BUON appetito!
Dining Italian style is all about minimum effort and maximum flavour, as Tuscan chef and podcaster Giulia Scarpaleggia explains Put bowls of extra toppings out – think olives, artichokes, capers and burrata cheese – so that guests can help themselves
Socialising in Italy revolves around food; whether it’s an evening with friends or a family occasion, it will involve sitting down together and sharing a meal. Food is what unites us – we start out chatting about what we’re eating, then about life in general, and before we know it we’ve been talking and laughing for hours.
DRESSED TO IMPRESS
As the host, you want to enjoy yourself too. When I first started entertaining, I’d end up tired, with a messy kitchen, and would miss all the fun. I’ve learned that if you plan ahead and take some shortcuts, you can enjoy the real purpose of the event – time with friends and embracing La Dolce Vita.
In Italy, we eat dinner late and it usually involves three courses: aperitivo, main and dessert. We serve our cheeseboard and charcuterie at the beginning of the meal (the aperitivo) and I like to liven things up by adding mini pizza bites. Heat some Dr. Oetker Ristorante pizzas – Mozzarella or Quattro Formaggi [four cheese] work well, and they’re ready in just 10-13 minutes, which makes life easy. Once cooked, cut them into small squares and ‘dress’ each one with a basil leaf, olive or caper – or, for the wow factor, burrata cheese and finely chopped pistachios. Your guests will be blown away by the hot/cold contrast.
A SLICE OF THE ACTION
For the main course, a simple pasta dish is always a winner. Just cook some fusilli and, when drained, toss in some garlic, chilli and parsley, along with a glug of olive oil. If you prefer to save your pizza for the main event, cook a selection and place them in the centre of the table, allowing guests to mix and match their flavours. Dr. Oetker’s Ristorante range is popular for this because of the fresh, Italian-inspired taste. Plus, the vegan, gluten- and lactose-free options make it easy to include everyone in the fun. A side dish of roasted vegetables is the perfect accompaniment, and can be made the day before. Slice aubergine and courgette, griddle it in a dry pan, then drizzle with extra virgin olive oil. Store in the fridge overnight and serve cold: not only is it delicious, but guests can use it as an extra pizza topping, too.
FINISHING TOUCHES
Dessert can also be prepped in advance to streamline your night. A simple panna cotta is a guaranteed crowd-pleaser or, for something more unusual, try a zuppa Inglese, which
Before we know it, we’ve been talking and laughing for hours
Add candles, fairy lights, scattered wildflowers or even branches from the garden to your table to create a magical summery effect
translates as ‘English soup’ and is the Italian take on a chocolate trifle, made with custard, cocoa cream and savoiardi biscuits. Both offer a taste of Italian sunshine but with little effort.
I keep my table settings simple, as well – I like a plain white tablecloth, dotted with pots of aromatic rosemary, sage and thyme as table decorations. I make a rustic basket out of the brown paper bag that the bread comes in, and throw in some chunks of fresh focaccia or pane Toscano, adding little bowls of olive oil and balsamic vinegar.
And there you have it – minimum effort, maximum taste. Your guests will be well-fed, relaxed and happy all evening. And, crucially, so will you.