Italian brunch at home: how to set up the perfect table with artisan products
Brunch: when breakfast meets lunch
Brunch is one of the loveliest weekend rituals. No rush, a laden table, relaxed guests, and all the time in the world to savour every bite. In Italy we’re embracing this Anglo-Saxon tradition more and more, but with our own signature twist: artisanal products, authentic flavours, and that reverence for ingredients that sets Italian cuisine apart.
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The Italian brunch table: what you simply can’t leave out
A successful brunch needs variety. The eye wants its share, but so does the palate. Here are the essentials:
- Bread and leavened treats: sliced home-baked bread, focaccia, artisanal brioche or cornetti
- Mixed cheeses: fresh (ricotta, mozzarella) and aged (pecorino, caciotta)
- Quality charcuterie: prosciutto crudo, bresaola, a little mortadella
- Artisanal confetture: at least two or three varieties to please every palate
- Extra-virgin olive oil: on the table for drizzling over bread, bruschette and vegetables
- Eggs: scrambled, sunny-side-up or poached — the brunch protein
- Fresh seasonal fruit: colour and freshness to balance the spread
Artisanal confetture: the heart of the sweet-savoury brunch
One of the most beloved modern brunch trends is the sweet-savoury pairing. Artisanal confetture are perfect for this: a Cilento fig confettura marries beautifully with aged cheeses, while an apricot or orange confettura lifts fresh ricotta to new heights.
The secret is to set out at least three different confetture: one red-fruit (strawberry, cherry), one citrus or yellow-fruit, and one fig or pear for cheese pairings. Use small jars and let guests help themselves — it’s more convivial and cuts down on waste.
EVO oil at brunch? Absolutely
A bottle of good extra-virgin olive oil on the brunch table isn’t odd — it’s essential. Serve it with sliced bread for on-the-spot bruschette, or drizzle it over scrambled eggs, sautéed vegetables or seasonal salads. A thread of Cilento oil can completely change the character of any dish.
Presentation: the difference between a brunch and just another meal
Attention to presentation is what turns a meal into an experience. A few practical ideas:
- Use wooden boards for cheeses and charcuterie — they look stunning and wipe clean in seconds
- Transfer confetture to small ceramic bowls for a more refined look
- Add sprigs of rosemary or fig leaves as natural decoration
- Set out a little chalkboard with the names of the confetture — your guests will love it
The perfect brunch doesn’t demand hours of prep: just choose quality products and spend a few minutes on the layout. The result will speak for itself.
