ITALIAN MEAL STRUCTURE – Breakfast, lunch and dinner? No. You need to know also the special mid-afternoon snacks, your next “merenda”

Italy is a landscaped cocktail, but also gastronomic, ie an explosion of tastes, flavors and fragrances, that is an incredible variety of recipes, different for each region. Following the suggestion of proposed trip in our Meetinb Benches way (an geometrical way of the mind, could live with the simplicity of the sides of a charming square, but inside anche andhear what you see, eat and feel), you will drink a glass of Chianti or Brunello Tuscany, Barbera or Barolo in Piedmont, Prosecco of Valdobbiadene in the Veneto, Emilia Romagna Lambrusco.

The “aperitivo”, opens a meal, and your “antipasto” is a slightly heavier starter. A “primo”, is the first course (hot food and, usually heavier than the “antipasto”). A “secondo”, may include different meats (like turkey and pork, steak, stew and beef, zampone, stockfish and salmon, lobster or lamb). A “contorno”, is a side dish (raw or cooked, hot or cold). “Formaggio” e “frutta”, where you can choose local cheeses, and fresh seasonal fruit. Finally, “dolce”, “caffè” e “digestivo”! Your dessert? “Tiramisu”, “zuppa inglese” or “panna cotta” (not forgetting – in Christmas time – the “panettone” or “pandoro”. Your coffe? Strong coffee, such as “espresso” (without milk). Why “ammazzacaffè”, about the “digestivo” word? Drinking your “grappa”, “amaro” or “limoncello”, all died, also your meal.