From antipasti to dolce: the Italian meal.

Let’s face it: we Dutch love to brag big time. Pasta as a complete meal, preferably as much as possible and preferably as quickly as possible. Pasta bolognese or a carbonara for dinner. Nice and easy. And lots of it. But in Italy, things work differently. There, pasta is not the star of the show, but just one piece of a carefully constructed whole. No overflowing plates, no rush, but a rhythm that revolves around balance, flavor and, above all, enjoyment. An Italian meal follows a set structure: antipasti, primo, secondo, dolce. And if you get it right, you can understand why this ritual is sacred – especially here on the Ligurian coast, where simplicity and quality come together on every plate.

Antipasti – the beginning of the story.

Antipasti are not appetizers as we know them. No carpaccio with arugula bomb or bruschetta that fills you up before you’re even seated. No, antipasti are a kind of prelude. Little taste explosions that whet your appetite, but don’t satiate it. A few olives. Some thinly sliced prosciutto. Maybe anchovies with lemon or a salad of octopus – especially here in Ventimiglia, the sea is never far from your plate. It’s all about temptation, not stuffing. The intention is simple: to awaken your taste buds and set the tone for what’s to come.

Primo – the warm heartbeat of the meal.

The primo is the first hot dish. It is often pasta, but just as often risotto or gnocchi. It is served in a smaller portion than we are used to, and that is exactly the point. This is not an all-or-nothing moment. It’s a stopover. Think fresh trophy with pesto, homemade tagliatelle with ragù, or saffron risotto with seafood. Comfort food, but controlled. You eat to taste, not to get full. Italians take their time. And you can feel that. The meal is not a race, but a journey. And every dish has a role.

Secondo – the culinary highlight.

Then comes the main course: fish or meat, purely prepared and without unnecessary embellishments. In Liguria that often means grilled branzino, stuffed squid or – a little further inland – rabbit with herbs. And no, that doesn’t come with a mountain of potatoes or sauce. Vegetables are served separately as contorno: some grilled zucchini, artichokes with lemon, maybe a tomato salad. The secondo shows what the chef excels at. It is not a plate full, but a plate with focus. Here it’s all about quality, provenance and tradition. And yes, sometimes there is “just” a fish on your plate. Without fuss. Without side dishes. And that’s exactly the point.

Dolce – the gentle final chord.

After all those savory layers comes the sweet ending in the Italian meal. Italians love dessert, but rarely overdo it. A tiramisu, a panna cotta, a scoop of artisan ice cream or simply fresh fruit. It’s not about the amount of sugar, but about the moment. Because by this time, dinner has transitioned into something else: a conversation, a rest, an excuse to stay put for a while. Maybe drink an espresso (yes, even after 3 p.m. – Italians are more relaxed than you think), or a limoncello. Or both. Because why not?

Sunday’s Italian meal.

Sunday is no ordinary day in Italy. Lunch then is an event. The table is long, the courses are numerous, and the wine is always within reach. Nonna cooks an Italian meal as if she were feeding an army. What about you? You come hungry and stay until the sun goes down. There is laughter, shouting, toasting and one more serving. Not because they have to, but because they should.

Eating without haste.

Perhaps the most fascinating thing about Italian dining is its slowness. There is rarely snacking. There is hardly any eating on the go. Everything happens at the table. Even the simplest meal – a caprese, a plate of pasta, some bread – gets a moment. No multitasking. No eating behind your laptop. Just taking a moment… being.

Dining in Liguria.

So if you’re in Liguria, and you’re dining at a local trattoria – don’t just “order a quick pasta.” Put together your Italian meal. Ask about the catch of the day. Taste everything. Take your time. And be guided by the rhythm of the Italian table. Because eating in Italy is never just food. It is culture, family, tradition – and above all, enjoyment.

♥︎ Our tips: the 11 tastiest restaurants in Ventimiglia.