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Buon Appetito! Italian Dining Etiquette and Traditions

02 Mar 2025 By: Diane Gottsman

Italian Dining Etiquette and Traditions from Diane Gottsman

I recently posted a reel on Instagram with Manuela Donatone of @ItalianFoodTherapy where she showcased the multiple courses of a customary Italian meal. As we discussed the similarities and differences between the table customs, we both felt very strongly that engaging conversation makes a meal more special.

While a typical meal at a restaurant in the United States would consist of an appetizer, salad or soup, main course, and dessert, Manuela explained how meals differ in the Italian home. She has also graciously provided photos for the explanations below. Keep reading for more on Italian Dining Etiquette and Traditions. Buon appetito!

Antipasto

The meal begins with an antipasto, featuring small bites of delicious food to whet the appetite. It may include meats, cheese, marinated veggies, olives, and bruschetta. Sounds a lot like a charcuterie board to me!

Antipasto on wooden tray in kitchen

Primo

The primo piatto (first course), is a carbohydrate-based dish such as pasta, gnocchi, heavy soup, or risotto. It sets the tone for the rest of the meal that will follow after much conversation and laughter.

Primo - pasta dish in ivory and green china

Secondo

The secondo piatto (second course) is the main protein-based dish, which normally features a meat or fish such as bistecca (steak), pollo (chicken), pesce (fish), or classic dishes like ossobuco (braised veal shank). The cooking technique can be simple to elaborate, depending on the chef and the particular event.

secondo piatto (second course) and contorno (side dish)

Contorno

Side dishes, or contorni, are vegetable-based side dishes which accompany the secondo piatto and are served on a separate plate. Examples include roasted potatoes, sautéed spinach, or a fresh salad.

Formaggi e Frutta

After the main courses, a selection of fresh fruit and cheese is served to cleanse the palate. It’s a nice transition to the dessert course which will soon be served.

Dolce

Everyone’s favorite, dessert, or dolce, is served with Italian classics such as gelato, panna cotta, cannoli, and tiramisu.

Dolce e frutta (dessert and fruit)

It’s a sweet and lovely way to end the meal, accompanied by a caffè (espresso).

Caffè (Italian espresso)

Digestivo

  • A digestivo (digestif) is an alcoholic beverage, typically served after a meal to aid in digestion. There are certain drinks that are said to stimulate the digestive process:
  • Sambuca: A sweet, anise-flavored liqueur, often served with three whole coffee beans (called “con la mosca,” meaning “with the fly”).
  • Grappa: A strong Italian spirit made from grape pomace (skins, seeds, and stems left after winemaking).  Grappa can be served chilled or at room temperature to enhance its aromas.
  • Limoncello: A refreshing, lemon-infused liqueur from Southern Italy.

All of the beverages are served in small amounts and enjoyed slowly, to end a delicious meal.

I had the pleasure of making an Aperol Spritz with Manuela—watch the video (linked and far below) for directions!

Aperol Spritz set-up in kitchen

Ingredients:

  • Aperol or other bitter orange apéritif
  • Prosecco
  • Club soda
  • Ice
  • Orange slice

Grazie mille, Manuela, for your gracious hospitality!

You may also like Spring Dining Etiquette Suggestions.  

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Diane Gottsman

Diane Gottsman is a national etiquette expert and modern manners professional, sought out industry leader, television personality, accomplished speaker, Huffington Post blogger, author, and the owner of The Protocol School of Texas, a company specializing in executive leadership and etiquette training. Diane is routinely quoted in national and international media including The New York Times, The BBC, CNN, Bloomberg Business Week, Kiplinger, Huffington Post Canada, U.S. News and World Report, and Forbes. She is the resident etiquette expert for two popular morning talk shows, SA Living and Good Day Austin. She has been seen on The TODAY Show, HLN Headline News, WGN Chicago, and CBS Sunday Morning. Her clients range from university students to Fortune 500 companies and her workshops cover topics ranging from tattoos in the workplace to technology at the dinner table and the proper use of social media.