The site has tried to follow the standard sequence comprising antipasto, soup, minestra or ristotto, pasta main course and dessert. One is not obliged to follow this order when organising an Italian meal - indeed serving all of these courses would cause indigestion. However in the old days of formal Italian dining, as many courses as listed would have been necessary for a credible pranzo importante, an important meal.
Stefano much prefers to see exciting food on the table regardless of where it fits into our conventional classifications, in our obsessive pigeon-holing of things - the Venetians had cakes before dinner and the Chinese mix pork and prawns. The important thing is to keep an open mind and let good judgement, a sense of balance and good taste (three ways of saying the same thing) do the job.
Gli Antipasti (at the beginning)
Wild Asparagus Frittata
Sardines Preserved in White Vinegar
Sformato of Porcini Mushrooms
Béchamel Sauce
Savoury Zucchini Tart
Artichoke Croquettes
Brodo Zuppe e Minestre (broths, soups and minestrone)
Pasta e Fagioli
Risi e Risotti (rice and risotto)
Risotto with Asparagus
Pasta and More Pasta
Homemade Pasta
Home-made Ravioli
Pappardelle with Chicken Livers
Ravioli with Quail Filing
Squid-Ink Pasta with Calamari
Piatti Forti (strong courses with vegetables)
Braised Ox Tongue with Star Anise
Braised Lamb Neck
Dolci e Biscotti (Sweets and Buscuits)
Sultana Jelly with Sultana Rice Fritters
Sweet Shortcrust Pastry
Wheat Tart from Naples
Olive Oil Chocolate Cake
Egg Custard
Fresh Fruit Tart
