The Dinner Party Guide: La Dolce Vita Edit
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LA DOLCE VITA MOOD
A celebration of the simple pleasures of the sweet life.
This dinner captures the essence of a carefree summer spent on sun-drenched piazzas by the sea, where time slows under the sun and lazy afternoons spill into long, golden evenings.
Nothing is urgent. Everything is beautiful.
“La dolce far niente – the sweetness of doing nothing.”
– Italian saying
inside our DOLCE VITA box
Chef Britt St. Clair on La Dolce Vita Menu —
La Dolce Vita is about finding joy in everyday things — good food, a chilled glass of wine, and the warmth of the summer sun.
We wrote this menu for the start of summer because it just felt right. Italian cooking is simple and doesn’t rely on complicated techniques, so the ingredients really shine.
It fits the season — when our energy shifts and all we want to do is enjoy dinner, open a bottle, and make sure nobody is stuck in the kitchen.
“Life is a combination of magic and pasta.”
–Federico Fellini
diy the dolce vita menu
Simple recipes to recreate the PDC experience.
Tuna carpaccio, prosciutto with torn figs, and Calabrian chili butter with crusty bread make a beautiful spread of snacks for when guests arrive.
Spiedini, Italian for skewers, is mozzarella sandwiched between toasted bread and grilled before being drenched in a rich sauce of butter, anchovies, and capers. It’s a sandwich on a skewer!
At its essence, Italian cuisine uses simple and high quality ingredients, without over complicating things. This clam bucatini recipe is no exception.
An icebox cake is a low-effort dessert, ideal for those summer days when turning on the oven feels like too much.
Questions about the recipes? Email Chef Britt at britt@parisdiningclub.com
“Don’t you wish you were that fish? Free to swim wherever you want.”
– Sylvia from La Dolce Vita
in your glass
Aperol Spritz, duh.
The beverage of summer! No need to play bartender— set up a spritz station for your guests. Keep Aperol, Prosecco, and sparkling water on ice, set out glasses and an ice bucket, and display a sign with the recommended ratio to welcome your guests to pour their own.
l’art de la table
Your table is where Nonna meets Italian Vogue editor.
Serviceware
Serve everything family-style on oversized ceramic platters. We love Cym Warkov.
A simple wicker basket, lined with linen and filled with crusty bread, adds charm without trying too hard.
And if you’ve got Blue Danube plates tucked away, this is their moment. They’re timeless and romantic.
Linens
Stripes are the mood. Drape the table in yellow for sunshine or blue for the sea. Opt for linen or natural fibers- casual, but considered.
Glassware
Rialto Opal are the kind of glasses you want to toast with and sip slowly from. Each glass is handmade in Turkey, so no two are quite the same. If you don’t have them, go for anything festive, tinted, or vintage.
Florals
Style the table like a still life. A bowl of lemons, a few snipped branches placed in whatever vessels you have - we used cumquat branches. Very chic.
Dove c’è amore, c’è vita — where there is love, there is life.
the atmosphere
Everything unfolds at its own pace, and that’s the beauty.
The Art of Help Yourself
We’re doing hospitality without choreography. Start with a sideboard or buffet setup: arrange antipasti and a cocktail station before guests arrive so the tone is set from the start.
Guests serve themselves when they’re hungry, pour wine when their glass is low, and settle into conversation.
Tempo
The night moves at its own rhythm. There’s no strict schedule, and that’s the point.
Leave the door unlocked so guests can drift in when they like. No formal seating or plating. Dishes come out when they’re ready. Just a natural flow from apéro to pasta to dessert. It breathes.
Soundtrack
Play Italian-inspired music if you're leaning into the theme, or tune in to Peter's playlist.
Either way, keep it low. Let the music hum in the background.
Lighting
Start with golden hour. Let the sun do the work until it dips.
Then bring in tea candles or twinkle lights. Keep it soft and low and a little bit magical. The kind of light that makes everyone look good and want to stay longer.
TIPS FOR THE HOST
Plate the antipasti ahead of time so you’re not scrambling. The crudo can come out moments before guests arrive, and the prosciutto is perfectly happy at room temperature.
Set up a DIY spritz station with Aperol, prosecco (or cava), soda water, orange slices, and a little card with your favorite ratio. Let guests pour their own, it’s part of the fun.
Make too much pasta. Trust us.
Cake, two ways. Slice and serve it if you want the glory. Or make individual portions in little cups and bring out a tray when the moment feels right.
tips for the guest
Bring your favorite Italian bottle. Wine, amaro, or something bubbly.
Feeling generous? Ask if you can contribute a dish to the spread. Something simple and shareable is always welcome.
And yes, dress the part. Linen is encouraged. Bare shoulders, optional.
Peter’s June Playlist: Vibration Positive
Windows open. Hands in the dirt. Trees exploding with life. Convertible top down. Mosquito free evenings. 9pm sunsets. Morning dew. Tundra’s rebirth. Persephone’s glory!
June sets the stage for what summer will be – we are still easy going, not lamenting summers fleeting departure. Minnesota seasons get quicker and shorter with every advancing year. These songs were intended to be blasting in the kitchen while you cook, pouring out of the windows, while your honey or bestie entertain friends on the porch. Laughter, cardinal trilling, bonfire snaps and pops improving the score. Dessert is served late and Miles Davis playing “Round Midnight” inspires the corking of another bottle, maybe not the last one. Thank you, summer, for finally coming back for a visit! We missed you!
xo, Peter @ PDC
