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". The custom to serve antipasti actually dates back to Roman times when huge banquets were assembled with a variety of seasonal appetizers. Every region across Italy today has their own traditional antipasti items depending on the local specialties and seasonal produce. Visitors are often amazed at the mouthwatering show of appetizers displayed in abundance in many restaurants here in Italy. There are usually an endless choice of vegetables cooked in every way imaginable; roasted, grilled, marinated, and fried. Cold meats such as prosciutto and salami are also often displayed along with platters of seafood salad, steamed muscles, and clams.

The choices on many menus are often so extensive it is hard to choose, so many decide on "antipasto misto", or mixed antipasto and taste a little of everything. Generally, antipasti are not eaten at home unless one is entertaining, or unless they are cooking for special occasions. They do however make an impressive beginning to any Italian meal, and don't have to be at all difficult to prepare. Typically, antipasti are well suited to entertaining as most can be made in advance. Often, they can also be served as side dishes or in combination can be an entire light meal. They may be as simple as a few slices of cold cured meats, and some olives with a piece of aged parmesan, or be far more elaborate dishes that can take much longer to prepare. 

A few "instant" antipasti suggestions are as follows:

Thin slices of prosciutto wrapped around breadsticks or grilled figs.

Sun-dried tomatoes pureed with a little oil, garlic, and a bit of balsamic vinegar, to spread on slices of toasted Italian bread.

Raw vegetables, such as fennel, celery, carrots, etc., cut into spears and served with a dip of good virgin olive oil, salt, pepper, and perhaps a little anchovies.

Fresh goat cheese drizzled with a little oil, garlic, and red hot pepper. Serve with some good bread.

Marinated mozzarella cubes in oil, parsley, red pepper, and a little anchovies.

Other options that make take a little more time but are relatively easy to prepare, 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 simply made by toasting slices of crusty baguettes, 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. Check out many more of my Antipasti Recipes, my selection of Bread Antipasti, or browse through my Seafood Antipasti for additional ideas. Your antipasti choices are endless, so give a couple of them a try the next time you entertain, and I am sure you will have very happy diners at your table.

By Deborah Mele

June 28th, 2010