Loretta Sebastiani
Italian antipasto ideas
In Italy our traditional full menu begins with antipasto, different from north to south. Antipasto can also be called starter. It may be an assorted platter with a lot of tidbits made with fish, meat, eggs, vegetables, cheese, cereals depending on the circumstances or a smaller portion of a famous dish too.
Our tested recipes to assemble Italian entrees as follows
The photo you see here is a great example of a cold seafood dish that you can actually serve warm too. In Italy we call it "Baccalà conzo" that is "conzo salt cod". I like a lot it because simple but tasty. In the page you'll be able to find recipe ideas with oysters, shrimp, other seafood ... and also hot cherry peppers stuffed with tuna in olive oil and anchovies.
There is a great choice in this directory. Just think of ham or mortadella mousse, pate recipes, veal in tuna sauce, prosciutto and melon, aspic dishes and so on ...
This directory is dedicated to vegetarians but not only to them. In fact, I often prepare vegetarian starters for my full menus when they are rich in courses and ingredients. In this case omelettes, mini flans, sliced savory cakes ... can be very useful!
In the photo you can see a typical assorted dish. The season is autumn as evidenced by radicchio and grapes. Many other proposals await you according to seasons and Italian regions!
Hot seafood appetizers are really a lot. Shellfish soups (mussels, clams ...), stuffed sardines (sarde a beccafico), grilled scallops, bruschetta topped with fish, grilled specialties including cuttlefish ... the list is really long.
Among hot meat appetizers there are arancini because they have a meat heart, vegetables stuffed with sausage and tigelle or fried gnocco because they are served accompanied with cold cuts. Soon many other recipes.
We Italians are masters in garnishing boiled eggs, seasoning olives or fresh fruit, combining bread with tomatoes (panzanella), making ice-creams with vegetables and cheese ...