Recipes

Starters

The Italian “antipasto” is a dish eaten at the beginning of the meal and before the main courses. Roughly corresponds to the French “hors œuvre” and the English starter. They are divided into cold and hot appetizers, simple (ie consisting of a single basic ingredient) and compound (ie consisting of several assorted preparations). The appetizer is served in small amounts because its job is to whet your appetite until the main courses. If the appetizers are served in abundant quantity they are called "start flat." The “antipasto” can be based on fish, vegetables, meat or sausages, the latter always present in the “Italian style antipasto”. It can thus be simple appetizers or sandwiches, as well as more complex preparations. The custom of opening dinner with something exciting that it was not an abundant and demanding dish, dates back to the rich tables of the ancient Rome. The Lord's supper, the most important and substantial meal that began dusk, beginning with the fact “gustatio”: oysters, fish balls, vegetables flavored with sweet and sour and spicy sauces, sausages, the “ubiquitous” (hard-boiled eggs) and many other appetizers, always accompanied by “mulsus”, a honeyed wine. for many writings it seems that even then it was aware that start the meal with vegetables and salads helped the stomach to receive the other courses, and in the houses of the nobility were rich and elaborate.

Recipes

Starters

The Italian “antipasto” is a dish eaten at the beginning of the meal and before the main courses. Roughly corresponds to the French “hors œuvre” and the English starter. They are divided into cold and hot appetizers, simple (ie consisting of a single basic ingredient) and compound (ie consisting of several assorted preparations). The appetizer is served in small amounts because its job is to whet your appetite until the main courses. If the appetizers are served in abundant quantity they are called "start flat." The “antipasto” can be based on fish, vegetables, meat or sausages, the latter always present in the “Italian style antipasto”. It can thus be simple appetizers or sandwiches, as well as more complex preparations. The custom of opening dinner with something exciting that it was not an abundant and demanding dish, dates back to the rich tables of the ancient Rome. The Lord's supper, the most important and substantial meal that began dusk, beginning with the fact “gustatio”: oysters, fish balls, vegetables flavored with sweet and sour and spicy sauces, sausages, the “ubiquitous” (hard-boiled eggs) and many other appetizers, always accompanied by “mulsus”, a honeyed wine. for many writings it seems that even then it was aware that start the meal with vegetables and salads helped the stomach to receive the other courses, and in the houses of the nobility were rich and elaborate.
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