Aperol, Spritz or Vermouth. Antipasto : literally "before (the) meal", hot or cold appetizers Primo : "first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. Secondo : "second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used, at least in the North, though beef has become more popular since World War II and wild game is found, particularly in Tuscany. Fish are generally caught locally. Contorno : "side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course. Formaggio e frutta : "cheese and fruits", the first dessert. Local cheeses may be part of the Antipasto or Contorno as well. Dolce : "sweet", such as cakes and cookies Caffè : coffee Digestivo : "digestives", liquors/liqueurs (grappa, amaro, limoncello,sambuca, nocino, sometimes referred to as ammazzacaffè ("coffee killer")
least an hour. The dough should be fermented and swollen to at least twice its size in this duration. Take it out of its wrapping, and knock it with your knuckles, again in a kneading motion, to release any air bubbles A traditional Italian meal will consist of the following courses: Anti-Pasto: This consists of hot and cold appetizers. Primo: This has dishes like pasta, risotto, or even soup. This is the first course. Secondo: This contains the main dish of fish or meat. Contorno: This is the side dish of salad or vegetables. A traditional Italian menu will feature salad after the main course. Dolce: This is the dessert course. Caffee: Here you will be served a cup of espresso. Liqueurs: This course is also referred to as the "Coffee Killer" course where you will be served grappa or Farinata 3 3/4 cups of water 2 1/3 cups of chickpea flour 1 onion, medium 4 tbsp extra virgin olive oil 1 tsp salt A big pinch of pepper
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