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A Brief (and Delicious) History of Antipasti and Favorite Italian Appetizers

Posted by on Aug 13, 2018 in Uncategorized | No Comments

Italian cuisine and meal traditions are world-famous and quite popular. Although the full course feast is the specialty of festivities only, you can still get your taste buds tingling with the traditional salads such as Antipasto, Caprese, Creamy Pesto, Marinated Mussel, and Miso-Garlic Tofu anywhere in Italy.

There is no doubt that antipasto represents Italian cuisine to diners across the globe. While recipes like risotto and pasta have gained massive popularity around the world, antipasto is something that brings life to these dishes. Rich with the flavors of vegetables and cheeses, antipasto takes us back in the conventional cooking realm. It reminds us of a time when cooking used to be a relaxing and lengthy affair.

Antipasto’s History

The nutritional Italian salad became a part of Italian cuisine before medieval times. People used to have it as a healthy snack while relaxing with the wine before their food arrived.

Typically, people would prepare it at room temperature in small batches. With its scrumptious flavors, the dish is supposed to enliven the guests and family members before the main course. In the past, people used to serve it to make prepare the diners’ appetites before the main meal and to give them some time to talk and eat.

Antipasto – a Symbol of Social Gathering

Many conventional norms associated with preparing and eating antipasto are still the same. The salad is still considered best when you serve it before the main course. It is not just the Italians who think it is a delicious and colorful way to decorate the table as a symbol of coming feast; the tradition has spread across borders. It invites families, friends, and guests to snack at the table and discuss the matters of their day and of their lives.

Italian Salads and Menu Examples

Antipasti and various other Italian salads acutely focus on the presentation. Design and color are both essential considerations in these recipes.

Moreover, what you choose in your main course with antipasti greatly matters to make them work well together. For example, the neutral colors and smooth texture of the tuna plate (a pate di Tonno) with olives and lemon slices make a beautiful contrast with antipasto. Olives offer an ideal combination of colors and taste that enhances any antipasti platter.

Prosciutto Mozzarella is a favorite traditional antipasto, featuring buffalo mozzarella and plum tomatoes wrapped in prosciutto slices. Insalata Caprese is yet another refreshing antipasto that consists of mozzarella and tomato slices, topped with some fresh basil. The salads work perfectly well with a variety of pasta types slightly sprinkled with salt, pepper and olive oil. No heavy dressings that would detract from the natural flavors here!

A trip to Iliano Cucino Mediterrenea is a great idea if you want to experience the real taste of Italian antipasti such as Zucchini Fritti, Roasted Peppers and Cheeses, or the local favorite, Bruschetta.

Antipasti are one of the best parts of Italian cuisine. These traditional dishes can be prepared with different recipes, using cheese, meat, marinated vegetables and bite-sized morsels. Once you try them, you’ll fall in love and look forward to them at every Italian meal!

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