In Italy if you want to start a meal on a lighter, vegetarian note, you might try Pinzimonio, a selection of seasonal raw vegetables with an olive oil dipping sauced with spices and garlic.
English Name: Pinzimonio · Course: Antipasto · Author James Martin
Polpo con Patate is a Ligurian specialty antipasto that combines tender, long-cooked octopus with boiled potatoes and the region’s fine olive oil.
English Name: Octopus with potatoes and olive oil · Course: antipasti / appetizers · Author James Martin
Sgabei is a fried bread found in the Magra valley of the Lunigiana and used as an accompaniment to meats and cheeses of an antipasto misto in the Lunigiana historic territory and the Emilia Romagna region.
English Name: Fried bread · Course: antipasti / appetizers · Author James Martin
Supplì are what we might call “rice balls”, an unromantic name for this antipasto or street food commonly found in Rome and on the island of Sicily.
English Name: Deep fried rice balls · Course: antipasti / appetizers / street food · Author James Martin
A plate of cold cuts, taglieri di salumi, can be a fine regional start to a meal as an antipasto. You can order one to share before your meal.
English Name: Cold Cut Assortment · Course: antipasti / appetizers · Author James Martin
English Name: Veal with tuna sauce · Course: Antipasto, but sometimes a main course · Author James Martin