Velocidal

While technically antipasto could mean any appetizer, the term conventionally used to describe those appetizers with a traditionally Italian flair, or similar hors d’oeuvres which have a contemporary or regional twist.  Every chef’s antipasto philosophy is a little different, but they all follow some basic guidelines.  Following these guidelines yourself can provide you with a simple, elegant, and delicious appetizer option for your next meal.

Part of the appeal and elegance of antipasto is in its simplicity.  It’s usually a collection of tastes based around simply prepared but artfully selected finger foods and the like.  The elements you choose for your antipasto platter can be tailored to the season, to the occasion, or to the entrée following.  Antipasto is made up of fresh fruits, fresh vegetables, breads and cheeses, olives, and cured meats.  For summer meals, emphasizing the best fruits and vegetables of the season can make for an exemplary beginning to your meal.  Because the hallmark of antipasto is selection rather than preparation, choose the best, peak ripened produce.  Vegetables can be added raw or lightly grilled.  Fruit can be plain, or drizzled with a hint of honey.  Choose from the other categories of food to complement the produce, and feel free to skip on any one of the categories completely if it suits you.