and terroir (flavors imparted by the local terrain) work together through a series of courses to create a perfectly balanced eating experience.
While it might sound intimidating to some, many of the principles of food pairing are so embedded in our memories that it seems as though certain foods just naturally go together. If you’ve never created a menu before, use the following guidelines until you are comfortable with the process. Notice how the elements of the Italian meals you enjoy the most work together, and apply those principles in your own kitchen.
Traditional, complete Italian meals consist of an appetizer, a first course, a second course with a side dish, salad, fruit and nuts or cheese, and/or a dessert and a cup of espresso followed by a digestivo, or after dinner liqueur (such as grappa, Amaro, Sambuca, or Limoncello) — served in that order.
In today’s hurried culture, even in Italy, the full traditional meal is often only served on Sundays (when most Italians still participate in the ritual family meal), when entertaining, in fine-dining situations, or on holidays.
Workday lunches may now consist of a primo (first course), salad, and espresso (often omitting the second course).
Workday dinners may consist of a second course, side dish, salad, fruit and cheese, and espresso (often omitting the appetizer and first course).
Pasta, risotto, or gnocchi is typically present in Italian lunches.
Fresh, seasonal, local, organic foods are always preferred.
Pasta dishes are never preceded by soup. Soup can be enjoyed on its own, or as a first course instead of pasta.
A sample springtime meal
Springtime dishes in Italy consist of a symphony of fresh flavors. Gardens give way to certain varieties of artichokes, fava beans and legumes, baby potatoes and carrots, spinach, fennel, peas, and asparagus, just to name a few of the ingredients that are available. Apricots and citrus are also usually plentiful. In terms of meat, lamb, veal, and kid take center stage because, in the way they were traditionally raised, they were old enough to be slaughtered in the spring. For that reason, lamb and goat in the south are usually served at Eastertime, along with a variety of other fresh ingredients.
Keep in mind that you should always adjust the ingredients to reflect what’s in season in your area in the springtime, but the techniques and recipes still work well.
Table 4-1 outlines a typical (non-holiday or Sunday) springtime meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.
TABLE 4-1: Springtime Meal Menu
| Course | Recipe | Location |
|---|---|---|
| Antipasto | Crostini con purea di cannellini/Crostini with Cannellini Bean Purée | Chapter 6 |
| Primo | Spaghetti al limone/Lemon-Infused Spaghetti | Chapter 8 |
| Secondo | Scaloppine di vitello/Veal Cutlets | Chapter 13 |
| Contorno | Asparagi grigliati con balsamico bianco e parmigiano/Chargrilled Asparagus with White Balsamic and Parmesan | Chapter 14 |
| Insalata | Insalata verde/Green Salad | Chapter 15 |
| Frutta | Susine grigliate con ricotta e miele/Grilled Plums with Ricotta and Honey | Chapter 17 |
| Caffé | Caffé/Classic Espresso | Chapter 16 |
A sample summertime meal
Summer in Italy is all about keeping cool and the opportunity to head to the sea or the mountains to do so. Until the late 20th century, air conditioning was not used, and seasonal produce was used to promote cooling effects and the nutrients needed during the hot months. Many Italians who live in large cities own or rent homes at the beach or in the mountains, specifically for the purpose of spending time in the summer (especially August) away from the city heat.
Seafood, lighter meats, poultry, tomatoes, eggplant, peppers, fresh herbs, greens, zucchini, melons, and berries take center stage during the warmer months. Chilled soups, cool carpaccios, pasta and rice salads, and fresh, light sauces are part of summer repertoires. Heavy sauces, intense baking, and rich, intricate recipes are avoided in the heat. Pizza, though, is still enjoyed, especially so at the beach and during summer evenings. In terms of cooking methods, grilling, pan-frying, and raw foods are the most commonly used applications when warmer temperatures abound.
Table 4-2 outlines a typical (non-holiday or Sunday) summer meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.
TABLE 4-2: Summer Meal Menu
| Course | Recipe | Location |
|---|---|---|
| Antipasto | Bruschetta con pomodori/Tomato Bruschetta | Chapter 6 |
| Primo | Trofie al pesto/Trofie Pasta with Pesto Sauce OR Dried pasta with same Pesto Sauce |
|