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These are typical and
very traditional dishes, which are simple to prepare and with
ingredients easily accessible wherever you happen to live.
Italian menus are normally divided into antipasti (appetizers),
which may include bruschette, crostini or a selection of cured
meats, salami and olives. Then a primo, which could be soup
or pasta, followed by the secondo, which is usually a meat
or fish course, accompanied by a contorno, (vegetable or salad)
. Finally, if you still have room, you might have cheese or
a dolce, dessert, and caffe. It is also traditional to serve
an amaro or digestive, such as grappa, at the end of the meal.
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The first recipe is for an antipasto,
served to whet your appetite for the next courses, but is
also great for stand up parties or with drinks. The second
dish is a secondo, or main course. The main thing is not
to worry overly much about exact quantities – just
make sure you have the freshest and best ingredients you
can buy and cook them with love and care!
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