Recently, I had an Italian dinner for eight including me. Where I live this meal was a transition meal, from light fare symbolizing spring to the hearty the leaving of winter. There was a wonderful blend of young people and seniors. I belong to the latter population at the table and I worked hard to get to my age. The meal was simple, two appetizers, a main course and two complimentary desserts. Everything was homemade except the wine. We started out with Prosecco Italy’s version of champagne, lots of bubbles and very nice on the palate. The appetizers were bruschetta. I made this wonderful Italian bread,
A wonderful Italian bread

A wonderful Italian bread

that is ideal for this starter. The Italians call this bread “Filone” a cigar-shaped loaf. The bread exterior is crispy, and the inside is moist and soft and able to catch the juices and olive oil on the bread. Bruschetta.
This next appetizer is a no brainer.It’s easy, colorful and very Italian, basil, fresh small mozzarella balls, grape tomatoes and a spritz of lemon juice with some olive oil. All eight of us enjoyed both dishes, and the bruschetta was served twice.
I’m afraid that we missed the window on the main course until it was mostly consumed; here are the remnants of a serving.Lasagna The redolent Lasagna was made with a meat sauce and cheeses. The desserts were, in my opinion, ideal for this inner, gelato with chocolate shavingsGelato paired with Amor Di Polenta/AKA as Cornmeal cake.Amor Di Polenta/ Cornmeal cake I just happen to have heart-shaped cake pans. The little bit that remained was still moist three days later. After each slice, I wrapped it tightly in plastic wrap. The Chianti was wonderful, and based on the tastes, they came from different sections of the wine district outside of Tuscany

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