Italian meal structure is typical of the European Mediterranean region and differs from North, Central, and Eastern European meal structure, though it still often consists of breakfast, lunch, and supper . However, much less emphasis is placed on breakfast, and breakfast itself is often skipped or involves lighter meal portions than are seen in non-Mediterranean Western countries. Late-morning and mid-afternoon snacks, called merenda, are also often included in this meal structure.
Traditional meals in Italy typically contained four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours.
Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables, or seafood. Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo (second course). Italian cuisine has some single-course meals (piatto unico) combining starches and proteins.