The starters are a category of dishes that usually opens a lunch or an important dinner. Once they consisted of a series of courses and were intended to whet the appetite of the guests. But today, while remaining unchanged the purpose of the starters, we tend to prepare dishes that have something in common with what you eat in the following courses, for which there will be a seafood starter if there is going to make a seafood lunch. Besides fish-based Antipasto, there are appetizers of meats and cheeses, appetizers of vegetables or meat entrees. We must avoid making very abundant appetizers to be lighter on the guests, otherwise not be able to eat all the dishes. Rely on something light, but at the same time flirty and sophisticated, because guests like to enjoy unusual dishes that are not within the reach of every day. It 'should avoid fried fish if it's a dinner, because they might be heavy for diners. The recipes of seafood appetizers are endless, but with a few tips and a bit of imagination, you can choose the ones that are right for you. The seafood appetizer is a typical dish of seaside and, more generally, of the Italian coastal regions. For instance, the “Antipasto alla Marinara” is a widespread recipe not only in the Abruzzo region, but it is widely used throughout southern Italy: it consists in a mixed appetizer of fish with squid, clams, scampi served with a sauce made from anchovies, tuna, capers, vinegar, garlic and parsley.