Italian food is really a celebration of produce, and protein is a secondary thought. A typical Italian meal will start with a big plate of antipasti, which are predominantly vegetables (like pepperoncini, mushrooms, and artichoke hearts) and a selection of cured meats (like prosciutto and capicola). Then it moves on to a small pasta dish, which is followed by a light protein—perhaps a leg of lamb, simply but deliciously prepared. As the meal progresses, it gets more simple. Italian meals tend to have a reverse crescendo.