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Antipasto all'italiana—Italian antipasto served in a restaurant
|Place of origin||Italy|
|Main ingredient(s)||Any of cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, cheese, pickled meats and vegetables (in oil or vinegar)|
|Variations||Seafood platter; calamari, mussels, smoked salmon, tuna fish, olives.|
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 in oil or vinegar.
The contents of an antipasto vary greatly 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), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.
- Scicolone, Michele (1998). The Antipasto Table. HarperCollins. Retrieved April 20, 2012. ISBN 0880016272
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