When eating in Italy, a meal is more than good food, it is an experience. Today, we'll take you through the structure of a complete Italian meal.
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| crostini |
The meal begins with
antipasti, meaning appetizers. Although the specifics vary across regions,
antipasti could include cured meats, vegetables, or seafood. In Umbria and Tuscany, favorites include
crostini, toasted bread with savory toppings, and
finocchiona, fennel-flavored salami.
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| papardelle al chinghiale |
Next is the
primo, or first course. This is a rice or pasta dish, or soup in the fall and winter. Tuscan favorites are
pappardelle al sugo de lepre or
al cinghiale, large fettuccine with hare sauce or wild boar sauce.
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| fagioli all'uccelletto
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The main course, or
secondo, comes next. This is a meat or fish dish, that can be accompanied by a
contorno, or side dish, usually potatoes or vegetables. The most recommended secondo is
fiorentina, a thick-cut steak from the Tuscan-bred Chianina cow. For a
contorno, a favorite is the
fagioli all'uccelletto, white beans in a light tomato sauce.
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| cantucci e vin santo |
Ending the meal is cheese or dessert, called
dolce, usually cake, pastry, pudding, or fresh fruit. One to try is
cantucci e vin santo, a hazelnut biscotti served with sweet wine.
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