What would be a good main entree for a wedding dinner in Positano. We have the salad and the pasta dish selected, but don't even recognize any of the fish, such as bream, cuttle fish, etc. Can anyone suggest a local main dish? I am thinking Prawns, but the prawns I have had in Italy have always been what I considered overcooked and mushy. I have had great local fish in Positano, but the problem is that I don't know what it was! Any ideas would be greatly appreciated. Thanks. WT

Bream is very much like bass. (maybe it is bass in fact). That would be the logical choice. Cuttlefish will not be everyone's "cut of tea". And I agree about prawns, not to mention that they are likely to be messy and unpeeled.

I forgot about the messy part re: the prawns. Thanks Patrick.

Hi WT,

Bream is a finny fish. Cuttle fish is like squid.

What are your other choices? What is your pasta dish? Is the salad an antipasto, a side dish, stand alone?

Is this a romantic dinner for two or is it meant to be dinner for the wedding guests?

Don't forget the Limoncello.

Bream is a mild, flaky white fish, similar to bass but a different fish. Spigola is sea bass and would also be a good choice.

Actually, I thought that branzino was bass - agree that bream is a good choice.

Hope this helps,
Andre

Spigola and Branzino are two different names for Sea Bass: http://www.provincia.venezia.it/cacc.../spigola_1.asp

Grazie, Grinisa!

Since I'm a big branzino fan, it comes in handy to know that I can safely order Spigola as well...

Andre

Thanks everybody! The salad is the buffalo cheese and tomato, the pasta is spinach ravioli. I am not a big fish fan, but it sounds like I could eat bream. Any suggestions for non-fish entrees?

Well, I think it is rare when an Italian menu doesn't offer a veal option. Scallopine of one sort or another? But to be honest, I still think the bream is a good option with your other courses.

Hi WT,

I would go for Swordfish or Tuna steaks,readily available on the Amalfi Coast.Vongole ,make a good traditional starter served either with tomato sauce or with white garlic sauce. Grilled squid with peppers and ruccola make a goos starter.

Hi WT,

Grilled bream would be very good with your salad and ravioli. You could have that with a side dish (contorno) of mixed grilled vegetables.

Veal and pork are the big meats in Italy.

A light dessert, fruit cup or lemon tart, would be a nice finish.

Don't forget the Limoncello.

Great suggestions! We aren't going for the dessert because we are having a wedding cake. We will definitely offer Limoncello and lots of local wine.

Any experts on what type of wedding cake Italians do best? I am thinking lemon filling for obvious reasons.

In Southern Italy, many cakes are a variation of cassata, a Sicilian specialty. There might be light yellow sponge cake layers filled with ricotta cheese that's studded with chocolate chips and/or candied fruits. The cake is iced with a delicious almond flavored icing similar to marzipan.