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  • Italian antipasti of spiced chickpeas
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Italian Antipasti

In Italy, proper meals start with a little something to whet the appetite. The word ‘antipasto’ means ‘before the meal’ and Italian antipasti recipes include all dishes that can be served as snacks, appetizers, hors d’oeuvres, starters, tapas or meze.

In a normal Italian household antipasti serves two purposes: It ensures that the family will eat plenty of healthy, inexpensive vegetables, before carbohydrates and meat reach the table. And it prevents food waste.

A lot of the antipasti served in restaurants and private homes as part of the popular antipasti misti are vegetables conserved in vinegar or oil, when they are in season. There’s always a jar of something homemade, that can be served without further preparation. With a little skill yesterday’s leftovers can be transformed into a savoury flan, an omelet or a meatball. And there are usually some bread sticks, a salad, seafood or a few slices of salami, ham and similar cold cuts to turn on the X-factor and make a big treat out of some simple ingredients. For me, this combination of common sense with healthy food and great taste is the real wonder of Italian cooking and the reason I keep adding to my catalogue of Italian antipasti recipes.

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White ling cream

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Savoury zucchini pie - Italian NotesItalian Notes

Savoury zucchini pie

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Salad with plums and arugula - Italian NotesItalian Notes

Salad with plums and arugula

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Tuna Carpaccio

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Canederli with cheese and speck

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Tuscan chicken liver crostini

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Beetroot cheesecake with smoked salmon - Italian NotesItalian Notes

Beetroot cheesecake with smoked salmon

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Caroselli and tomato salad - Italian NotesItalian Notes

Caroselli and tomato salad

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How to pickle and preserve fennel

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Pearl Barley Croquettes

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Erbazzone bread omeletteItalian Notes

Erbazzone bread omelette

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Meatballs in White Cheese Sauce - Italian Notes

Meatballs in White Cheese Sauce

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