Antipasto
 Antipasti served in a restaurant | |
| Place of origin | Italy |
|---|---|
An antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal.[1] Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite.[2]
The contents of an antipasto vary greatly by region.
In Campania, antipasto is generally built around cheese served in various forms, including fried, sliced, and whole.[3] In the region, antipasto is not necessarily eaten daily, but when hosting guests, small portions of dishes not technically considered antipasto is often served. Neapolitan cuisine holds battered, fried foods—croquettes, vegetables, dough—as the ideal antipasto. These are sold at neighbourhood establishments, and are purchased as Campanians return from work. Popular in Neapolitan antipasto is small peppers, preserved in vinegar, usually purchased from the shops rather than making at home. Other pickled vegetables that feature in such antipasto include fennel, aubergine, and carrot.[4]
In northern Italy it is common to serve different types of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds, and include hard and soft cheeses.
See also
Media related to Antipasti at Wikimedia Commons
References
- ^ "Definition of ANTIPASTO". www.merriam-webster.com. Merriam-Webster. Archived from the original on 1 February 2025. Retrieved 1 February 2025.
- ^ "What is Antipasto?". www.thespruceeats.com. The Spruce Eats. 20 September 2022. Archived from the original on 1 February 2025. Retrieved 1 February 2025.
- ^ Schwartz 1998, p. 208.
- ^ Schwartz 1998, pp. 12–14.
Further reading
- Scicolone, Michele (1998). The Antipasto Table. HarperCollins. ISBN 9780880016278. Retrieved April 20, 2012.
- Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. ISBN 0-06-018261-X.