antipasto

Antipasto is a course in Italian cuisine that precedes the primo and main courses. The word derives from the Italian antipasto, meaning "before the meal." In practice, antipasti are served cold or at room temperature, though some hot versions exist.

A typical antipasto platter combines multiple small items rather than a single dish. Common components include cured meats such as prosciutto, salumi, and bresaola; cheeses like mozzarella, provolone, and parmesan; marinated or pickled vegetables such as artichoke hearts, olives, roasted peppers, mushrooms, and giardiniera; seafood items such as anchovies, marinated octopus, and shrimp; and sometimes bread or crostini for accompanying the items.

There are cold antipasti (uncooked or marinated) and hot antipasti (fried or grilled) that are served warm. Regional variations reflect local ingredients; northern plates may emphasize prosciutto, salumi, and cheeses, while southern plates highlight seafood, peppers, and olives.

Antipasto is typically presented on a large platter or arranged as individual portions and is often accompanied by wine or sparkling beverages. It functions as an opening to stimulate appetite rather than a single dish.

Note: The plural of antipasto in Italian is antipasti; in English, antipasto is commonly used to refer to a platter or the course as a whole.