"Antipasti" redirects here. For the music group, see Anti-Pasti.

Antipasto all'italiana—Italian antipasto served in a restaurant
Place of origin Italy
Main ingredients Any of cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, cheese, pickled meats and vegetables (in oil or vinegar)
Variations Seafood platter; calamari, mussels, smoked salmon, tuna fish, olives.
Cookbook: Antipasto  Media: Antipasto
An antipasto platter with smoked salmon, smoked chicken (underneath), roast beef, pâté, cabana sausage, brie-style cheese, cheddar-style goats milk cheese, Jensen's red washed rind cheese, olives, tapenade, rocket pesto (behind the dish), and tomato chutney.

Antipasto (plural antipasti) means "before the meal" (from Latin ante, meaning "before", and pastus, meaning "meal, pasture"[1]), and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an entrée.


Antipasti prepared with prosciutto and melon is "based upon ancient medical principles."[2]

See also


  2. Wilkins, J.; Nadeau, R. (2015). A Companion to Food in the Ancient World. Blackwell Companions to the Ancient World. Wiley. p. 11. ISBN 978-1-4051-7940-9. Retrieved May 19, 2016.

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