Antipasto

"Antipasti" redirects here. For the music group, see Anti-Pasti.

Antipasto

Antipasto all'italiana - Italian antipasto served in a restaurant
Origin
Place of origin	Italy
Details
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.

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 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.

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

• Cured meat
• List of hors d'oeuvre
• Meze
• Tapas

Food portal

References

• Scicolone, Michele (1998). "The Antipasto Table". HarperCollins. Retrieved April 20, 2012.  ISBN 0880016272