Antipasto

In Italian

Gli antipasti all'italiana hanno contribuito a rendere famosa la cucina Italiana nel mondo. L'antipasto è una filosofia, un modo di stuzzicare, preparandosi al pranzo. Sicuramente apprezzare i sapori e gustare un bel piatto di salumi vari, accompagnato magari da qualche funghetto o carciofino sott'olio o magari un bel piatto di verdure fritte rappresenta un avvicinarsi e un coinvolgersi alla filosofia dello slow food.

In English

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Some have compared antipasto to hors d’oeuvres, but there are several distinctions. Hors d’oeuvres are served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table. They are enjoyed with drinks prior to the meal. On the other hand, antipasto is served at the table and signifies the beginning of the Italian meal. Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses.

Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.

Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered. It really does not much matter which meats one chooses, as antipasto dishes are quite individual and can be suited to one’s taste. One frequently sees very inferior antipasto at so-called “family style” Italian restaurants. One may see a few slices of salami and perhaps prosciutto, with a few limp and clearly canned vegetables. To avoid encountering these weak attempts, one can inquire into the authenticity of the family restaurant to get the real deal.

Sometimes, instead of serving an antipasto, an Italian meal will begin with a variant like caprice salad. This dish is a layering of tomatoes, fresh mozzarella and leaves of basil, resembling the white, red and green flag of Italy. The dish is usually topped with olive oil, vinegar (often balsamic), and salt and pepper. Like antipasto, it is not served in a salad bowl, but is usually accompanied by a small fork, and served from a shared dish. Diners take a few slices of each item, and may also have bruschetta to accompany the dish.

Though antipasto varies in form, and numerous adaptations and recipes exist, its main purpose is to extend the meal. Traditional European dining is nothing like the fast-paced meals we most often consume today. Instead, the food is enjoyed slowly, and is only one part of the dining experience. The other part, is of, course, good conversation. A typical meal, consisting of antipasto, salad, soup, pasta and a meat dish, perhaps followed by a light dessert, is supposed to take time, as it is meant to build and maintain relationships with friends and family.

One should take the appearance of antipasto to mean that lingering over the meal and being conversant, rather than eating one’s food rapidly, is probably the accepted social norm. The antipasto can “take the edge off” for those hungry diners, but one should accept only a little bit, unless there are ample supplies on the table. Eating too much may make one disinclined to eat the rest of a meal, or be considered as greedy by other diners.

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