• Bruschetta al pomodoro

    Like most of Italian food, Bruschetta al pomodoro is as simple and dependent upon the quality of its basic ingredients as it is delicious when made right.

    English Name: Toasted bread with tomatoes and garlic · Course: antipasti / appetizers · Author

  • Giardiniera alla Piemontese

    Giardiniera alla Piemontese is a typical pickled vegetable dish often served on a mixed antipasto platter in Piemonte.

    English Name: Giardiniera · Course: antipasti / appetizers · Author

  • Insalata Caprese

    If you happen to be in Campania when the tomatoes are ripe, have an Insalate Caprese, a mozzarella, tomato and basil salad that originated on the island of Capri. It’s great on a hot day, and best eaten within view of the sea.

    English Name: Capri Salad · Course: Antipasto--Can be had as a main course as well. · Author

  • Pinzimonio

    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

  • Sgabei

    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

  • Supplì

    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