Articles

All about antipasti

By Annette Klinger, 19 May 2016

Is it a starter? Is it a canapé? An amuse-bouche? Well, it’s kind of somewhere in between them all, really. TASTE decodes the hallowed precursor to the Italian feast and how you can make your own

It’s not hard to get behind the way proper Italians tackle a meal. This is no dine-and-dash affair; rather a multi-course sitting meant to be savoured at as leisurely a pace as possible. First up in the procession? Antipasti. Think of it as serving the purpose of both appetite whetter and social lubricant – platters of tasty, bite-sized bits and bobs meant to be shared and snacked on informally in anticipation of the main event. According to those in the know, the aim is to offer contrasting colours, flavour and textures – just enough to leave you wanting more. If your budget is tight, go super simple with crostini rubbed with raw garlic and topped with a tomato-and-onion salsa, a drizzle of olive oil and crack of black pepper. If you feel like splurging, raid your nearest Woolies for a selection of prosciutto, Parma ham, buffalo mozzarella, marinated artichokes and sommer whip up a batch of risotto balls for good measure. The only criteria is deliciousness. Need a couple more ideas? These are some of our favourites.