This is often the most delicious part of the meal; the habit of serving an antipasto varies from region to region.  It may be as simple as bruschetta (grilled bread drzzled with oil) often served in Lazio to a huge selection of ‘tastes’.  Antipasto al italiano is usually a selection of cured meats and salami, sometimes also local cheese.  It’s a good choice as it will introduce you to the local hams etc.

speciality sliced meats, Norcia, Umbria

Click links to recipes:

Fasioi Bianchi – White bean salad (Veneto)

Peoci col Pien – Stuffed mussels (Veneto)

Polpo semplice – Tender octopus (Sicilia)

Olive paté


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