Authentic Italian Cooking
Italian hot vegetarian antipasto ideas
Italian appetizers are known all over the world. We Italians invented a lot of them, really! Each region has its own traditions and then the habits has been mixed with the new trends in cooking, multiplying infinitely the number of treats and delicacies that you can serve at the beginning of a full menu. This page is dedicated exclusively to hot entrees for vegetarians who do not like or do not eat meat and fish by choice or dysmetabolic problems.
Serving Italian hot vegetarian appetizers
Italian antipasto: I bet rich dishes of assorted salami and cheese, maybe with some bruschettas, come to your mind immediately. Or colorful and tasteful tartine (canapes) with salami, fish and pate.
But I continue to suggest you need to think of all your guests. The number of vegetarians is increasing and so it would be appropriate to include some dishes based only on vegetables, eggs and cheese in your menu without any trace of meat or fish.
Here there are some simple ideas that meet not only the taste of vegetarians but of all people because really good. They all are hot. Even bruschettas are part of this category because they are very best served hot or warm.
If you have any problem, !
Our tested recipes
These artichokes are delicious. It's a spring recipe you can serve in assorted antipasto platter to accompany raw ham and other Italian specialties or in vegetarian dishes with other stuffed vegetables.
Omelette (frittata) in small portions appears in many traditional Italian entrees. This is a low-fat and low-calorie recipe if compared with the traditional frittata because it is not fried but oven-fried. Even in special occasions there are people who prefer simple cooking.
Garlic and oil bruschetta can't be missed when you travel through Italy or want to prepare a perfect meal, Italian style for your friends or relatves. Simple and quick to do!
I love these mini flans because I can serve them in a lot of ways, as appetizers or side dish to accompany both meat and fish. I also use them to assemble assorted antipasto platters in fall and winter.
Italian bruschettas are a must. It Italy there is the habit to serve them at every hour of the day, especially in the center of Italy: Tuscany, Marches, Umbria, Latium, Abruzzi ... They can open a full menu very well. The most typical way to top your toasted bread slices is the combination garlic and olive oil!
Pecorino cheese puffs or bigné is a typical recipe of Latium (Italian region whose capital is Rome). Most people hearing about bigné think of it as a sweet but salty versions are equally good. In some cases mouth-watering! Ideal as finger food too.
Spinach and ricotta are often combined in Italian recipes and the result is fantastic. Even these flans, in individual portions, taste fantastic!