Antipasto

Antipasto all'italiana - Italian antipasto served in a restaurant

A gourmet antipasto platter with smoked salmon, smoked chicken (underneath), roast beef, pâté, cabana sausage, brie-style cheese, cheddar-style goats milk cheese, Jensen's red washed rind cheese, olives, tapenade, rocket pesto (behind the dish), and tomato chutney.

Antipasto (plural antipasti), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).

The contents of an antipasto vary a lot according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), while in the north it will contain more different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish.

Cheeses vary a lot according to the regional tradition too.

Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an entrée.

See also

• Tapas
• Meze

References

• Scicolone, Michele (1998). "The Antipasto Table". HarperCollins. http://books.google.com/books?id=RqbvHAAACAAJ&dq=antipasto&hl=en&sa=X&ei=dzWST_DCMYK9iwKq380k&ved=0CFEQ6AEwAg. Retrieved April 20, 2012.  ISBN 0880016272