We had catered meals at the villa during the conference. Breakfast, lunches came with a specially printed menu listing each course. Lunches were typically with local wines (whites, reds), a started course of Crostini or Bruschetta, followed by maybe Risotto with funghi (mushrooms) in a light cream sauce. Next it might be a light pasta dish, such as a seafood one.
Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.