Photography by James Tse
Food styling by Claire Stubbs
Prop styling by Jane Hardin
FOOD >> MENU
Italian Feast
For a taste of la dolce vita, turn your next dinner party into a boisterous Italian feast.
Planning the Menu:
Play up the Italian bistro theme with any of these authentic options.
Aperitivi (cocktails to start)
- Campari or Prosecco
Antipasto (appetizers)
- A platter with marinated vegetables, olives, prosciutto, cheeses and grissini (breadsticks)
- Foccacia with olive oil and balsamic vinegar for dipping
Primi (first course)
- Serve soup with a pasta or risotto (try Linguine à la Casa and/or Penne Carbonara)
Secondo (main course)
Insalata (after main course)
- Simple green salad of arugula, radicchio and lollo rosso (red leaf lettuce)
Dolci (sweets)
- Tiramisu, biscotti, gelato and cannoli
Digestivi (liqueurs to aid digestion)
- Fernet Branca, Montenegro, Averna, Vin Santo, Limoncello
Café
- Cappuccino, espresso, latte, macchiato
From the Cellar
Perfect Italian wine pairings.
Linguine à la Casa
White: Soave or Chardonnay
Red: Chianti
Penne Carbonara
White: Verduzzo
Red: Valpolicella
Primo Chicken Parmesan
White: Gavi or a dry Orvietto
Red: Bardolino
Prep Time
5 easy tips for creating a casual Italian atmosphere.
- Choose a simple centrepiece. Small terracotta pots of fresh herbs are all you need.
- Impress friends with your Italian flair. Serve wine in double old-fashioned glasses. Bonus: Affordable, easy to find (even at hardware stores), and you’ll use them again and again.
- Use empty wine bottles as candlestick holders for a rustic feel. Wax drippings and signs of wear and tear will make them look more authentic.
- Keep the setting simple. Use everyday classic white dishes. Tip: Choose either a gingham tablecloth or napkins, not both. If you opt for the tablecloth, go with large white or cream-coloured linen napkins.
- Don’t stress about using proper serving dishes. Let guests help themselves directly from the cooking pots on the table.
6 Table Essentials
- Parmesan, for grating
- Red chili flakes
- Pepper mill
- Sparkling water
- Jug of wine
- Olive oil
First published in Wish September 2007
Comment on "Italian Feast"
Arlene Grosskleg writes:
I made Linguine a la Casa for my family last evening. It was GREAT. I will be making is again. So easy and cheap and the taste was yummy. It is the kind of receipe that you can add anything to it.
—posted October 11, 2007 at 7:43 a.m.
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