Set the Table First

The atmosphere does half the work before anyone takes a sip. A few simple touches go a long way.

But how much effort you put in here depends entirely on the crowd. For a relaxed evening with close friends, the details below are worth it; they set a tone that makes the whole thing feel considered. For a more casual gathering, skip to the pairings and don’t give it another thought.

Inside or out?

If the weather plays ball, there’s something effortlessly Italian about eating outside; long table, good food, cold beer. If you’re hosting indoors, it’s just as good; pull the table away from the wall, open the windows and let it all breathe a little.

Tablecloth:

Keep it nice and simple; washed linen in a natural tone or soft sage sets the right tone. Creases are fine. They’re character.

Flowers and foliage:

Olive branches down the centre of the table always look great; florists and Italian delis often stock them. Otherwise, a couple of small terracotta pots of rosemary or basil keep things simple, smell wonderful and double up as garnish.

Lighting:

If you’re hosting into the evening, candles on the table and a string of lights through the foliage work whether you’re inside or out; they’re an easy win either way.

Finishing touches:

A handwritten menu card or small chalkboard is a nice touch; slate or wooden boards for serving, cloth napkins over paper. Small things that land.

 

The Pairings

Serve these in order, light to rich, with a cold Menabrea alongside each one; a chalice glass, if you own one, is the proper Italian serve. Keep the fridge stocked and let people help themselves; that’s the whole point of a relaxed evening.

1. Whipped Ricotta on Grilled Bread with Hot Honey and Thyme

Whip ricotta with lemon zest and olive oil until light, pile onto thick griddle-charred bread, and finish with chilli-infused honey and fresh thyme. Simple to prepare, genuinely impressive to eat. The sweet heat opens up the beer’s floral character from the first sip.

2. Mortadella with Pistachio and Pickled Fennel

Mortadella deserves far more credit than it gets. Serve it in thin, loose slices with salted pistachios and quickly pickled fennel; thin slices, white wine vinegar, a pinch of sugar, twenty minutes. Everything here can be prepped in advance, which matters. Cold lager cuts through the richness beautifully.

3. Gnocchi Fritti with Prosciutto and Fig

Small pillows of fried dough, served warm with silky prosciutto and fresh or good-quality jarred figs. They’re easy to make, look impressive and freeze well before frying.

4. Vitello Tonnato Crostini

Rare roast veal from a good deli (beef works if that’s what they have), topped with tonnato sauce (tinned tuna, capers, lemon, anchovy, mayonnaise, blitzed smooth) on small toasted rounds with a caper berry on top. Menabrea is brewed in Biella, in Piedmont; vitello tonnato is the region’s most beloved dish. A quiet tribute to home.

5. Gianduja Chocolate with Toasted Hazelnuts and Sea Salt

Piedmont is also the birthplace of gianduja, the region’s great chocolate and hazelnut tradition. Break dark chocolate into pieces on a slate, scatter over toasted hazelnuts and a few flakes of sea salt. The bitterness of the chocolate mirrors the beer’s clean finish; a full-circle moment to end the evening.

 

A Few Last Touches

 

Move through the pairings with a little ceremony; each one deserves its moment rather than all arriving at once. Have a loose opinion on each ready to share, or some fringe knowledge on Piedmont for extra kudos.

And when the food is done, if a palate cleanser is necessary, some homemade sorbet or even some limoncello is the easiest way to end an Italian evening on the right note; a small bottle in the freezer, poured cold into simple glasses. Nobody will complain.