It would have made more sense to just smile, nod, and blink at the Italian presenters than have every word of welcome translated. One of the first things to learn is that Italians have limitless capacity for food and drink. Lunch might begin with prosciutto and melon, move to a salad or vegetable, incorporate a pasta or risotto with vegetables and a light, creamy cheese, then move to a cut of meat or fish before having a sweet. A cheese course can be added first or before dessert. Though this style of eating is exhausting when you aren't used to it, the different components add a balance which our culture lacks.
Food is fresh and simple, suiting both the region and the season.
Differences in geography, climate, and culture dictate that each region of the country have its own cuisine. The hotter, drier south relies more on dried pasta and other easily preserved foods, like garlic and onionsand anchovies. But every style that is represented grew out of home kitchens, and even now you are at least as likely to have a glorious Italian meal in a home as you are in a restaurant. But I wasn't to learn that until later. It makes you feel less guilty about the concept of veal if you at least eat the whole thing, and it contrasts the American squeamishness about texture with the European ability to relish almost anything, as long as it's good.