The Authentic Italian Meal
Ingredients Comprising the Authentic Italian Meal
While Italian food certainly includes a number of ingredients (such as artichokes, anchovies, asparagus, and a variety of cheeses); the most common ingredients in Italian cooking are, coincidentally, reflected in the colors of the Italian Flag ...
RED for the tomatoes used in pastas, sauces, and marineras; WHITE for the liberal use of garlic (quick health tip!) and mozzarella cheeses; and GREEN for the use of the falvorful frequency of Italian herbs such as oregano, basil and parsley.
Breaking Down the Authentic Italian Menu
Antipasti - The first part of Italian meals. The appetizer course usually served with light toasted bread, rubbed with a garlic clove, and drizzled with olive oil, known as bruschettas (or crostinis when a topping is added).
Primi - The second portion of an authentic Italian meal. Soups or light pastas are usually served.
Secondi - The main dishes, usually served with meat or fish platters.
Contorni - The side dishes eaten with the main course usually consisting of vegetables.
Dolce - The "sweet" course equivalent to the American dessert.
Selecting the "Right Wine"
Proper wine selection is an integral part of Italian cuisine. Wines may be selected two or three times in one meal and go through a selective process. Only particular wines that complement certain dishes are ordered.
A general (but very simplified) rule of thumb: "red wine with red meat, white wine with white meat."
Light courses go well with white wines (eg. fishes, light poultries).
Rich and fruity red wines complement meats and roasts.
Regional Italian Cuisines
Regional platters have flourished in Italy due to geographical differences.
Northern Italy
Northern Italy's regions consist of Venice, Milan, provinces of Piedmont, and Lombardi.
In general, the cooking is hardy, plentiful, tasty and a direct reflection of the quality of ingredients. Many meals include large meat potions due to the abundance of lamb, veal and game. Aslo used are wild mushrooms and white truffles from neighboring regions.
Typical Northern Italian dishes include Costolette alla Milanese or Osso Buco. Cooking staples are Polenta and Risotto.
Central Italy
Central Italian food is much lighter than northern style Italian cooking. It consists of much less meat, more vegetables, and fresh cheeses (i.e. ricota).
Central Italian cooking embraces both rigorness and richness. Tuscany (Etruscan), a famous region of central Italy, is venerated as the heart and hallmark of Italian cooking. Unlike the north, Etruscan food is much lighter and less abundant in meats, reflecting the true staple of Italian food.
Southern Italy
Southern Italian food includes food from Sicily, Abruzzi, Molise, Campinia, Basilicata, and Calibria.
The region is known for having its own unique style. Contrary to common misconceptions, Southern Italian foods from Sicily, Calibria, and Basilicata do not use tomato pastes, garlic, and oregano in excess. Actually, they implement a delicate balance of flavors and herbs, which produce light, colorful, and vivid dishes.
Here you go, I hope it helps. They have larger meals, my husbands Italian family cooks 12 courses but this is the norm.