My parents remember spaghetti coming to Britain for the first time post-war. In those days it was all called spaghetti. Pasta didn't exist. Italian trattoria restaurants were exotic, the large pepper mill dispensing crushed fresh black peppercorns, not white powdery pepper, tomato sauce, olive oil(previously only sold in chemists), garlic, red wine in straw baskets, parmesan cheese.
A new book has just been published about this food revolution in Britain...The Spaghetti Tree by Alisdair Scott Sutherland.
For dessert I will do a white trifle, with mascarpone, meringues, malibu.
Haven't decided on the starter yet. Will of course do my focaccia in the oven!