Many Italian restaurants offer Grilled Calamari; however, it is more commonly fried. Slices of calamari are marinated in lemon juice or olive oil then cooked on a grill over an open flame. Lemon wedges and marinara sauce for dipping are usually served on the side.
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Beef Carpaccio is thinly sliced rare beef lightly dressed with olive oil and sometimes balsamic vinegar. Shaved parmigiano reggiano, capers and dried herbs top the beef. This dish is generally garnished with fresh basil.
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Salmon Carpaccio is thinly sliced raw salmon marinated in olive oil and lemon. In some variations, balsamic vinegar, shallots, fresh dill and capers can be present. You may encounter a version of Carpaccio di Salmone at a restaurant that includes fava beans. The preparation of the fava beans most likely contains wheat flour.
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Most restaurants prepare and serve Shrimp Cocktail in a similar fashion. Large shrimp are boiled in water or fish stock, shelled and chilled. The shrimp are served with a cocktail sauce (tomato sauce, horseradish and lemon juice) and lemon wedges. Italians prefer a mayonnaise-based cocktail sauce made with ketchup, a dash of pepper sauce and a touch of liquor such as whiskey or cognac.
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Steamed Mussels are served both as a starter and as a main course, which is usually accompanied with pasta. The mussels are steamed or boiled in fish stock, then topped with a sauce that contains butter, onions or shallots, white wine and sometimes garlic. Occasionally, the mussels may be topped with bread crumbs.
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Cured Ham and Melon is a common dish found in many Italian restaurants. It is fresh cantaloupe or honey dew wrapped with prosciutto di parma, an Italian cured ham. Sometimes the dish contains aged hard cheese such as parmigiano reggiano.
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