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Anti Pasti the First Course Of an Italian Meal

Anti Pasti
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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 in oil or 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) 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.


Serves 4

 1 pound assorted sliced deli meats (such as salami, prosciutto, mortadella, and bresaola)  300 gr Parmigiano-Reggiano
 1 roasted red bell peppers
 1 zucchini
 2 Cipolle
 Melanzane
 1 loaf focaccia bread, sliced
 1/4 cup olive oil
 6 fresh basil leaves, chopped
 Salt and freshly ground black pepper



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