Soups to Start

• The richness of the carpaccio calls for a clear soup or thin broth rather than a hearty cream soup. Fennel is a favorite flavor of Italians, so a fennel and leek soup is a good choice. Roasted tomato soup works as well. Or try a clear mushroom soup made with porcini, oyster and chanterelle mushrooms. Another option is a seafood soup such as shrimp or mussels. Keep portions small so there's room for the next courses.

Second Course Salads

• Keep the salad on the lighter side rather than one that's more of an antipasto than a salad. The bite of onions and the sweetness of roasted peppers contrast with the smoothness of the sliced raw beef. Dress with olive oil, lemon juice and chopped parsley. A salad of yellow pear, red and orange cherry tomatoes with a sprinkling of Parmesan cheese served over arugula lends a colorful note to the meal. A salad of olives, baby lettuces and cucumbers adds crunch. Another alternative is to finely dice your choice of vegetables and serve them nestled in a leaf of radicchio.

Entrancing Entrees

• Let the carpaccio be the star of the dinner. Don't compete with it by serving a meat dish such as beef, pork, veal or lamb as the entree. Go surf and turf by serving seafood or fish. Poached fish or fish fillets served on a bed of rice is one option. Shrimp scampi redolent with garlic and olive oil is another. Serve the scampi over pasta. Mussels cooked in white wine, garlic and onions looks impressive but is simple to prepare. Add pasta to absorb the broth from the mussels.

Sensational Sides

• Italians savor their vegetables in every season. Consider asparagus, artichokes and sweet peas in spring. Green beans, zucchini, eggplants and beets make their appearance in summer, along with assorted greens such as spinach and escarole. Potatoes are considered just another vegetable by Italians and not a starch like rice or pasta. Serve the potatoes roasted with garlic and rosemary or mashed with fennel and olive oil.