Antipasto, primo, secondo? This is how Italy eats - and how to order correctly

First a round of antipasti

From our editorial team

An Italian menu is not a sprint, but rather a Walk. It has rhythm, order and a certain composure. Those who understand it not only order correctly, but also eat better.

A full menu is the exception, even for Italians, and is mainly reserved for holidays and festive occasions. Many guests combine Restaurant only antipasto and primo, others only a secondo with contorno, or omit one of the four courses.

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The prelude: Antipasto

The "antipasto" is literally what comes before the meal - and that doesn't mean bread and place settings. Antipasti are small appetisers, cold or lukewarm, usually shared: grilled vegetables, pickled mushrooms, ham, olives, bruschetta. Sometimes rustic, sometimes fine, but much more than an appetiser - the foretaste of something big. And no: salad is not an appetiser in Italy (see "Secondo" below).

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The first course: Primo

Now it's getting warm - and mostly vegetarian. The "primo" is traditionally a plate of pasta, risotto or soup. Meat and fish play no role here. The portion is usually much smaller than what is considered a "plate of pasta" outside of Italy - and that is intentional: the primo is only the first of several courses.

The second course: Secondo

This is where meat or fish come into play. In many restaurants, the "secondo" is served without a side dish. If you want side dishes, order them separately as "contorno". Common options are grilled vegetables, spinach, potatoes or a simple salad.

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Dolce, cheese or both?

The main course is not the end of the meal. If you like it classic, finish the menu with a dessert. Tiramisu, panna cotta, zabaglione, but also fruit. Alternatively or additionally: Cheese. Usually served as "formaggi misti", with a little honey or mustard fruit. At the end is the coffee: the Espresso is not added after dessert.

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