Italian meal structure

Italian Meal Structure is the customary organization of meals in Italy. It is characterized by its distinct courses and the importance of quality ingredients. The Italian meal structure typically includes antipasto (appetizer), primo (first course), secondo (second course), contorno (side dish), and dolce (dessert).

Antipasto

Antipasto, the first course, is a light appetizer designed to stimulate the appetite for the heavier courses to follow. It often includes a variety of cold foods such as cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, and various cheeses like mozzarella and provolone.

Primo

The primo course is typically a hot dish like pasta, risotto, gnocchi, or soup. This is the most substantial course in the Italian meal structure. Pasta dishes vary widely across regions in Italy, with each region having its own unique pasta shapes, sauces, and ingredients.

Secondo

The secondo course is the main dish, usually consisting of fish or meat. Common meats include veal, pork, chicken, and rabbit. Seafood is popular in coastal areas and includes fish, shellfish, and squid.

Contorno

Contorno is a side dish that accompanies the secondo. It often consists of vegetables, raw or cooked, and also salads. Common contorni include Insalata Caprese, ratatouille, and grilled vegetables.

Dolce

The meal concludes with dolce, the dessert. This could be anything from fruit to a sweet pastry or gelato. One of the most famous Italian desserts is Tiramisu, a coffee-flavored dessert layered with a whipped mixture of eggs, sugar, and mascarpone cheese.

See Also

• Italian cuisine
• List of Italian dishes
• Mediterranean diet

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