Formaggi (Cheese course)
A cheese course can be enjoyed before the dessert or instead of the dessert. Typically restaurants have a cheese board or cart with regional specialties which they have sourced from artisans which do not sell commercially.
Digestivi (Digestifs)
This is an alcoholic drink to aid digestion and can include grappa, sambuco, amaro, or herbal liqueurs like genepy.
Normally Italian restaurants are quite flexible so that if you would like your food prepared a bit differently and you ask nicely, they will typically accommodate your request. Also if you want something not on the menu but they have the ingredients and it is not a complicated dish to prepare, the restaurant will normally accommodate this as well, particularly if a few different guests are requesting the same thing. See myHow to Translate an Italian Menufor potential dishes you could simply ask for if you prefer to know in advance what you might like. There are often specials of the day, so if possible as the waiter. Italians typically discuss the theoretical menu with the waiter so don’t be embarrassed to ask questions. Italians from other regions are not informed of other region’s dishes either so will also ask questions. In my experience, if you are nice and are genuinely interested in Italian food, language, history, or culture, most Italians are friendly, kind, and want to help.
Service
Note that some restaurants add a cover charge (coperta e servizio) to the bill to cover table items such as oil, vinegar, bread, olives, and use of cutlery, glassware, and china. Other restaurants just include this cost into the price of the food. Normally this is written on the bottom of the menu. Normally you tip in addition to this amount depending on how fancy the restaurant. In atrattoriaorpizzeria, tip an additional 5% or round up to the nearest euro (i.e. on a bill of EUR 37, pay EUR 40). In a nicer restaurant then a tip of 5 to 10% would be customary.
As a passionate enthusiast of Italian cuisine, I have had the pleasure of exploring the rich tapestry of flavors and traditions that define the country's culinary landscape. My extensive experience includes not only savoring the diverse dishes but also delving into the cultural nuances and etiquettes that surround Italian dining. Let me share my insights to provide a comprehensive understanding of the concepts highlighted in the article.
Antipasti (Starters): Antipasti are the opening act of an Italian meal, designed to awaken the palate. These cold dishes often feature cured meats, grilled vegetables, salads, and fruits. Some establishments may present a selection on a bar or cart for diners to choose from, setting the stage for the courses to follow.
Primi (First Course): Primarily starch-based, the primo course includes pasta, risotto, polenta, and pizza. Soups also fall under this category, serving the dual purpose of satisfying hunger and paving the way for the main course.
Secondi (Main Course): The secondi course focuses on protein, offering fish, meat, poultry, or eggs. Fish is usually prepared simply to highlight its freshness, with some places showcasing the raw ingredients before cooking. It's customary for main dishes to be served with side dishes (contorni), ordered separately.
Contorni (Side Dishes): These vegetable accompaniments, often served at room temperature, complement the main course. Salads, dressed with high-quality olive oil and vinegar, are also common.
Dolci (Dessert): The dessert course boasts a variety of sweet treats, including cakes (torte), tarts (crostate), flan (panna cotta), and the iconic coffee and chocolate-flavored pudding, tiramisu.
Formaggi (Cheese Course): Positioned before or instead of dessert, the formaggi course features a selection of cheeses sourced from regional artisans. Restaurants often showcase these on a board or cart.
Digestivi (Digestifs): To aid digestion, Italians indulge in digestifs, which are alcoholic drinks such as grappa, sambuco, amaro, or herbal liqueurs like genepy.
Service: Italian restaurants typically exhibit flexibility, accommodating preferences and even off-menu requests if ingredients are available. It's common to discuss the menu with the waiter, ask questions, and explore daily specials. Note that some restaurants add a cover charge to the bill, covering table items and utensils. Tipping practices vary, with trattorias or pizzerias generally receiving an additional 5%, and fancier restaurants warranting a 5 to 10% tip.
In summary, Italian dining is not just about the food; it's a holistic experience that reflects the country's rich culinary heritage, regional diversity, and a deep appreciation for quality ingredients and flavors. Buon appetito!
