FOOD Add Some Italian or Spanish Zest Into Your BBQ A memorable barbecue isn’t just smoky food and a coolbox; it’s a little theatre, a clear theme, and flavours that travel. Lean into an Italian or Spanish vibe and the grill becomes a stage for olive oil, citrus, herbs, and fire-kissed simplicity. The secret is contrast: one centrepiece, a few quick- fire small plates, bright sauces, and a finale that tastes of summer.
Drinks
Keep it refreshing and low-fuss—Italian spritz (Prosecco, bitter aperitivo, soda) or Spanish tinto de verano (red wine, lemon soda, orange slice). Offer chilled still water with citrus and mint.
Pace the experience
• Welcome bite within 5 minutes. • A mix of skewers and veg that cook in 10 minutes. • One hero grill (steak, whole fish, or butterflied chicken). • A communal salad and bread. • A grilled fruit dessert as the coals fade.
Italian-leaning menu ideas
• Antipasti: Bruschetta bar—grill bread, rub with garlic, top with chopped tomatoes, basil, good oil; add ricotta and anchovies for variety. • Hero: Bistecca tagliata—thick porterhouse or ribeye, sliced and showered with arugula, lemon, and Parmigiano. • Sides: Grilled courgettes, peppers, and onions with salsa verde; lemony white bean salad. • Dessert: Grilled peaches with honey, thyme, and mascarpone.
Set the scene
• Sound and scent: Italian jazz or flamenco guitar low in the background; rosemary or bay tossed on the coals. • Colours: terracotta plates, lemons, olives, tomatoes; bowls of marinated olives and almonds to signal the theme on arrival.
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