Sappiamo apparecchiare correttamente la tavola?

 

Natale, Capodanno, Epifania, quindi cene, feste, aperitivi e… errori, tanti errori.

Apparecchiare una tavola o organizzare una cena o un invito non è né banale né scontato e, soprattutto, è un’arte che purtroppo si sta perdendo.

Volete imparare e non fare più errori? Seguitemi e ve lo insegnerò.

Seguire le regole

Ci sono regole che si devono conoscere e che vale la pena di rispettare anche se i tempi sono cambiati e tutti noi cerchiamo di semplificare la nostra vita.

Ricordatevi che prima di sovvertire delle regole o di ignorarle è fondamentale conoscerle bene.

Ne è un valido esempio il famosissimo toro di Picasso.

Questa immagine ha l'attributo alt vuoto; il nome del file è 11-toros-picasso.jpg

L’artista (molti non se ne sono mai resi conto) era perfettamente in grado di dipingere in modo realistico ma la sua ricerca lo aveva condotto ad una semplificazione estrema e potente del disegno come nella figura del toro ridotto in dieci passaggi ad un disegno essenziale e potente.

Apparecchiare la tavola

Non vi siete mai chiesti perché alcune volte, quando siete invitati, vi soffermate ad ammirare la tavola a cui state per sedervi? Avete pensato: “ecco io non riuscirò mai”? Non pensatelo più, con pochi consigli potrete farcela anche voi!

Certo argenterie e belle porcellane e cristalli aiutano ma non sono così indispensabili… un minimo di inventiva e di gusto vi possono aiutare a risolvere brillantemente ogni problema.Tovaglia si, tovaglia no?

Tovaglia si, tovaglia no?

Se vogliamo un’apparecchiatura super classica: tovaglia si.

Attenti però ai pericoli che comporta una tovaglia:

  • Deve essere perfettamente stirata e di buona fattura
  • Evitate le tovaglie ricamate del corredo se le stoviglie sono troppo semplici e le posate sono quelle di tutti i giorni
  • Dovete mettere sotto alla tovaglia un mollettone per evitare il rumore dei piatti che battono sul tavolo
  • I tovaglioli devono essere coordinati
  • Se la tovaglia è colorata, attenti che vada d’accordo con i colori della vostra casa e, naturalmente, con quelli delle stoviglie

A questo punto probabilmente vi sarete già spaventati ma non è il caso.

Ci interessa veramente una tavola super classica?

Io credo di no, in fondo nessuno di noi è il duca di Windsor.

Se volete una tovaglia perché no? L’importante è sceglierla con astuzia e un po’ di gusto.

La tovaglia bianca

Pensate di cavarvela facilmente usando una tovaglia bianca? Errore!

Il bianco è difficilissimo e non vi aiuta. Succede lo stesso quando decidete di dipingere il vostro alloggio esclusivamente di bianco, perché sta bene con tutto e poi spesso vi rendete conto che il bianco non mette in risalto i quadri, non crea atmosfere, fa un po’ ospedale.

Con questo non vi dico di scartare a priori una tovaglia bianca perché ha sempre il suo fascino.

Vi chiedo solo di pensare con attenzione al risultato che volete ottenere.

Se bianco deve essere, pensate in bianco!

Usate esclusivamente stoviglie bianche, tovaglioli bianchi, posate d’argento o d’acciaio. Il massimo sarebbero delle posate bianche o d’acciaio con il manico bianco, ma mi rendo conto della difficoltà…

Bicchieri rigorosamente trasparenti o bianchi opachi. Non fatevi tentare dal tocco di colore, finireste nelle sabbie mobili!

Centro tavola bianco, argento o trasparente con candele bianche.

Il risultato di tutto questo candore vi stupirà e, soprattutto stupirà i vostri amici per la sua raffinatezza.

La tovaglia colorata

Come ho già detto sopra, scegliete dei colori che si intonino con quelli della casa e che vi rispecchino perché la vostra tavola deve parlare di voi.

Le tovaglie di fiandra colorata di una volta, quelle con l’orlo smerlato per intenderci, sono purtroppo di una volta e denunciano la loro età come un vestito fuori moda.

Se non siete sicuri di riuscire a dar loro un tocco di attualità, rimettetele nell’armadio e aspettate che ritornino di moda.

Il mercato oggi è ricchissimo di proposte interessanti e spesso molto economiche, che vi permetteranno di fare bella figura con poca spesa.

Non trovate i tovaglioli uguali? Non importa. Cercate dei tovaglioli diversi, che creino dei contrasti piacevoli ma attenti ai tessuti.

Non accostate tessuti fini e apparentemente preziosi con tessuti rustici e a trama grossa.

Comperate secondo la fantasia del momento.

Abituatevi a comperare ciò che vi piace anche se non vi serve immediatamente e vedrete che nel tempo vi farete una piccola scorta di oggetti per la tavola da usare e mescolare con disinvoltura.

Fate un viaggio? Regalatevi una tovaglia etnica e stravagante: non è una tovaglia ma un copriletto? Va bene lo stesso! Noi a volte apparecchiamo la tavola sul terrazzo per le cene estive con un telo indiano da mare!

 Trovate degli scampoli di tessuto interessanti? Usateli, mescolateli, cuciteli assieme, fategli un orlo e avrete una tovaglia straordinaria e originale.

I vostri ospiti vi chiederanno ammirati dove mai avete trovato una tovaglia così bella.

Un filo conduttore.

Fatevi guidare dall’ispirazione del momento o da quello che possedete e cercate di essere coerenti.

Una tavola può essere disordinata ad arte ma è molto difficile gestirla.

Semplificatevi la vita se non avete la sicurezza o la pratica necessaria.

Scegliete un colore o al massimo due  e attenetevi a quelli. Se, ad esempio, scegliete il bianco e il nero, non usate poi dei bicchieri rossi o dei tovaglioli gialli.

Tovaglia no.

Se il piano del vostro tavolo lo permette, perché non pensare a dei servizi all’americana o a dei runner? Sarete più sciolti e potrete giocare disinvoltamente con la vostra apparecchiatura.

Servizi all’americana di stoffa, di plastica, di gomma, di carta, di paglia, di legno, di specchio…

Potete sbizzarrirvi come volete.

Ma prima di usarli decidete il tono che volete dare alla vostra cena. Tanto per capirci: anche la plastica e la gomma vanno bene ma non per un’occasione formale.

Un consiglio? Non comperatene mai il numero esatto degli ospiti che intendete invitare ma almeno due o tre di più per poter risolvere la parte centrale del tavolo o il carrello di servizio.

Anche in questo caso non aspettate di averne bisogno ma comperateli quando li trovate e ve ne innamorate, non ve ne pentirete!

I piatti

Scegliete stoviglie semplici con forme lineari e lasciate da parte quelle rustiche o regionali per occasioni particolari.

Non è necessario possedere servizi di Limoges o porcellane inglesi per fare bella figura!

Per non diventare matti a lavare tra una portata e l’altra sarebbe utile che i piatti piani e quelli da frutta o da dolce fossero doppi.

Quindi un servizio classico da dodici dovrebbe avere:

  • 12 piatti fondi
  • 24 piatti piani
  • 24 piatti da frutta

La disposizione dei piatti.

Innanzitutto ricordate che sul tavolo deve sempre esserci un piatto piano, non si può mettere ad esempio una fondina direttamente sulla tovaglia o sulla tovaglietta.

Supponiamo che abbiate previsto una cena completa di quattro portate: antipasto, primo, secondo, dolce.

Quando mi siedo a tavola devo trovare un piatto piano con sopra un piatto piccolo per l’antipasto che verrà sostituito in seguito da quello fondo per il primo.

Se avete dei piatti piccoli particolari, divertenti e diversi, perchè non usarli per l’antipasto?

Dimenticavo, ricordate che i piatti si tolgono passando alla destra del commensale e si mettono passando alla sinistra.

Se vi chiedete perché, la ragione è semplice: si passano i piatti e si serve da sinistra per non intralciare l’ospite che così ha la mano destra libera.

E i mancini? Il galateo purtroppo non li prevedeva!

E qui si apre una polemica: in realtà il galateo vuole che il piatto fondo serva esclusivamente per le minestre o per le zuppe mentre per  i primi asciutti si dovrebbero usare i piatti piani.

Avete un’idea di quanto sia scomodo mangiare degli spaghetti o della pasta corta rincorrendoli in un piatto piano?

Oggi alcune cose si possono semplificare e quindi, se volete, fate come faccio io e usate serenamente i piatti fondi anche per i primi asciutti. Direi che l’unico ritorno alla ferrea regola del galateo si può fare con le lasagne.

Dopo il primo si toglie (da destra) il piatto fondo e il piatto piano per il secondo è già pronto.

Naturalmente quando si tolgono i piatti si tolgono anche le posate usate corrispondenti e se è il caso si sostituiscono con quelle pulite.

Ricordatevi che, mentre mangiate, se volete fare una pausa ad esempio per bere, le posate si appoggiano sul piatto (mai sul tavolo!) nella posizione delle lancette dell’orologio alle 16.40. Quando avete finito si mettono sul piatto una vicina all’altra con l’impugnatura verso di voi nella posizione delle 18.30.

Dopo il secondo si toglie il piatto piano e si sostituisce con quello da frutta o da dolce.

Ricordatevi di togliere il pane dal tavolo e tutte le posate tranne quelle per il dolce o la frutta.

Al termine della cena, il caffè andrebbe servito in salotto ma la gente è spesso pigra e preferisce attardarsi a tavola soprattutto se la conversazione è piacevole e l’atmosfera conviviale è stata coinvolgente.

Non c’è problema, anche questa volta possiamo tranquillamente derogare e servire il caffè a tavola dopo aver tolto i piatti da frutta o da dolce.

Portate i caffè con un vassoio e non dimenticate lo zucchero e il latte (in una piccola brocca e non dal tetrapack o dalla bottiglia).

Le posate

Quanti dubbi. A destra, a sinistra? Quale prima?

Vediamo di fare un po’ di ordine.

Le forchette, di solito almeno due (primo e secondo), si posizionano a sinistra con i rebbi in alto. Lasciate ai francesi il vezzo di sistemarle con le punte verso il basso per far vedere le iniziali incise o l’eventuale stemma nobiliare. Se avete intenzione di servire un antipasto aggiungerete una forchetta più piccola verso l’esterno.

Il coltello lo metterete a destra, con la lama verso il piatto, seguito da un coltello più piccolo per l’antipasto (se serve) e dal cucchiaio.

Perché la lama non deve essere rivolta verso l’esterno? Intanto perché per usare il coltello dovreste girarlo e poi perché la lama verso l’esterno è una sorta di rifiuto dell’ospite e quindi una scortesia.

Le posate da frutta o da dolce vanno messe orizzontalmente sopra al piatto con il coltello in basso con l’impugnatura a destra e la lama verso il piatto, la forchettina in alto con l’impugnatura verso sinistra

Il cucchiaio o la forchetta  da dolce saranno sopra a tutto con l’impugnatura a destra.

Se è previsto un piatto di pesce, le posate corrispondenti vanno sistemate tra le posate per il primo e quelle per il secondo, in quanto il  pesce si serve prima della carne. Niente panico se non avete le posate da pesce… poco male: oggi le hanno in pochi e di solito fanno parte di servizi di famiglia in Sheffield o in argento. Se non le possedete usate delle posate normali, nessuno si lamenterà!

Vi siete mai chiesti perché le posate da pesce sono diverse da quelle da carne?

 Ve lo spiego io: una volta le lame dei coltelli non erano di acciaio inox come oggi e quindi si potevano macchiare a contatto di qualcosa di ossidante come ad esempio il pesce. Ecco spiegata la ragione per cui il coltello da pesce nei servizi d’argento è un pezzo unico, in argento appunto.

I bicchieri

Sapete come disporre i bicchieri?

Non è difficile ma sbagliano quasi tutti. Se seguirete i miei suggerimenti non sbaglierete più!

Supponiamo di avere tre bicchieri: acqua, vino bianco e vino rosso.

Quello da acqua, che è più grande di quello da vino va messo sopra ai piatti spostato verso  destra seguito, sempre verso destra in diagonale, da quello per il vino rosso  e quello per il vino bianco.

Se prevedete una flute per le bollicine la potete posizionare dietro a questi bicchieri.

Chiaro? Se avete dei dubbi controllate la figura.

I tovaglioli

I tovaglioli si piegano di solito a rettangolo e si mettono, tutti con lo stesso orientamento (mi riferisco agli orli e alle piegature), a sinistra di fianco al piatto dopo le posate.

Non mettete le posate sul tovagliolo.

Il tovagliolo non si mette sul piatto se non quando volete otteneredegli effetti decorativi particolari o, siamo onesti, se non avete più posto sul tavolo.

L’acqua e il vino

Non portate l’acqua, che deve essere frizzante e naturale, nelle bottiglie di plastica.

Usate delle caraffe per favore.

Il vino invece si porta nella sua bottiglia magari con un bel sottobottiglia.

Il pane

Se li possedete, usate i piattini da pane che si mettono in alto a sinistra del piatto.

Ma… abbiamo detto che oggi si può anche semplificare: se non avete invitato la duchessa di Windsor buonanima, mettete il pane e i grissini in un bel contenitore (un cestino, un portapane d’argento o d’acciaio o quello che la fantasia vi ispira) con un tovagliolo  e fatelo passare tra i convitati.

Il centrotavola

Non innamoratevi di ingombranti decorazioni floreali che vi possono creare tragici problemi di spazio e impediscono la conversazione tra gli ospiti.

Scegliete qualcosa di sobrio e, vi prego, di intonato ai colori scelti per la tavola.

Se avete seguito il mio consiglio e avete comperato nel tempo ciotole, portacandele, piccole lanterne, oggetti curiosi o etnici, usateli per realizzare dei centrotavola vostri e del tutto personali.

Evitate l’aspetto trattoria utilizzando solo un piccolo e solitario vasetto o candela. Componete più oggetti sino ad ottenere un effetto wow e non un effetto oddio che tristezza!


Do we know how to set the table properly?

Christmas, New Year, Epiphany, then dinners, parties, aperitifs and … mistakes, many mistakes.

Setting a table or organizing a dinner or an invitation is neither trivial nor obvious and, above all, it is an art that unfortunately is being lost.

Do you want to learn and not make more mistakes? Follow me and I will teach you.

Follow the rules

There are rules that must be known and that are worth respecting even if times have changed and we all try to simplify our lives.

Remember that before subverting rules or ignoring them, it is essential to know them well.

The famous Picasso bull is a good example of this. The artist (many never realized it) was perfectly able to paint in a realistic way but his research led him to an extreme and powerful simplification of the drawing as in the figure of the bull reduced in ten steps to an essential design and powerful.

As a result, we put firm points on what should or should not be done and then, when you are sure to know the rules, you can also make changes or tears to the above rules.

The table equipment.

Have you ever wondered why some times when you are invited, you stop to admire the table you are about to sit down? Have you thought: “here I will never succeed”? Do not think about it anymore, with a few tips you can do it too!

Certain silverware and fine porcelains and crystals help but are not so indispensable … a minimum of inventiveness and taste can help you to solve any problem brilliantly.

Tablecloth yes, tablecloth no?

If we want a super classic equipment: tablecloth yes.

Beware of the dangers of a tablecloth:

• It must be perfectly ironed and well made

• Avoid the embroidered tablecloths if the crockery is too simple and the cutlery is everyday

• You have to put a clothespin underneath the tablecloth to avoid the noise of the plates that strike on the table

• The napkins must be coordinated

• If the tablecloth is colored, careful that it agrees with the colors of your home and, of course, with those of the crockery

At this point you probably will already be frightened but it’s not the case.

Are we really interested in a super classic table?

I do not think so, basically none of us is the Duke of Windsor.

If you want a tablecloth why not? The important thing is to choose it with cunning and a little taste.

The white tablecloth

Do you think you can easily get rid of it by using a white tablecloth? Mistake!

White is very difficult and does not help you. The same happens when you decide to paint your accommodation exclusively in white, because it is fine with everything and then you often realize that white does not highlight the paintings, does not create atmospheres, it does a little hospital.

With this I do not say to discard a white tablecloth a priori because it always has its charm.

I only ask you to think carefully about the result you want to achieve.

If white has to be, think in white!

Use only white crockery, white napkins, silver or steel cutlery. The maximum would be white or steel cutlery with a white handle, but I realize the difficulty …

Glasses that are rigorously transparent or opaque white. Do not be tempted by the touch of color, you would end up in quicksand!

White, silver or transparent table centerpiece with white candles.

The result of all this candor will amaze you and, above all, will amaze your friends for its refinement.

The colored tablecloth

As I said above, choose colors that match those of the house and that reflect you because your table must speak of you.

The old-fashioned fiandra tablecloths, the ones with the scalloped edge to be clear, are unfortunately of old and denounce their age as an out-of-fashion dress.

If you’re not sure you can give them a touch of current, put them back in the closet and wait for them to come back into fashion.

The market today is full of interesting and often very cheap proposals, which will allow you to make a good impression with little expense.

Can not find the same napkins? It does not matter. Look for different napkins, which create pleasant but careful contrasts to the fabrics.

Do not combine fine and apparently precious fabrics with coarse and textured fabrics.

Buy according to the fantasy of the moment

Get used to buying what you like even if you do not need it immediately and you will see that over time you will make a small stock of tableware to use and mix with ease.

Take a trip? Treat yourself to an ethnic and extravagant tablecloth: is not a tablecloth but a bedspread? All right! We sometimes set the table on the terrace for summer dinners with an Indian beach towel!

Do you find any interesting fabric remnants? Use them, mix them, stitch them together, make them a hem and you will have an extraordinary and original tablecloth.

Your guests will ask you admired where ever you found a tablecloth so beautiful.

A common thread.

Be guided by the inspiration of the moment or from what you possess and try to be consistent.

A table can be messy artfully but it is very difficult to manage it.

Simplify your life if you do not have the security or the necessary practice.

Choose a color or at most two and stick to those. For example, if you choose white and black, then do not use red glasses or yellow napkins.

Tablecloth no.

If your table top allows it, why not think of American or runner services? You will be more relaxed and you will be able to easily play with your equipment.

American-made services of cloth, of plastic, of rubber, of paper, of straw, of wood, of mirror …

You can indulge yourself as you like.

But before using them decide the tone you want to give to your dinner. Just to understand: even plastic and rubber are fine but not for a formal occasion.

An advice? Never buy the exact number of guests you intend to invite, but at least two or three more to solve the central part of the table or the service cart.

Even in this case do not wait to need it but buy them when you find them and fall in love with them, you will not regret!

The dishes.

Choose simple dishes with linear shapes and leave aside rustic or regional dishes for special occasions.

You do not need to own Limoges or English porcelains to make a good impression!

In order not to become crazy to wash between one course and another it would be useful that the flat plates and those from fruit or dessert were double.

So a classic twelve-course service should have:

12 soup plates

24 flat plates

24 fruit plates

The arrangement of dishes.

First of all remember that on the table there must always be a flat plate, you can not put a holster directly on the tablecloth or on a placemat, for example.

Suppose you have a full four-course dinner: starter, first course, second course, dessert.

When I sit down at the table I have to find a plate with a small plate on top for the appetizer that will be replaced later by the bottom for the first.

If you have some special, fun and different little dishes, why not use them for the appetizer?

I forgot, remember that the dishes are removed by passing to the right of the diner and put themselves to the left.

If you ask why, the reason is simple: you pass the dishes and use the left to not hinder the guest who has the right hand free.

And the left-handed? The etiquette unfortunately did not provide for them!

And here a controversy opens up: in reality, the etiquette wants the soup plate to serve exclusively for soups or soups while for the first dry dishes should be used flat.

Do you have an idea of ​​how inconvenient it is to eat spaghetti or short pasta, chasing them in a flat dish?

Today some things can be simplified and then, if you want, do as I do and use the soup plates serenely even for the first dry. I would say that the only return to the iron rule of etiquette can be done with lasagna.

After the first one, remove the bottom plate (from the right) and the flat plate for the second one is ready.

Of course, when the dishes are removed, the corresponding used cutlery is also removed and if necessary replace them with the clean ones.

Remember that, while eating, if you want to take a break for example to drink, the cutlery leans on the plate (never on the table!) in the position of the clock at 4.40 pm. When you have finished, put them on the plate next to each other with the handle towards you at the 6.30pm position.

After the second, remove the flat plate and replace it with fruit or dessert.

Remember to remove the bread from the table and all the cutlery except for the sweet or fruit.

At the end of dinner, coffee should be served in the living room but people are often lazy and prefer to linger at the table especially if the conversation is pleasant and the convivial atmosphere has been addictive.

No problem, even this time we can easily derogate and serve coffee at the table after removing the fruit or dessert dishes.

Bring the coffee with a tray and do not forget the sugar and milk (in a small pitcher and not from the tetrapack or bottle).

The cutlery

How many doubts. To the right, to the left? Which first?

Let’s try to do some order.

The forks, usually at least two (first and second), are positioned on the left with the tines at the top. Give the French the habit of arranging them with the tips downwards to show the initials engraved or the possible noble coat of arms. If you intend to serve an appetizer, add a smaller fork to the outside.

The knife will put it to the right, with the blade towards the plate, followed by a smaller knife for the appetizer (if needed) and by the spoon.

Why should not the blade be facing outwards? Meanwhile, because to use the knife you should turn it and then because the blade to the outside is a kind of refusal of the host and therefore a rudeness.

The fruit or dessert cutlery should be placed horizontally above the plate with the knife at the bottom with the handle on the right and the blade towards the plate, the fork at the top with the handle towards the left.

The spoon or cake fork will be on top of everything with the handle on the right.

If a fish dish is provided, the corresponding cutlery should be placed between the cutlery for the first and those for the second, as the fish is served before the meat. Do not panic if you do not have fish cutlery … not bad: today they are few and usually they are part of family services in Sheffield or in silver. If you do not have them use normal cutlery, nobody will complain!

Have you ever wondered why fish dishes are different from meat dishes?

I’ll explain it to you: once the blades of the knives were not made of stainless steel like today and then they could be stained in contact with something oxidizing like fish. Here is explained the reason why the fish knife in silver services is a unique piece, in silver indeed.

Glasses

Do you know how to place glasses?

It is not difficult but almost everyone is wrong. If you follow my suggestions you will not be wrong anymore!

Suppose you have three glasses: water, white wine and red wine.

The one from water, which is bigger than the wine one, must be placed above the plates, shifted to the right followed, always to the right diagonally, from the one for the red wine and the one for the white wine.

If you plan a flute for bubbles you can place it behind these glasses.

Clear? If you have doubts check the figure.

The napkins

The napkins usually are fold to rectangle and are placed, all with the same orientation (I mean the edges and the folds), to the left next to the plate after the cutlery.

Do not put the cutlery on the napkin.

The napkin is not put on the plate except in particular situations or, let’s be honest, if you do not have more place on the table.

Water and wine

Do not bring water, which should be sparkling and natural, in plastic bottles.

Use jugs, please.

Instead, the wine is brought to its bottle, perhaps with a nice bottle-top.

The bread

If you have them, use the bread plates that you put on the top left of the plate.

But … we said that today you can also simplify: if you have not invited the Duchess of Windsor good-bye, put the bread and breadsticks in a beautiful container (a basket, a silver or steel breadbox or what your imagination inspires you ) with a napkin and let it pass among the guests.

The centerpiece

Do not fall in love with bulky floral decorations that can create tragic space problems and prevent conversation between guests.

Choose something sober and, please, in tune with the colors chosen for the table.

If you have followed my advice and you have bought bowls, candle holders, small lanterns, curious or ethnic objects over time, use them to make your own and totally personal centerpieces.

Avoid the trattoria appearance using only a small and solitary jar or candle. Compose several objects until you get a wow effect and not an effect that make people say how sad!

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