A Fan Favorite: Italian Food!

Pasta is the basic component of most meals and usually is the first of at least three courses. While it never has been proven conclusively where pasta originated, one thing is for certain: Italians have taken this simple food—made from flour, eggs, and water—and raised it to culinary heights. Italian variations include pasta e fagioli, with beans; alla Bolognese, with meat sauce; alla carbonara, with bacon and eggs; al forno, meaning in the oven; al pesto, with basil, garlic, pine nuts, and cheese; and dozens of other combinations.

Other typical Italian dishes are polenta and gnocchi (dumplings with cheese or a sauce). Liguria is where pesto, sun-dried tomatoes, and foccacia bread originated. In Liguria, Tuscany, and Umbria, the locals use a lot of olive oil and herbs. 

A dinner starts with antipasti (appetizers): smoked meats, fish, cheese, olives, and vegetables (such as artichokes, red peppers, eggplant, and mushrooms). The first course is soup (such as minestrone or Tuscan white bean) or pasta. The main or second course of the meal usually is meat, game, or fish. Vegetables and salads are served as separate courses, and fruit and cheese complete the meal. To help the digestion, Italians drink a digestivo (after-dinner drink) at the end of the meal.