Primi - Pasta, Risotto and Grains

In Italy there is a specific sequence to a meal. Americans are still confused by the progression; but I personally love it. Antipasti of salumi, bread, olives, marinated peppers, followed by some fried artichoke hearts, perhaps scallop tartare, or crepes with ham and béchamel. And then the primi course. This, for me, is the make-or-break course. It will decide whether a restaurant deserves its laurels or not. This course is not meant to be the main event when dining out; a fish course follows and then the main event—either meat or poultry.