An Italian meal will not be hurried. It begins with an antipasto or, when guests are present, several antipasti. There is an antipasto a piedi, which literally means a "standing" appetizer served immediately upon the guests' arrival before they are seated at the table. This is often some type of bruschetta: toasted slices of Italian bread served with various toppings, such as chopped tomatoes, pesto, olives, cheese and garlic. Then there is an antipasto a tavola, an appetizer for the table - perhaps salami, cheeses, stuffed pepper or artichokes, or any of dozens of other savory choices, all served with a fresh, crispy Italian bread, or focaccia. The antipasti are followed by a primo piatto (first plate), which is nearly always either soup or pasta, or perhaps soup with a pasta, like tortellini in brodo (stuffed pasta in broth). The primo is naturally followed by a secondo - a main entree, usually meat or fish prepared according to regional tastes. (In fact, there is no such thing as generic Italian food; all Italian cooking is regional. You're more likely to get seafood in Apulia, meat in Bologna, with the possibility of either or both in Naples and Rome.) A contorno (side dish), which consists of a vegetable like zucchini, asparagus, broccoli rabe, or green beans, accompanies the secondo. A good regional wine, such as Chianti or Sangiovese, is poured generously alongside all of this to "wash it down," as the Italians say.

After a fish or meat dish, Italians like to cleanse their palette with a fresh salad, or insalata, served either as a side dish or at the end of a meal. But the meal is not quite over yet - a plate of fresh fruit and cheese makes an appropriate final touch. Italians rarely eat dessert with daily meals, but on Sundays or holidays a tirami su or cannoli makes a delectable finale, accompanied by a very strong espresso.

The sheer splendor of an Italian meal is a marvel to behold. We can take pride in our spirit of abbondanza (an abundant table), which no one ever leaves hungry.