italian dinner tablescape

Ordering from a traditional Italian restaurant can be somewhat intimidating. How many times have you looked at an Italian menu and thought to yourself, “Where do I even begin? How much should I order? And when can I get dessert?” What appears to be a ton of different courses is actually a pretty structured menu. Today we’re breaking down the various elements of a traditional Italian menu and how to order so that you’ll get exactly the meal you’re hungry for.

Antipasto

Antipasto is typically the first category you’ll find on a menu and is simply an appetizer. Think of this as a smaller introduction to the rest of the meal. The list of antipasti is usually short, but will almost always include a charcuterie platter, cheese plate, or a combination of both meat and cheese. Other options may be marinated olives or even fruit, such as melon and figs. The antipasto, meaning “before the meal” is meant to stimulate your appetite for the following courses.

Primo

A primo is the first course and often heavier than antipasto. Primi can include pastas of all shapes and sizes, as well as polenta, gnocchi, rice, and risotto. This part of the menu is usually the most extensive and dishes may or may not include meat or seafood. The names usually indicate traditional sauces, like ragù, bolognese, and carbonara, and are often accompanied with pasta. This course is meant to satisfy your hunger and prepare you for the main course.

Secondo

A secondo is a second course that usually consists of solely a protein: seafood, meat, or even cheese. If your server brings over just a plate of chicken, don't be shocked. The chef didn’t forget it and the restaurant isn't trying to gip you. These could be equated to a main course, but without a side or vegetable, they’re probably not substantial as a meal on their own. Dishes under this category are named with just the word for the animal and the method of cooking. Sometimes it is named by the cut of meat.

Contorno

Contorni are the side dishes. Think vegetables that are grilled, roasted, or boiled. You won't find pasta on a list of contorni. Instead, look for it under Primo. They are fairly simple dishes; don’t be surprised if your insalata di pomodori (tomato salad) comes out as a dish of sliced tomatoes with a drizzle of olive oil and not a colorful salad of tomato with greens.

Dolce

Dolci is the sweetest part of the menu: dessert. Typical Italian desserts include tiramisù, panna cotta, cannoli, Italian gelato and sorbet. Italians typically reserve this these type of desserts for special occasions; on most days, the dolce is a bowl of fruit.

How Much Should You Order?

Many people assume you need to order from each category, but don’t feel like you have to. Italians rarely order a dish from each course. Instead, it’s custom to order two dishes. You can mix and match from whichever courses you’d like. Ways to order include:

• antipasto with either a primo or secondo

• primo and secondo

• primo OR secondo and dessert

• primo OR secondo and a side dish

Want to try a little bit of everything without going overboard? Go ahead and order one item from each course and split it with a friend. Another option for trying an assortment of things is to order your own first and second course, but share antipasto and dessert. There are no rules; order what you’re in the mood for!Regardless of how much you order, do know that you will get your food in the order the categories are presented on the menu. As in, antipasti will come first, then first, second, side dishes and finally, dessert.Hopefully we’ve helped you understand some of the intricacies of an Italian menu. Stay tuned for more from this series where we’ll cover authentic dishes from each menu category. Buon Appetito!

Italy is a country famous for its rich culture, beautiful landscapes, and above all - delicious food. You could spend an eternity savoring over its homemade pasta, locally-sourced vegetables, and fresh bread and pizza.  What makes Italian food so incredible is its careful preparation and quality ingredients. One such ingredient essential to Italian cooking is balsamic vinegar. Balsamic vinegar derives from Modena,  a small town situated in the northern Italian region of Emilia Romagna. In the land of Pavarotti and Ferrari cars, a particular type of vinegar has been produced to accentuate any meal. With its original name Aceto balsamico, traditional Italian vinegar was first reserved for the delicate palates of the elite Italian classes. Luckily for gourmands from the rest of the world, commercial production begun in the second half of 20th century. Aceto became recognized throughout the world as the perfect addition to salad dressings and marinades, as well as to other refined sauces, in which it would perfectly emphasize the aroma of many dishes.

What are the Types of Balsamic Vinegar?

There are three types of balsamic vinegar, but we’ve broken them down into two separate categories based on how they are made. First up, the traditional method.

Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena)

Traditional Balsamic Vinegar of Reggio Emilia (Aceto Balsamico Tradizionale di Reggio Emilia)The two types of vinegar mentioned above are made the same way. Pressed grapes, otherwise known as grape must, is made from of the typical varieties from Modena – trebbiano, lambrusco. The must is cooked over direct heat until it is reduced to almost half of its volume. The concentrate is then left to naturally ferment for three weeks. After the fermentation process, it is placed in a wooden barrel to acidify for a lengthy period of time (minimally 12 years).

The Traditional Balsamic Vinegar is prepared by the experienced hands of Modenese professionals in the sunny hills of Modena and wider Emilia Romagna region. The specific climate, temperature, and rainfall conditions of this area affect the maturation of the balsamic vinegar. The names of these two types of vinegar are protected and labelled by European`s Union PDO (Protected Designation of Origin), after passing strict quality tests. Since they are produced in a more complex and longer manner, these types of Aceto balsamico are more expensive.

Balsamic Vinegar of Modena (Aceto Balsamico di Modena)This type of vinegar is prepared in a somewhat simpler method than its ”granddad” and therefore, much less expensive. While it is also made in the Modena and Emilia Romagna regions using the same wine musk, unlike the Traditional Aceto, it can be mixed with wine vinegar and a small percentage of caramel. In addition, the minimum fermentation period of balsamic vinegar of Modena is only 60 days! This is the type of Aceto balsamico you’ll usually find in your grocery store. Just make sure it has aged in a barrel for at least 3-4 years and you won’t be left disappointed.

Which balsamic vinegar should you buy?

This will depend on how much you're willing to spend. As we mentioned before, due to the strict regulations under which the Traditional Balsamic Vinegar is made, you will pay a little extra – the price varies from $40 to an incredible $400 for a 100ml bottle. But trust us, the quality is bar none. On a budget? The Balsamic Vinegar of Modena is the more affordable option: grab a bottle for for around $10 or less.

How should you store your balsamic vinegar?

When it comes to storage, no worries here! Due to its excessively long period of maturation, there is no risk of it spoiling. Keep it in sealed container in a dark place, and don't expose it to sunlight or heat.

Ready to Buy?

No matter which type of balsamic vinegar you choose, you really can’t go wrong. The inexpensive options found in your local grocery store are still very tasty and healthy. On the other hand, the traditional Aceto balsamico is something that everyone should try at least once and what we highly recommend for your home kitchen.

What’s better than sipping on a nice cocktail while picking at a variety of food? A little bit of this, a little bit of that. Some meat, some cheese, some veggies. The classic antipasti platter is simple and low maintenance, yet can be presented in a really beautiful way.

Done right, the platter will have a good mix of cured meats, aged cheeses, fresh fruit, and veggies. You may also find fresh baked bread and small servings of condiments like jams, preserves, honey, or tapenades. Today we’re giving you our must list for the perfect, crowd-pleasing antipasti platter.

Salami: We recommend using 2-3 types of salami. Choose one that is mildly peppery and another that is spicy and fatty.

Prosciutto: Splurge on prosciutto di Parma or prosciutto di San Daniele. They’re the most famous because they’re the best. One difference to note is that prosciutto di San Daniele is a touch sweeter because less salt is used during the curing process.

Mortadella: By now you know how much we love mortadella. This smooth and creamy meat has just the right amount of fat to balance out the other two meats and the cheeses you'll be pairing it with.

Bresaola: This cured meat is easily recognized by its dark, ruby red hue. It’s best paired with Parmesan and a squeeze of lemon juice.

Pecorino Romano: It’s salty and it’s sharp, making it a perfect cheese to round out the fatty meats above. Pro tip: It also pairs well with a Negroni.

Taleggio: This funky and stinky cheese is soft enough to smear on a piece of crusty bread. It’s a stronger cheese, so if you do use it, make sure to include a couple of milder cheeses on your platter.

Mozzarella di Bufala: And here’s that mild cheese you’ll need. Often served on its own with tomatoes, basil, and good olive oil, mozzarella is a wonderful addition to any antipasti platter.

Figs: Whether you use Black Mission, Brown Turkey, or another variety of fig doesn’t matter. But what does is that they’re ripe.

Pears: Just like figs, make sure to find a ripe and juicy pear. Slice it thin, and if you need a little more sweetness on your plate, drizzle the pear with some local honey.

Olives: Choose your favorite. We like a mix of Castelvetrano (bright green, meaty, and buttery), Gaeta (dark purple, citrusy, tart), and Cerignola (large, mild, buttery).

Roasted Red Peppers: Although you can buy some pretty decent ones in jar, we recommend making them at home. Trust us, they’re incredibly easy to make.

Artichoke Hearts: Here’s when you will want to seek out a canned or jarred version. Look for the roasted ones and serve with a generous drizzle of olive oil.

Bread: All you really need is a good crusty loaf. Slice it nice and thin, but make sure it’s sturdy enough to support the cheese and meat you’ll be adding to it. The bread is the vehicle for getting all these little treats into your mouth. The best thing about making an antipasti platter is that there are no rules. Just add a lot of what you like and make sure it’s the best of the best ingredients. Quality over quantity whenever possible, but make sure the platter you’re serving is quite full! There’s no harm in drizzling some high-quality extra virgin oil over the goodies or even some chopped fresh parsley. Get creative and use this as a canvas to paint the most beautiful antipasti platter you can imagine. Don't want to make your own at home? Order the Meat Sweats from Mortadella Head!!

If you’re Italian, it’s in your blood to love garlic. Aglio, if you speak the language. The more, the better. In fact, when we cook at home, we often use double the amount of garlic called in a recipe. No shame in this cooking game. While most recipes use raw garlic, having roasted garlic on hand is an essential in the Italian kitchen.Roasting changes the chemical makeup of the garlic so that it’s easier to digest. This means you get to eat a lot more of it. It’s extremely versatile and so simple to make, so heat up that oven and get those bulbs ready.

Roasted Garlic Recipe

Ingredients

• 1 or more whole heads of garlic

Method

1. Preheat oven to 400 °F.

2. Peel just the papery outer layers of the garlic bulb, leaving the individual cloves intact. Using a sharp knife, cut ¼ to ½-inch from the top of the head to expose the individual cloves of garlic.

3. Place the garlic head in a baking pan, cut side up. A muffin pan works well here too. Drizzle a high-quality Italian olive oil over the garlic, making sure to cover each head. Use your fingers to rub the olive oil all over the exposed cloves.

4. Cover garlic with tin foil or wrap in its entirety, loosely folding tin foil at the top. Bake for 30-35 minutes or until cloves feel soft.

5. Remove from oven and let garlic cool. Carefully cut the skin around each clove. Use your fingers to squeeze or pull out the roasted garlic cloves from skin.

Ways to Use:

• Eat as is

• Top salads with individual cloves

• Add to mashed potatoes

• Spread over warm toasted bread with tomato, basil, and olive oil

• Spread on pizza dough in place of traditional tomato sauce

• Toss into warm pasta with parmesan cheese, olive oil, and freshly cracked pepper

• Sauté with greens: Swiss chard, broccoli rabe, etc.