How Italians Picnic

The Italian word for a day trip out of the city is gita fuoriporta — and it always involves a basket. A proper one, packed the evening before: focaccia in parchment, tramezzini wrapped individually, arancini in a tin, cookies for the end. A checkered blanket, a good spot, good company. That's the whole plan.

Here is what goes in the basket.

1. Focaccia with Cherry Tomatoes and Oregano The foundation of any Italian picnic — a high, soft focaccia with a crispy base, topped with cherry tomatoes pressed into the dough, coarse salt, and dried oregano. It travels well, tastes better at room temperature than warm, and disappears faster than anything else in the basket. Make it the morning of, wrap it in parchment paper, and slice it at the park.

Packing tip: wrap in parchment paper, not plastic — it keeps the crust from going soggy.

2. Tramezzini Soft, crustless white bread cut into triangles, filled with four classic combinations — ham and cheese, tuna and capers, vegetarian with egg and pickles, and smoked salmon with lumpfish roe. The Italian bar sandwich that has been a staple of café counters and picnic baskets for decades. Make them the night before, wrap individually in plastic, and refrigerate — they need at least an hour to settle and are significantly better the next day.

Packing tip: keep them wrapped in plastic until the moment of serving — the bread stays soft and the filling holds together.

3. Zucchini Tart A shortcrust pastry shell filled with zucchini, pancetta, scamorza, eggs, and Parmigiano — baked until golden and sliceable. The Italian savory pie is one of the great picnic dishes precisely because it works at any temperature and holds its shape when cut. Make it the day before, refrigerate, and slice into wedges before leaving.

Packing tip: cut into wedges and stack in a container with parchment paper between each layer.

4. Rice Salad Arborio rice cooled and tossed with tuna, prosciutto cotto, scamorza, peas, peppers, cherry tomatoes, black olives, and basil — the Italian summer rice salad that has been at every picnic, beach lunch, and outdoor gathering since anyone can remember. It holds for two days in the refrigerator and is always better after a few hours, when the rice has absorbed everything around it.

Packing tip: dress with olive oil but hold the salt until just before serving — it prevents the vegetables from releasing too much water.

5. Arancini Saffron rice balls filled with two classic Sicilian fillings — ragù with peas and caciocavallo, and prosciutto cotto with mozzarella — breaded and fried until golden. The most effort-intensive item on this list and the one that draws the most attention when the basket opens. Make them the day before, store in the refrigerator, and bring them at room temperature — they don't need reheating.

Packing tip: line the container with paper towels to absorb any excess oil, and pack them in a single layer.

6. Rustic Lemon Cookies Cornmeal and flour shortcrust cookies with lemon zest and juice, cut into rounds with a hole in the center and dusted with powdered sugar. They keep for a week in an airtight container, which makes them the easiest item on this list to prepare in advance. The cornmeal gives them a slightly grainy texture and a pale yellow color that looks exactly right in a picnic basket.

Packing tip: store in a tin or airtight container — they travel better than most cookies and won't crumble.

Before you leave:

• Focaccia wrapped in parchment ✓
• Tramezzini individually wrapped ✓
• Zucchini tart in a container, pre-sliced ✓
• Rice salad in a sealed jar or container ✓
• Arancini in a paper towel-lined container ✓
• Lemon cookies in a tin ✓
• Olive oil, salt, and a small cutting board ✓
• A linen napkin. Always.

The basket gets packed the night before. That's the whole secret.

Related: This Is What a Spring Dinner Looks Like in Italy / 8 Italian Pasta Salads That Make Dinner Easy / What Italian Moms Cook for Picky Eaters