Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a weekend spent around the grill) we begin to crave something a little different, something a bit more…Umbrian.  Treat your guests to a barbecue with an Italian twist they are sure to remember by following this simple guide.

To begin…

Snacks: Pistachios and Olives

Wine Pairing: Brut

For those abstaining from alcohol: Refreshing Italian Soda

As people pour into a barbecue, it is important to pour some wine right from the start, to put people at ease and in the mood of an extended dinner. Italian soda is perfect for those who do not drink, and sets an equally exciting tone. We usually reach for the Scacciadiavoli Brut, as a small glass of something bubbly lifts the spirits. Pistachios and olives (our favorites are here) are a simple and easy choice for pre-meal noshing, as the grill gets fired up, and everyone arrives.

Next…

First Course: Antipasti Misti

Wine Pairing: Grechetto

The antipasti for a barbecue is so easy, and is something those guests wishing to contribute can easily bring. For the first course, as we wait for the grill, we eat an Italian blue cheese, grilled artichokes, and bruschetta. Quickly spreading some roasted tomato spread on toast is another lovely option.

The first course…

Primo – Pasta (salad)

Wine Pairing: Montefalco Rosso 

It’s time to veer off from the boring pasta salad served at most barbecues and dish up something fresh and classically Italian. All we want right now are tomatoes, summertime tomatoes. We love Simone’s Fresh Fava Beans and Roasted Cherry Tomato pasta, which is quick, easy, and delicious. We used bucatini in his recipe, but orecchiette, gigli, and trottole are perfect options for an easy pasta salad that can be made beforehand or on the spot.

The main affair…

Secondo – the meat!

Wine Pairing: Sagrintino

Dish: Grilled Lamb, asparagus, and potatoes

For the main course, we get a little creative with grilled lamb, paired with the full tannic Sagrantino wine. This is a grilled meat that is worth remembering. The asparagus and potatoes (in lieu of potato salad) are always a hit.

As the night winds down, and the grillmaster/chef takes off his jacket, everyone is sure to be full and happy. Hosting a barbecue to remember doesn’t have to be stressful, as long as the wine is flowing, the food is fresh and Italian, and the company is robust. Explore Emporio before you have your next Italian BBQ, to gather the goods for a memorable evening.

— Via Umbria