Embark on a culinary journey through Italy with this classic 3-course dinner that celebrates the heart and soul of Italian cuisine. From a refreshing appetizer to a comforting main course and a decadent dessert, each dish is crafted to bring the authentic flavors of Italy to your table.
Perfect for dinner parties, romantic evenings, or simply treating yourself, this menu is designed to delight your senses and transport you to the Italian countryside. Pour a glass of wine, gather your loved ones, and savor the essence of Italy. Buon appetito!
Appetizer

Caprese Salad with Heirloom Tomatoes and Basil
- Fresh heirloom tomatoes, sliced mozzarella, and basil leaves drizzled with extra virgin olive oil, balsamic glaze, and a sprinkle of sea salt and black pepper.
Wine Pairing: A crisp and refreshing Pinot Grigio or Sauvignon Blanc. These wines complement the light, fresh flavors of the salad.
Recipe
Caprese Salad with Heirloom Tomatoes and Basil
Ingredients (Serves 4):
- 4 large heirloom tomatoes (or 6-8 smaller ones), sliced
- 8 oz fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- Sea salt and freshly ground black pepper to taste
- Optional: A drizzle of honey or a sprinkle of flaky salt for extra flavor
Instructions:
Prepare the Ingredients:
Slice the heirloom tomatoes into 1/4-inch thick rounds.
Slice the fresh mozzarella into similar-sized rounds.
Wash and dry the basil leaves.
Assemble the Salad:
On a large serving platter, alternate slices of tomato and mozzarella, slightly overlapping them in a circular or linear pattern.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Drizzle and Season:
Drizzle the extra virgin olive oil and balsamic glaze over the salad.
Sprinkle with sea salt and freshly ground black pepper to taste.
For a touch of sweetness, you can add a light drizzle of honey or a pinch of flaky salt.
Main course

Spinach and Basil Pesto Fettuccine with Grilled Shrimp
- Flat fettuccine pasta tossed in a vibrant green sauce made from fresh spinach, basil, pine nuts, garlic, Parmesan, and olive oil. Top with grilled shrimp for a touch of elegance.
Wine Pairing: A bright and slightly acidic Vermentino or Grüner Veltliner. These wines pair beautifully with the herbaceous pesto and the richness of the shrimp.
Recipe
Ingredients:
- 12 oz fettuccine pasta
- 1 cup fresh spinach leaves
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 12 large shrimp, peeled and deveined
- 1 tbsp olive oil (for grilling)
- Lemon wedges for garnish
Instructions:
Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water.
Make the Pesto: In a food processor, combine spinach, basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper.
Grill the Shrimp: Toss shrimp with olive oil, salt, and pepper. Grill on high heat for 2-3 minutes per side until pink and opaque.
Assemble: Toss the cooked pasta with the pesto, adding reserved pasta water as needed to create a silky sauce. Top with grilled shrimp and garnish with lemon wedges.
Dessert

Lemon Ricotta Cheesecake with Blueberry Compote
- A light and creamy cheesecake made with ricotta and lemon zest, served with a tangy blueberry compote.
Wine Pairing: A sweet and aromatic Moscato d’Asti or Riesling Spätlese. These wines enhance the citrus and berry flavors of the dessert.
Recipe
Lemon Ricotta Cheesecake with Blueberry Compote
Ingredients for Cheesecake:
- 1 1/2 cups ricotta cheese
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Ingredients for Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Cheesecake: In a bowl, beat ricotta, cream cheese, and sugar until smooth. Add eggs one at a time, then mix in lemon zest, vanilla, and flour. Pour into the prepared pan.
Bake for 40-45 minutes until set but slightly wobbly in the center. Let cool completely.
Make the Compote: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the sauce thickens, about 10 minutes. Let cool.
Serve the cheesecake with a generous spoonful of blueberry compote.