This question runs the risk of being either stupid or naive..but here goes. What basic rules do you follow when planning a menu? If you were to plan for Italian, for example, would you stick with dishes from one region? Would you combine from different regions? I'm thinking out loud, but there seems to be some logic for sticking to one region, either to show the variety, or star dishes from that region, or spices available, or ingredients available from that place. And the other part is there has to be some balance in terms of proteins, vegetables, etc, as well as heavier foods and lighter foods... Any advice? Reading recommendation? Sorry if this question is too silly.