A real Italian meal can last for hours. It seems like the food just keeps coming—from the first few plates of antipasti to the sweet desserts. Of course we don’t indulge in these kinds of elaborate multi-course meals as often as we do in American Italian restaurants. Italians in Italy don’t even sit down to a huge meal every night—if they do the portions are likely to be small and manageable. In contrast Italian and Italian-American families embrace the multi-course meal during the holidays.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Learn Italian with Teacher Stefano | 2021-11-18 17:30:02 |  81,311 Views |
Very IMPORTANT phrases to use in a restaurant in Italy + useful CULTURAL tips
Of course there are no rules when it comes to dining but if you’re in the mood for a traditional Italian meal with multiple courses here’s a cheat sheet for you. Many Italian restaurants follow a traditional order of courses so it helps to know what to expect. Maybe you’ve looked at a menu and wondered what “contorni” means or what the difference is between “antipasto” and “insalata.” From pre-dinner cocktails to post-dinner digestifs make sure you know what to expect the next time you sit down at an Italian restaurant — or attend an Italian family party. Come with an empty stomach an open mind and lots of time. After all these meals are meant to invite you to slow down and be present with family and friends.
The first part of an Italian meal is the aperitivo. This is essentially a pre-meal cocktail that’s meant to help you prepare for your meal by stimulating your appetite. But an aperitivo isn’t just any cocktail — these drinks are usually bitter sparkling and low in alcohol. Think cocktails like an Aperol spritz which is made with Prosecco Aperol and sparkling water.
Historically the word “aperitivo” comes from the Latin phrase “aperire” which means “to open.” This refers to the concept of making room in your stomach before eating your meal. The drink is believed to have originated in the northern Italian city of Turin in the 18th century when distiller Antonio Benedetto Carpano created vermouth. Turin had a café culture at the time and cafés began serving alcohol with food. This trend soon spread to the rest of Italy with local attitudes surrounding the types of drinks served.
