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PUBLISHED - 27 May, 2011

Family dining the Italian way

Family dining
the Italian way

feeding the family

Our resident foodie Carla Mills takes inspiration from Italy with easy rustic dishes using simple fresh ingredients – so gather family and friends and turn dinner into a social event!

Italian starters

  • Serve an easy antipasti starter of juicy green olives, sliced salami and Parma ham, vine-ripened tomatoes, roughly torn chunks of buffalo mozzarella, maybe some figs, and served with warm ciabatta and foccacia breads.
  • Serve a delicious salad of baby leaves, vine-ripened tomatoes, crumbled grana padano cheese, fresh basil and toasted nuts tossed with extra virgin olive oil and lemon juice.
  • Roast chunks of red and yellow peppers, red onions, aubergines and courgettes in olive oil, garlic and herbs until meltingly soft and charred for a delicious starter.

Italian mains

  • Bake a hearty pasta dish with a rich tomato, basil and red wine sauce with spicy sausage sliced up and roasted red peppers, topped with crumbled goats cheese and breadcrumbs.
  • Make a creamy risotto with chicken and white wine, or tender spring vegetables such as spinach and asparagus or peas, finished with lemon zest, fresh mint and toasted pine nuts.
  • Make giant crispy pizzas for sharing, topped with fresh tomatoes, gorgonzola cheese, smoked ham and walnuts.
  • Bake individual calzones by filling a basic bread dough with rich tomato pesto, tender chicken breast and silky mozzarella.
  • Char-grill pieces of chicken or juicy steak marinated in garlic, lemon, olive oil and rosemary, and serve in slices sprinkled with rocket and parmesan shavings.
  • Thickly slice vine tomatoes and mozzarella, and drizzle with olive oil and chopped basil.

Italian desserts

  • Make a quick tiramisu by layering brandy-and-coffee-soaked slices of sponge fingers, cake or chocolate muffins with sweetened mascarpone, dusted with cocoa powder; or serve a classic affogato of rich vanilla ice cream covered with a shot of hot espresso coffee.
  • Serve a large fruit platter with slices of figs, peaches, nectarines and sweet melon for a refreshing end to a meal.


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