The purpose of antipasti is to stimulate your senses before your meal, waking up your appetite, and making you yearn for more. Antipasto literally translates as "before the meal". In Italy, visitors are amazed at the mouthwatering show of appetizers displayed in abundance in restaurants. There are usually an endless choice of vegetables cooked in every way; roasted, grilled, marinated, and fried. Cold meats such as prosciutto and salami are displayed along with platters of seafood salad, steamed muscles and clams.
The choices are so extensive it is hard to choose, so most decide on "antipasto misto" (mixed antipasto) and taste a little of everything. Generally antipasti are not eaten at home unless one is entertaining or cooking for special occasions. They do however make an impressive beginning to any Italian meal. Typically, antipasti are well suited to entertaining. Often they can also be served as side dishes or in combination can be an entire meal.
They may be as simple as a few slices of cold meats and some olives with a piece of aged Parmigiano, or be far more elaborate dishes that take hours to prepare. Other options are a colorful assortment of grilled or roasted vegetables, or marinated seafood such as shrimp, squid, muscles or clams.
Crostini or bruschetta are very popular and can be made by toasting good Italian “ciabatta”, or French baguettes, or focaccia, then topping them with anything from a simple tomato, basil and garlic mixture drizzled in olive oil, to a wonderful creamy spread made of olives blended with capers and butter.
The choices are endless, so give it a try the next time you entertain. I am sure you will have very happy diners at your table starting with antipasto!
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