Risposte rapide
Direct answers
- How much food per person for a catered event?
- Standard Italian catering portions per person for a full sit-down meal: antipasto 80–120 g, primo (pasta/risotto) 100–130 g (dry weight), secondo (meat) 180–250 g (raw), contorno 80–100 g, dessert/torta 120–150 g, bread 50–80 g. For buffet-style service, increase quantities by 15–20% as guests tend to serve themselves more generously.
- How much pasta do I need for 100 people?
- For a seated dinner primo course: 120 g dry pasta per person × 100 guests = 12 kg dry pasta. For a buffet where pasta is one of several dishes: 80–100 g per person = 8–10 kg. Note that 1 kg of dry pasta yields approximately 2.5 kg of cooked pasta.
- How much meat per person for a catered event?
- Italian catering meat portions (raw weight): poultry 200–220 g, pork 200–250 g, beef (non-grill) 200–220 g, beef steak (grill) 280–350 g, lamb 250–300 g. Add 15–20% for bone-in cuts. For a mixed grill buffet, plan 350–400 g raw meat per person to account for cooking shrinkage and variety.
- Should I adjust portions for a children's menu?
- Yes — children under 12 eat approximately 50–60% of adult portions. For a mixed adult/child event: calculate adult equivalents (each child = 0.55 adult). For example, 100 adults + 30 children = 100 + (30 × 0.55) = 116.5 adult portions.
- How do I calculate portions for a wedding in Italy?
- Italian weddings typically follow this menu structure: aperitivo (1.5h), antipasto, primo, secondo con contorno, dolce (wedding cake + dessert table), frutta e confetti, caffè e digestivi. Total food weight per guest including all courses: 1.2–1.6 kg raw ingredients. Add 10% buffer for unexpected guests.
- What is the difference between catering portions and restaurant portions?
- Restaurant portions are designed to be ordered individually and tend to be slightly smaller (precise) — e.g. pasta 90–100 g. Catering portions at events are slightly larger because guests often wait longer between courses and arrive hungry. Add 10–15% to restaurant portion sizes when planning catering.
Quick answers
Frequently Asked Questions
How much food per person for a catered event?
Standard Italian catering portions per person for a full sit-down meal: antipasto 80–120 g, primo (pasta/risotto) 100–130 g (dry weight), secondo (meat) 180–250 g (raw), contorno 80–100 g, dessert/torta 120–150 g, bread 50–80 g. For buffet-style service, increase quantities by 15–20% as guests tend to serve themselves more generously.
How much pasta do I need for 100 people?
For a seated dinner primo course: 120 g dry pasta per person × 100 guests = 12 kg dry pasta. For a buffet where pasta is one of several dishes: 80–100 g per person = 8–10 kg. Note that 1 kg of dry pasta yields approximately 2.5 kg of cooked pasta.
How much meat per person for a catered event?
Italian catering meat portions (raw weight): poultry 200–220 g, pork 200–250 g, beef (non-grill) 200–220 g, beef steak (grill) 280–350 g, lamb 250–300 g. Add 15–20% for bone-in cuts. For a mixed grill buffet, plan 350–400 g raw meat per person to account for cooking shrinkage and variety.
Should I adjust portions for a children's menu?
Yes — children under 12 eat approximately 50–60% of adult portions. For a mixed adult/child event: calculate adult equivalents (each child = 0.55 adult). For example, 100 adults + 30 children = 100 + (30 × 0.55) = 116.5 adult portions.
How do I calculate portions for a wedding in Italy?
Italian weddings typically follow this menu structure: aperitivo (1.5h), antipasto, primo, secondo con contorno, dolce (wedding cake + dessert table), frutta e confetti, caffè e digestivi. Total food weight per guest including all courses: 1.2–1.6 kg raw ingredients. Add 10% buffer for unexpected guests.
What is the difference between catering portions and restaurant portions?
Restaurant portions are designed to be ordered individually and tend to be slightly smaller (precise) — e.g. pasta 90–100 g. Catering portions at events are slightly larger because guests often wait longer between courses and arrive hungry. Add 10–15% to restaurant portion sizes when planning catering.