Weighing and portions are key. When I cooked professionally in Rome, we weighed out 50g for Italians and 100g for Americans in terms of planning large buffet/g

Weighing and portions are key. When I cooked professionally in Rome, we weighed out 50g for Italians and 100g for Americans in terms of planning large buffet/group lunches (combined with options for soup and 6-7 different salad or veggie dishes). I've found that 75g hits the spot for me.