Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world.

Meals in Italy usually contain no fewer than 3-4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance, as such the daily meals can be longer than in other cultures. During holidays, many family feasts will last for many hours.
In many homes today the traditional Italian menu is kept for special events (such as weddings) while the everyday menu only includes the first and second course, the side dish and coffee. One notable aspect of an Italian meal, is that the primo or first course, is usually the more filling dish and will consist of either risotto or pasta, both being rich in carbohydrates. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).

Aperitivo
Apéritif usually enjoyed as an appetizer before a large meal, includes Campari, Cinzano, Prosecco, Aperol, Spritz and Vermouth.

Antipasto
Literally "before (the) meal", hot or cold appetizers.

Primo
"First course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup.

Secondo
"Second course", the main dish, usually fish or meat. Traditionally veal, pork, and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally.

Contorno
"Side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.

Formaggio e frutta
"Cheese and fruits", the first dessert. Local Cheeses may also be part of the Antipasto or Contorno as well.

Dolce
"Dessert", such as cakes and cookies.

Digestivo
"Digestives", liquors/liqueurs (grappa, amaro, limoncello, sambuca, nocino) sometimes referred to as ammazza caffè ("coffee killer").

Source: www.wikipedia.org