85. Italian Meals (Cont.)

A contorno, (side dish) which consists of a vegetable like zucchini, asparagus, broccoli rabe, or green beans, accompanies the secondo. A good regional wine, such as Chianti or Sangiovese, is poured generously alongside all of this to "wash it down," as the Italians say.

After a fish or meat dish, Italians like to cleanse their palette with a fresh salad or insalata, served either as a side dish or at the end of a meal. But the meal is not quite over-a plate of fresh fruit and cheese makes an appropriate final touch. Italians rarely eat dessert with daily meals-but on Sundays or holidays a tirami sª or cannoli makes a delectable finale, accompanied by a cup of very strong espresso.

The sheer splendor of an Italian meal is a marvel to behold. We can take pride in our spirit of abbondanza, (an abundant table) which no one ever leaves hungry.