Dinner in Italy: A Week of Traditional Italian Dinner Menus
Italian dinners are an invitation to slow down, to savor the moment, and to appreciate the beauty of simplicity in the most delightful and delicious way.
Buonasera! Prepare to embark on a captivating culinary journey through Italy with our menu of Italian dinners for the week. From the romantic streets of Venice to the rustic countryside of Tuscany, each evening offers an opportunity to savor the authentic flavors and traditions of Italian cuisine. Indulge in classic pasta dishes, tantalizing seafood, hearty meat courses, and delectable desserts that will transport you to the heart of Italy's gastronomic wonders. Join us as we explore a week of unforgettable Italian dinners that will make every evening a celebration of la dolce vita. Buon appetito!
Monday:
Starter: Bruschetta al Pomodoro: toasted bread topped with fresh tomatoes, garlic, basil, and a drizzle of olive oil.
Main Course: Linguine alle Vongole: thin pasta tossed with clams, garlic, white wine, parsley, and a hint of chili flakes.
Side Dish: Insalata di Rucola e Parmigiano: peppery arugula leaves with shavings of Parmesan cheese, dressed in lemon juice and extra virgin olive oil.
Dessert: Panna Cotta, a creamy, chilled dessert made with sweetened cream and topped with a berry compote.
Tuesday:
Starter: Caprese Skewers: Skewers of cherry tomatoes, mozzarella cheese, and fresh basil leaves, drizzled with balsamic glaze.
Main Course: Chicken Parmigiana: Breaded chicken cutlets topped with tomato sauce, mozzarella, and Parmesan cheese, baked to perfection.
Side Dish: Roasted Vegetables: Assorted seasonal vegetables roasted with olive oil, garlic, and Italian herbs
Dessert: Affogato: A scoop of vanilla gelato drowned in a shot of hot espresso
Wednesday:
Starter: Arancini: golden-fried risotto balls filled with ragù, peas, and cheese, served with marinara sauce.
Main Course: Gnocchi al Pesto: soft potato dumplings tossed in a vibrant basil pesto sauce and garnished with grated Parmesan cheese.
Side Dish: Insalata Caprese: Slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves, drizzled with extra virgin olive oil.
Dessert: Tiramisu: layers of coffee-soaked ladyfingers and creamy mascarpone cheese, dusted with cocoa powder.
Thursday:
Starter: Caponata Crostini: Grilled bread topped with Sicilian caponata, a sweet and sour eggplant relish with tomatoes, olives, capers, and onions.
Main Course: Bistecca alla Fiorentina: Grilled T-bone steak seasoned with salt, pepper, and herbs, served with roasted potatoes and a side of sautéed spinach.
Side Dish: Focaccia Bread: Freshly baked soft and fluffy bread topped with olive oil, rosemary, and sea salt.
Dessert: Cannoli: Crispy pastry shells filled with sweetened ricotta cheese and adorned with chocolate chips or candied fruit
Friday:
Starter: Insalata di Mare: A refreshing seafood salad with a mix of marinated and cooked seafood, such as shrimp, calamari, mussels, and octopus.
Main Course: Risotto ai Funghi Porcini: creamy risotto cooked with aromatic porcini mushrooms, white wine, and Parmesan cheese.
Side Dish: Caprese Salad: slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves, drizzled with balsamic glaze.
Dessert: Gelato—creamy Italian ice cream in various flavors like chocolate, pistachio, or stracciatella.
Saturday:
Starter: Prosciutto e Melone: Slices of thinly sliced prosciutto ham paired with sweet, juicy melon slices
Main Course: Ossobuco alla Milanese: braised veal shanks cooked with vegetables, white wine, and broth, served with saffron-infused risotto.
Side Dish: Grilled Vegetables: Assorted vegetables like zucchini, bell peppers, and eggplant, marinated and grilled to perfection.
Dessert: Torta della Nonna, "Grandma's Cake," a traditional Italian dessert with a shortcrust pastry shell filled with lemon-scented custard and topped with pine nuts.
Sunday:
Starter: Polenta with Mushroom Ragu: Creamy polenta topped with a rich and flavorful ragu made with a mix of wild mushrooms, herbs, and tomato sauce.
Main Course: Saltimbocca alla Romana: thin slices of veal topped with prosciutto and sage, sautéed in butter and white wine, served with roasted potatoes.
Side Dish: Insalata Verde: A simple green salad with fresh lettuce leaves, cucumber slices, cherry tomatoes, and a drizzle of olive oil and vinegar.
Dessert: Zeppole—deep-fried Italian pastries dusted with powdered sugar and filled with sweet pastry cream or Nutella.
Buon appetito! Enjoy this week-long journey of traditional Italian dinner dishes, and may these flavorful meals transport you to the heart of Italy with every bite.
