2-3 weeks prior: invite friends and set the date:
create fashion-inspired invitations: if using a computer – you just need your computer, paper, envelopes and stamps.  If using magazines to hand-make, you’ll need paper, a selection of magazines, scissors, glue stick and a nice pen.

call merchants for hard-to-find ingredients: for authentic Italian 12-year old balsamic vinegar and 18-mos parmigiano cheese, go to www.dibruno.com and www.idealcheese.com and ask for Academia Barilla products

begin collecting gift bags from your favorite Italian designer boutiques – or other favorite stores from any mall

consult with your specialty wine store about Italian wines to complement the menu if our suggestions are not available

sketch out how you would like your table to look – use the tabletop checklist in the general tips section to help you decide what elements you would like to included

determine what serving pieces you will need

order CDs if needed

1-2 weeks prior: Create gift bags, get fashion supplies, order floral arrangements and shop for or borrow table accessories such as:
 Gift Bags: colorful gift bags, magazines, Zagat guides, mints, CDs (just recommendations)

 Element of Fun: Magazines for clipping, a few pairs of scissors, glue sticks, notebooks, pens, post-it notes.

 Bar: Fun glassware for specialty drinks (assorted double-old fashioned and martini glasses), 4 clear pitchers for drinks, wine bottle openers, wine trays

 Varied shapes of appetizer plates and serving dishes (try www.crateandbarrel.com)

 Table linens (runners, cocktail napkins, coasters) and decorative items (votive holders, candles, vases)

 Organic clippings and decorative pillows if desired

2 days prior: Get the table ready
 set the table, glassware and bar

 label your serving dishes and utensils

1-2 Days Prior: Grocery Shop
>Produce
 1 small bunch chives
 ¼ pound Porcini mushrooms (or you may substitute with dried porcini mushrooms-follow directions to rehydrate)
 1 bunch Italian parsley
 1 bunch fresh spinach
 1 ripe pear
 20 figs
 1 red pepper
 1 yellow pepper
 12 baby carrots
 5 artichokes
 2 pieces fennel
 10 spears green asparagus
 1 bunch celery hearts
 Oranges and limes for fresh lime and orange juice for drinks
 Lemons, oranges, grapefruit for drink garnishes

>Dairy
 1 piece (1 ½ pounds) Parmigiano cheese
 1 half gallon vanilla gelato (may substitute with vanilla ice cream)
 1 stick butter
 1 quart milk
 1 small container ricotta cheese
 1 piece ( 3 ounces) gorgonzola cheese
 1 quart heavy cream (may substitute with half and half)

>Grocery
 1 bottle extra virgin olive oil
 2 ¼ ounces walnut halves
 1 pound espresso coffee
 6 boxes(16 ounce) Barilla Mezzi Rigatoni
 1 box miniature paper liners
 Bottled sparkling and still waters

>Possible Pantry/fridge items
 salt
 pepper
 cinnamon
 sugar
 flour
 ½ gallon milk

>Meat/Fish
 20 slices Prosciutto di Parma
 1 ½ oz. Prosciutto di Parma

>Specialty/Gourmet Stores

 1 bottle red wine
 Golden Rum
 Soda water
 Campari
 Fresca
 Mint Simple Syrup
 Italian dry white wine and/or spumante

>Hard to Find 

 1 10-ounce piece of 18 month-aged Parmigiano-Reggiano
 12 yr.-old aceto balsamic vinegar

Same Day: We recommend preparing all the food the day of for the best tasting, freshest experience. Don’t forget to make or purchase extra ice! Prepare the specialty drinks before the party and chill. Keep extra jugs in the refrigerator for easy replenishment.

3 Hours Prior: Chill white wines and bottled waters if being served

½ Hour Prior:
Light Candles
Open wine
Greet and welcome guests