An Italian dinner at home — how the menu is built

An Italian dinner is more than food — it’s a rhythm. The courses follow one another unhurried, and each has its role. Here’s how I build a classic Italian menu in your home.

Antipasti opens the evening

We begin lightly: Italian cured meats, cheeses and toasted bread. Antipasti sets the mood and gives guests time to settle in at the table.

Primi and secondi — the heart of the menu

The first warm course is often a risotto or pasta. Truffle risotto is a favourite: creamy, generous and still refined. For the main — the secondo — I serve a classic such as saltimbocca alla Romana: veal, prosciutto and sage.

Dolce, a stylish finish

Dessert, Italian-style, is light but satisfying. Panna cotta with salted caramel is the perfect close: a silky texture with just the right sweetness.

Everything is tailored

This is an example — every menu takes shape around your party, dietary needs and the season. You can mix courses, change the main, or ask for something entirely your own.

Want an Italian evening at home? See the example menu or get in touch.