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Italian Recipes what to Serve for Italian Party

Italy: the art, the history, and most of all, the glorious food… No other country can be contemplated better for the variety and tastefulness of its foods, ranging from its appetizing antipastos to its decadent desserts. If you visited Italy once you know what a five course meal feels like and it is no wonder why you may want to incorporate a little piece of Italy to your next dinner party.


Bruschetta al pomodoro (tomato bruschetta)

You will need:

Roma tomatoes
Italian dressing
Cloves of garlic
A loaf of bread
Extra virgin olive oil

Cut the bread thin and toast it in a toaster oven. Cut the garlic cloves sideways and rub them on the toasted slices of bread. Dice the Roma tomatoes and place them in a small bowl. Add the dressing, dash of salt and pepper and top the sliced bread. Pour a tiny amount of olive oil and pronto!
Important: serve right away or the bread will get mushy! Or serve toasted bread and topping in a small bowl so guests may top the bread themselves.

Primo: (First course)

Linguini al pesto

You will need:

A package of Barilla linguini pasta
Store bought jar of pesto or make your own below:

Pesto recipe:

20-30 leaves of basil
1 clove garlic
Pine nuts or walnuts (about a small handful)
2 teaspoons Grated parmigiano reggiano
1/4 cup extra virgin olive oil

Clean basil leaves with a damp cloth. Mix in blender: basil, clove of garlic, pine nuts, parmigiano reggino, oil and salt. You should produce a creamy pesto. If too liquid add more grated cheese. Boil pasta according to package and try to keep “al dente”. Mix in pesto and serve.

Secondo (Second course)

Milan Veal Cutlet

You will need:

Slices of tender veal cutlets
Lemon wedges

Place in a dish breadcrumbs and in a bowl the eggs beaten. Place each cutlet first in egg and then in breadcrumb. Fry. Salt and pepper the cutlets. Serve with some drops of lemon juice on top, garnish with lemon wedge and parsley.

Contorno (SIide dish)

Eggplant Parmesan

You will need:

1 eggplant
1 can of sauce
1 cup shreeded mozzarella
Olive oil

Cut eggplant in thin slices and fry in olive oil. Drain oil from slices once cooked. Simmer the sauce and add a couple of basil leaves for taste. Oil a large baking pan and place half of the slices of eggplant, cover with sauce and with half of the shredded cheese. Place another layer of eggpant, sauce and mozzarella. Bake until cheese has melted.



Cannoli shells
1 container ricotta
Semi sweet chocolate chips
Diced candied fruit
Powdered sugar
Cinnamon (optional)

Add powdered sugar to ricotta until sweet. Incorporate, candied fruit, cinnamon and chocolate chips. Fill cannoli with filling. Refrigerate until ready to serve.

Expect your friends to ask for more, so remember to prepare plenty! Bon Appetito!