Traditionally, Italians eat a three-course meal. For Lunch, they are likely to begin with a small dish of
Pasta or Risotto whereas at Dinnertime, they often begin with a Soup.
Most Italians do not eat Antipasti at home; it is generally a restaurant tradition. The second course for Dinner is Pasta, Polenta or Rice. The third course is a small portion of Meat or Fish. A side dish of Vegetables is sometimes served between courses and always on
its own plate. The emphasis is always on the first course.
For Dessert, fresh Fruit is favored. Sweet Desserts are usually served much later in the evening with a cup of Espresso.
It was around 3000 B.C. that the
flour and the water based flatbreads were developed, and
the ancient Egyptians were the first to create
yeast-raised loaves. Bread quickly became a staple at
the table throughout the Mediterranean. In fact, " Pane
", the Italian term for " Bread " come from Latin word "
Pa " which denotes food and eating. Certain parts of
Italy are well-known for their breads: for example, the
hearty unsalted breads of Toscana or the beautiful
braided breads of Sardegna. So important is bread to the
Italians, that they devised recipes based on stale bread
so as not to waste it. Hence, the recipe for " Pappa al
Pomodoro " or bread and tomato soup!
