AN ITALIAN CLASSIC MENU
The menu meets the classical Italian style which is based on the division into different categories, arranged in the following order:
-appetizers (mostly cold: cold cuts, pickles or pickled vegetables, seafood, etc. Variety of lettuces )
-pasta dishes, or pasta (pasta, rice and risotto) and broth;
-the-course fish or meat (susseguentesi in that order if present), with vegetables;
-i cheese and fruit, more often than matched;
-sweet.
Each dish is a separate chapter on the Italian menu is actually the prototype of the "delicious menu, designed to satisfy the great appetiti.Il greedy short menu embodies the tradition of rich dish, rooted in the memory of gusto.Di usually are enough three-course meal plus dessert: the starter, main course and a second equipped with a side dish.
In this case it is the tradition that is in charge of selecting different kinds of dishes, tracing the route of a fixed course meal along tracks prestabiliti.Il places each dish in its place, in a sequence and reassuring without really sorprese.Ciò counts is the quality of delivery and the richness of the dishes considered separately: the appetite is focused on instant gratification. The sequence of wines
faithfully reflects the philosophy of the menu: the membership has more wine to a particular type that does not taste of its close relationship with the ingredients of piatto.Sono rather personal preferences of the drinker or vocation, regional recipes to choose this or Cuel wine within predetermined categories.
The traditional rule of pairing provides a limited number of wines, arranged in an ascending scale: the white light must necessarily precede the more structured white, rose red and so have to precede the via.Sul dessrt a sweet wine is a must .