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Lasagna
Lasagna holds its shape when you let the tray rest before cutting. Bring a flat server and cut small squares so people can try a serving alongside other dishes. A spinach or mushroom version gives the table a second main without needing a different setup.
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Ziti
Baked ziti
Ziti holds up under a tomato sauce and melted cheese, and guests can scoop a serving even when a tidy slice is impossible. Cover the tray for the drive and bring a wide spoon for the corners.
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Arancini
Bring small breaded rice balls when guests want something they can pick up. Label the fillings, such as ragù, cheese, or vegetables. If you serve them hot, use a setup that holds the temperature without steaming the crust soft.
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Caponata
Use this sweet-sour Sicilian eggplant mixture as a cool spoonable side. Put the toasted bread in another container so guests can choose how much topping they want without softening a whole tray of toasts.
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Parmigiana
Eggplant layered with tomato and cheese gives a tray the substance of a main. Let it settle before dividing it into squares. A shallow dish makes it easier to lift a portion without losing the top layer.
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Cannelloni
Filled pasta tubes come out of a baking dish one at a time. Space them apart slightly before baking so guests can lift an individual roll without cutting through its neighbor.
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Chicken Parmesan
Use modest-sized breaded cutlets and bake the cheese and sauce onto the chicken. Leave some of the surface exposed so the crust still has a crisp edge. Set out a spatula that lets people lift a whole cutlet without dragging the topping off its neighbors.
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Stuffed Pasta Shells
Large stuffed shells work as discrete servings when casserole wedges are hard to divide. Arrange them open side up and use a spatula to lift one shell and a little of the red sauce underneath it.
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Focaccia
Cut the flatbread into small rectangles before you leave. Plain rosemary or onion focaccia can accompany the main dishes, while thicker pieces make a sturdy base for miniature sandwiches.
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Caprese salad
A tomato, mozzarella, and basil platter gives guests a fresh choice between baked dishes. Arrange it in small repeated clusters and dress it close to serving so the tomatoes do not leave the rest of the tray swimming.
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Pizza al Taglio
Cut a Roman-style slab into short rectangles. A few toppings can share the same tray if you put plain pieces along one edge and mark where the toppings change. Bring it as a grab-and-go main that needs no sauce or knife at the table.
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Supplì
Roman fried rice croquettes often hide a thin stretch of mozzarella. Set out smaller ones on a tray with a simple filling label so visitors can tell them apart from the Sicilian rice balls.
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Meatball
Italian polpette
Make the meatballs small enough for a single forkful. A shallow dish with a little sauce keeps them easy to portion without turning the table into a sandwich station.
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Peperonata
Stewed sweet peppers give the table something soft and deeply flavored alongside bread and cheese. Bring a slotted spoon if you want guests to be able to lift the peppers onto focaccia.
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Peperoni Ripieni
Bake stuffed peppers in a dish so guests can lift individual portions. A Sicilian-style mix of breadcrumbs, tomato, cheese, raisins, and pine nuts makes them a useful alternative to another tray of ground meat. Label the nuts and dairy.
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Bruschetta
Set out the toasted bread apart from a tomato topping. Let guests spoon it over an individual slice so the crisp toast lasts through a staggered meal.
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Panzerotti
A small fried pocket filled with tomato and mozzarella is useful where people have no plate. Let a pocket cool enough to handle before anyone bites into the hot cheese.
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Farinata
The thin Ligurian chickpea pancake cuts into wedges. Bring it when you want a legume option that guests can pick up like a slice of flatbread.
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Olive Bar Pasta Salad
Toss short pasta with drained olives and chopped marinated vegetables. Chill it in a sealed container and spoon a little dressing through it before serving if the pasta has absorbed most of it. A cold pasta tray gives guests a lighter option alongside the cheesy baked ones.
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Torta Pasqualina
This Ligurian greens-and-egg pie cuts into slices that show the layers and, in some pieces, a cross-section of egg. Choose it for a vegetable main guests can take with bread or salad without needing a separate sauce.
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Piadina romagnola
Piadina’s flatbread folds around a thin filling. Cut a folded sandwich in two and wrap the pieces individually to keep the filling in place on the drive.
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