Table of Contents:
MEAT AND BREAD.
VEGETABLES
OTHERS.
Many believe Antipasto means before (anti) pasta (pasto). Unfortunately, pasto means “meal,” not pasta. So unless you are having pasta (and why wouldn’t you?) as your meal, its losing something in the translation.
It is more than an Aperitivo. In other words, appetizers in English, French hors-d’oeuvres, or Spanish tapas. In short, tasty small bites of food, WITH wine, to stimulate the appetite before sitting for dinner.
And just as Italy has several regional cuisines, the antipasto also differs from province to province.
Antipasto 101
Throughout Italy, the foundation of antipasto is going to include some (all) of the following.
- Salami. (meat of some kind)
- Bread.
- Pickled vegetables. (oil or vinegar)
- Vegetables from the grill (or by roasting).
- Fish (anchovies, sardines, etc.) FRESH, NOT what you get in the states. NOT what you think.
- Calzoncini. (potato croquet)
- Suppli. (rice balls)
In Rome, some of the more popular appetizers are.
Meats
- Prosciutto – A dry-cured ham. Slices are extra thin as it has plenty of flavors. For example, it is fashionable to wrap it around a piece of local fig. Nothing else is necessary. It’s a perfect duo.
Bread
Just like everything in Italy, every region has its own (the best) bread. Some of the local ones in Rome are:
- Filone is similar to a French baguette. This bread is the daily Italian yeast bread you will find on the table at many restaurants.
- Pane Casereccio – This homemade bread is often round. It is crusty and chewy, with big holes for holding butter, cheese, or sauce.
- Pizza Bianca – Think pizza dough, but instead of sauce and cheese, it has olive oil and salt as toppings. Similar (sort of) to Focaccia.
- Bruschetta – is from the Italian word “bruscare,” which means “to toast.” So any toast is technically bruschetta. The typical bread to use is rustic Italian or sourdough-style bread. But Romans make it better by rubbing garlic on the bread, drizzling some olive oil. Also, they top it with ripe tomato bits and fresh fennel.
- Crostini – Uses smaller, round bread (like Filone), and slices are much thinner. Baking (cookie sheet in the oven) instead of toasting is another difference. Also, Crostini always has something on top.
Vegetables
- Artichokes – No discussion of Roman cuisine would be complete without mentioning artichokes. There are numerous recipes, and choosing one would be impossible. There are two styles of preparation:
Artichokes constitute a significant vegetable in Roman cooking.
- Roman Style – (carciofi alla romana) In general, they use a braising form of cooking that includes olive oil, white wine, garlic, and herbs.
- Jewish Style – (Carciofi alla Giudia) In this case, they use frying (twice) in olive oil as the cooking method. A little salt and a lemon garnish are usually the only additional flavors.
- Fava Beans – Another local favorite. In traditional (for locals) restaurants, you may only find them in the spring when they are fresh from the fields. You eat these raw, preferably with a thin slice of Pecorino Romano cheese.
- Cazzimperio – (Crudite). Home in America, you may get celery and ranch dressing. But in Rome, it is the freshest vegetables from the morning market. Also, these have a light dipping oil of local Sabina extra-virgin olive oil, salt, and pepper. Elsewhere in Italy, they call it pinzimonio.
Others
Rice
- Suppli – The “traditional” recipe calls for rice, tomato sauce, and a raw egg. After mixing these, make little rice balls (finger food size). Then into the olive oil for frying until a golden brown. Nowadays, mozzarella is also an ingredient. Other varieties add ground meat or vegetable bits with the rice.
Seafood
- Fried Cod Fish Roman Style – (filetto di baccalà) Certainly, this is not your fish and chips variety. A bath removes the salty taste. Then frying A) in olive oil, B) with a very light batter, makes these finger-licking good.
In other words, this is more than “standing with a drink” finger food. But less than the courses to come. In general, it only stimulates the appetite.