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In Sicily, as well as in many Italian American communities and other Italian communities worldwide, on March 19, La Festa di San Giuseppe (St. Joseph's Day), thanks are given to St. Joseph for preventing a famine in Sicily during the Middle Ages. The fava bean was the crop which saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and giving food to the needy.
On Easter Sunday, lamb-based dishes are commonly served throughout both northern and southern Italy. Typical at Easter Sunday in Umbria and Tuscany is also a breakfast with Salami, boiled eggs, wine and easter Cakes and pizzas.
1.antipasto - hot or cold appetizers
2.primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually abundant vegetarian options.
3,secondo ("second course"), the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fishes are those fished nearly.
4.contorno ("side dish") may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
5.formaggio and frutta (cheese and fruits): the first dessert, usually served together.
6.dolce ("dessert", such as cakes and cookies)
7.caffè ("coffee") (espresso)
8.digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer")
Although it has to be said that nowadays the traditional Italian menu is kept for high days and special events (as weddings) whilst the everyday menu only includes the first and second course, the side dish (more and more often joined to the second course) and coffee (if not in a hurry). One notable and often surprising aspect of an Italian meal, especially if eaten in an Italian home, is that the primo, or first course, is usually the more filling dish, providing most of the meal's carbohydrates, and will consist of either risotto or pasta (both being excellent sources). Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
The cooking of coastal southern Italians was one of the inspirations of the so-called Mediterranean diet, which is incorrectly believed to be characteristic of Italian cuisine in general. An Italian writer remarks sarcastically:
Around 1975, under the impulse of one of those new nutritional directives by which good cooking is too often influenced, the Americans discovered the so-called Mediterranean diet.... The name... even pleased Italian government officials, who [renamed it] Mediterranean cuisine. They kept the American selection, which excluded ingredients which are historically indispensable for us, such as pork meat, pork fat, butter, and, in the quantities allowed by family budgets, the noble meats, veal and beef. It wasn't accepted that our true eating habits, extending over the greatest part of our national territory, was middle European, and not the diet of coastal peoples.