22 Jan 2014
January 22, 2014
A typical Italian meal consists of the following courses:
- Aperitivo – apéritif usually enjoyed as an appetizer before a large meal which may be a Campari, Cinzano, Prosecco, Aperol, Spritz or a Vermouth.
- This is followed by Antipasto literally “before the meal”, hot or cold appetizers.
- Next is the Primo or the “first course” which usually consists of a hot dish like pasta, risotto, gnocchi, or soup.
- Next is Secondo or the “second course”, the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used.
- A Contorno or “side dish” usually accompanies the Seconde which may be a salad or cooked vegetables. A traditional menu may also feature a salad along with the main course.
- The first of the desserts, Formaggio e frutta or “cheese and fruits” consists of local italian cheeses which can also be part of the antipasto or Contorno courses as well.
- Another dessert Dolce or the “sweet” are served such as cakes like Tiramisu or cookies.
- After all this food, Caffè or coffee is served.
- Finally a Digestivo or “digestives” which includes liquors/liqueurs such as Grappa, Amaro, Limoncello, Sambuca, Nocino. This can sometimes be referred to as Ammazza Caffè or “coffee killer”.
At G&O Foods is an importer of a vast array of authentic Italian food and wine for all the courses above.