Ristoranti

The first course known as a primo may be a deep-dished bowl of soup, pasta or a risotto in servings of a cup size, intended to stimulate the appetite. Festive occasions may involve several of these and is known as a sampling of firsts or an assaggio di primi.

The primo is followed by a secondo which is a meat, egg, fish or vegetable-based main course with a side dish chosen to complement it. Portions are small, about a quarter pound of the second course, plus a serving of the side dish, and bread. Lunch will usually close with fresh fruit, and a demitasse of espresso.

Antipasto in Italian cuisine is also a term for first course or appetizer. In the home, cured or smoked meats and sausages, olives, salted anchovies, sardines, fresh or pickled vegetables, shellfish, peppers, and cheeses are favoured, while restaurant presentations add to these elaborate prepared dishes such as seafood salads, stuffed mushrooms, vitello.

Italy, like France or China, has many culinary regions, but basically the north's staple is rice and butter and the south lives on pasta and cooks with olive oil. Cooking techniques are less important than the quality of the raw ingredients.