Italian Restaurants

[Vagus]

Will be eating Italian tomorrow evening, a family owned, well respected and reviewed restaurant.
What would be your choice of starter and main course at somewhere like that?

[TonyV]

I tend to choose once at the restaurant,whats on the menu, what I fancy and if there are any chefs specials.

[DTCwordfan]

remember that an Italian dinner is a more drawn out affair than ours, as in:

Aperitivo. The aperitivo opens a meal, and it is similar to an appetizer
Antipasto. The antipasto is a slightly heavier starter. ...
Primo. A primo is the first course. ... often a pasta dish
Secondo e contorno. ... *the equiv of our main course)
Insalata.
Formaggi e frutta.
Dolce.
Digestivo con caffè

Enjoy the experience.

[Vagus]

I’d probably agree with you TonyV, I’m just interested to know what other people enjoy.
I’ve seen spaghetti with prawns and scallops as a starter, a bit like a soup, which really appeals. Am veering more towards seafood generally, could you recommend any for a main course (I don’t enjoy any fish with bones)?

[ummmm]

But that isn't compulsory!

[Vagus]

Thank you DTCrossowrdfan, I appreciate your reply but am well used to Italian food/eating.

[ummmm]

I often go for fish. I think last time I went for a prawn & crayfish cocktail and then veal for the main.

I avoid pasta as I find it too filling. I also avoid chefs specials as I always think they're trying to get rid of food.

[Cloverjo]

I always go for Calamari or oysters for a starter and Pasta Puttanesca for main course.

[Mamyalynne]

Lobster Risotto.

[Vagus]

Is there a particular fish you enjoymore than others Ummmm? I find I’m veering more towards fish than meat these days but am wary of bones.

[DTCwordfan]

my last really good Italian was fish based (coastal Tuscan)

Aperitivo. - Tuscan white wine and bruschetta with fresh toms reduced.
Antipasto.0 lightly battered prawns, seared scallops in garlic and grilled octopus tentacles
Primo. Seafood risotto
Secondo e contorno. Langoustine - charcoal grilled and delish
Insalata.
Formaggi e frutta. Tuscan cheeses, grapes and basalmic figs
Dolce. Local geltos
Digestivo con caffè Sambucco shots and espresso

[Vagus]

I do love pasta puttanesca, very tasty, but something I can and do make at home.
Mam, I love lobster too, especially lobster thermadore, I had salmon thermadore recently and it really was delicious.

[-SharonA-]

I like to have a pasta dish I don't make at home and some zabaglione.
For starters I would have calamari.

[Eve]

Probably Bruschetta as a light starter before an oven baked Rigatoni dish, if like the usual place I eat Italian, which is rigatoni with beef meatballs, beef and pork ragu, fresh chillies, roasted peppers and balsamic red onions; topped with mozzarella. It comes with a side salad, usually cherry tomatoes, cucumber, rocket and sliced pepper.

Or Butterfly King Prawns (oven roasted on Italian bread with garlic and parsley) before Spaghetti Carbonara.

[Cloverjo]

Another favourite is calf’s liver with sage and potatoes. I’m getting hungry now thinking about this.

[Vagus]

Goodness, Eve, that all sounds scrumptious.
As does calves liver, Clover, I just love liver but rarely get to eat it.

[dannyk13]

If it is on the menu I would go for Pasta al Tonno for the main.(pasta with tuna sauce)

[dannyk13]

For the starter an Antipasto board.

[Vagus]

We enjoyed a delicious meal.
I ended up having spaghetti with prawns, spicy sausage and queen scallops for my starter...sounds a lot but it was starter size, and very, very tasty.
Followed by sea bass with prawns in a cream sauce with some sort of potato side dish. Also very tasty.
For dessert I had a scoop of garlic ice cream, one of strawberry and balsamic vinegar, and one of banana with cardamom and basil. Very different but very enjoyable.