Our traditional, new, always tested topping ideas
Buttered pain d'épices and fish on the top. Simple to do but tasty recipe of mine for your only-fish menus.
Sliced bread and mortadella mousse on the top. Fantastic and very simple to do!
Carlo and I knew mortadella mousse in Bologna and loved it at once. On this page the link to the mousse too.
Crab sticks, prawns and kiwi. Few ingredients for a delicious recipe to start a full menu, Italy-style. Very quick to do. Recipe of mine.
Giant, fragrant sage leaves are breaded, baked and then garnished with what your fancy suggests to you. I used quail eggs, raw ham, mozzarella and prawns when my husband took this photo. You could also use cotto ham, salami, other cheeses ... a fantastic unusual Italian starter. Recipe of mine.
Canapes with rye bread? Yeah, as long as you choose the right topping. For example I tested swordfish pate, sweet and sour onions and sun dried tomato pate. Fantastic :))
They are topped with eggplant caponata, a typical Sicilian recipe, weel known all over the world.
Do you want to astonish your guests? Prepare a savory shortcrust pastry, make some cookies and garnish them according to your fancy.
These cookies are perfect for your cocktail party, buffet or to serve with a glass of Prosecco before placing your guests at table for a dinner or lunch party.
I prepared them for a wedding buffet too. They were always successful!
On this page the link to savory pastry too.
Do you know TUC, the popular snacking cracker well known all over the world? On the top, wild boar salami and paté. Mouth-watering and quick to do.
It's a recipe of mine, ideal to serve as starter in your get-togethers or full menu for special occasions.