Winter Dinner, Northern Italian - J & K

 J used this Northern Italian meal description to guide the menu choices!  The meal was really fun and delicious!

Traditional Italian Meal

Meal stage	Description	Dish
Aperitivo	apéritif usually enjoyed as an appetizer before a large meal, may be: Campari, Cinzano, Prosecco, Aperol, Spritz, Vermouth.	Campari & Amaro
Antipasto	literally "before (the) meal", hot or cold appetizers	Bruschetta with White Beans, Tomatoes and Olives
Primo	"first course", usually consists of a hot dish like pasta, risotto, gnocchi, or soup.	Minestra di Pasta e Fagioli
Secondo	"second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used, at least in the North, though beef has become more popular since World War II	Stracotto di Manzo alla Fiorentina
Contorno	"side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.	Asparagus with Gremolata
Formaggio e frutta	"cheese and fruits", the first dessert. Local cheeses may be part of the Antipasto or Contorno as well.
Dolce	"sweet", such as cakes and cookies	Biscotti de Regina and Rum Custard
Caffè	coffee
Digestivo	"digestives", liquors/liqueurs (grappa, amaro, limoncello, sambuca, nocino, sometimes referred to as ammazzacaffè, "coffee killer")	Sambuca