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Panzanella—Bread Salad

Spaghettini with Eggplant Sauce with Tomato and Red Chili Pepper

or with

Sardinian Bottarga Sauce

Vitello Tonnato—Cold Sliced Veal with Tuna Sauce

FOLLOWED BY

Italian Potato Salad (made with new potatoes)

Lemon Ice Cream from the recipe for Sgroppino

A SUMPTUOUS SUMMER DINNER

An appetite-arousing active summer day spent on the tennis courts or by the ocean could scarcely come to a more satisfying close than this.

Crostini Bianchi—Ricotta and Anchovy Canapes

or

Poached Tuna and Spinach Roll

Pappardelle broad noodles with Red and Yellow Bell Pepper Sauce with Sausages

or

Penne with Roasted Red and Yellow Pepper Sauce with Garlic and Basil

Roast Chicken with Lemons

or

Pan-Roasted Veal with Garlic, Rosemary, and White Wine

or

Sautéed Veal Chops with Garlic, Anchovies, and Parsley

FOLLOWED BY

Green Bean Salad

or

Boiled Zucchini Salad

Black and White Macerated Grapes

or

Mangoes and Strawberries in Sweet White Wine

A MENU FOR THE CHARCOAL GRILL

Bruschetta

Grilled Fish, Romagna Style

or

Grilled Chicken alla Diavola, Roman Style

or

La Fiorentina—Grilled T-Bone Steak, Florentine Style

Charcoal-Grilled Vegetables

A basket of fresh seasonal fruit

or

Mixed berries marinated with fresh mint and sugar and tossed with lemon juice before serving

FAMILY-STYLE PASTA AND CHICKEN

Spaghetti and Tomato Sauce with Onion and Butter

Pan-Roasted Chicken with Rosemary, Garlic, and White Wine

ACCOMPANIED BY

Braised Artichokes and Potatoes

or

Crisp-Fried Artichoke Wedges

or

Braised Carrots with Parmesan Cheese

FOLLOWED BY

La Grande Insalata Mista—

Great Mixed Raw Salad

Diplomatico—A Chocolate Dessert with Rum and Coffee

or

Any of the fresh fruit or gelati in this book

A 45-MINUTE MENU WITH BEEF

Butter and Rosemary Sauce, with Spaghetti, or with Tonnarelli, made and dried on a previous occasion

or

Boiled Rice with Parmesan, Mozzarella, and Basil

Pan-Broiled Thin Beef Steaks with Tomatoes and Olives

or

Beef Tenderloin with Red Wine

FOLLOWED BY

Finocchio Salad

A bowl of fresh fruit

A 45-MINUTE SEAFOOD MENU

Spaghettini with Scallop Sauce with Olive Oil, Garlic, and Hot Pepper

Grilled Swordfish Steaks, Sicilian Salmoriglio Style

FOLLOWED BY

Garlic-Scented Tomato Salad

The Chimney Sweep’s Gelato

A SIMPLE FISH MENU

Spaghettini with Clam Sauce, either Red or White

or

Risotto with Clams

FOLLOWED BY

Pinzimonio

Macerated Orange Slices

AN EASY AND HEARTY LAMB-STEW DINNER

On those occasions that call for just a single satisfying meat course, this menu can offer a lot of comfort.

Lamb Stew with Vinegar and Green Beans

FOLLOWED BY

Radicchio and Warm Bean Salad

or

Baked Radicchio

Glazed Semolina Pudding

A VEGETARIAN MENU I

Roasted Eggplant with Peppers and Cucumber

Risotto with Zucchini, or with Asparagus (in cooking, substitute water for broth, if desired)

or

Fusilli with Eggplant and Ricotta Sauce, Sicilian Style

Swiss Chard Torte with Raisins and Pine Nuts

Ricotta Fritters

A VEGETARIAN MENU II

Peppers roasted as described (omit the anchovies)

Spaghetti “Aio e Oio”

or

Potato Gnocchi, with Pesto

Mushroom Timballo

or

Eggplant Patties with Parsley, Garlic, and Parmesan

or

Eggplant Parmesan

Sunchoke and Spinach Salad

Strawberry Gelato

COLD BUFFET PARTY MENU

A seafood theme runs through this buffet, pausing only to make room for a cool and welcome rice and chicken salad. Except for dessert, all the dishes can be put on the table at the same time.

Tomatoes Stuffed with Shrimp

In Carpione—Fried Marinated Fresh Sardines (or other fish)

Poached Tuna and Potato Roll

Seafood Salad

Rice and Chicken Salad

Insalatone—Mixed Cooked Vegetable Salad

Zuccotto

Cold Zabaglione with Red Wine

HOT BUFFET PARTY MENU

I see no reason why the dishes of an Italian hot buffet cannot be put on the table in the same sequence that one would follow in a sit-down meal, first course first and second courses second.