antipasti

Antipasti are Italian appetizers served before the main courses of a meal. The term antipasto is singular in Italian, meaning “before the meal,” while antipasti is the common plural form used in both Italian and English to refer to the course or the assortment itself. Traditionally, antipasti precede the primo course and are designed to stimulate the palate.

Antipasti can be prepared cold or at room temperature, though some hot varieties exist. A typical antipasti spread includes a mix of items such as cured meats (prosciutto, salumi, speck), cheeses (mozzarella, provolone, parmesan), marinated vegetables (artichokes, olives, peppers, mushrooms), pickles and caponata, seafood (anchovies, shrimp, calamari), and crusty bread or crostini topped with spreads or toppings. An “antipasti misti” refers to a mixed platter that combines several of these elements for sharing.

Regional and seasonal variations reflect Italy’s culinary diversity. Northern selections often emphasize cold cuts and cheeses, while coastal and southern regions incorporate more seafood and marinated vegetables. Across Italy and in many foreign kitchens, antipasti are commonly presented on platters or plated as individual starter courses, allowing diners to sample a variety of flavors and textures before the meal proper.

In modern use, antipasti are popular in restaurants and homes as a starter option, a shared platter, or a tasting course. While they remain rooted in Italian dining traditions, antipasti have become a flexible concept, adapted to local ingredients and dining customs.