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.
Click links to recipes:
Polpo semplice – Tender octopus (Sicilia)