Antipasto

An Italian antipasto is perfectly paired with a glass of Chianti. Every wonder why we eat this first? The term is derived from Latin “ante” (before) and “pastus” (meal, pasture). ... The history of antipasto is rooted in medieval Italy.

We eat with our eyes before we actually taste the food. A good antipasto is beautiful in color, a strong cheese smell (provolone) and tastes amazing. The salty meats have a way of waking up your taste buds and telling to them "yo Goomba, there's a feast coming your way, ya know what I mean?"

I've seen some refer to a vegetable crudite as an antipasto and I can hear my ancestors in the Old Country yelling at the top of their lungs "NO". I grew up where it was normal to have meat hanging in the basement or in the garage. My family has roots in Southern Italy where an antipasto would have romano cheese, garlic and pepper antipasto, black olive tapenade, escarole, flat fillet anchovies, sweet and hot soppressata, castelvetrano olives, ricotta salad, artichokes, and roasted pepper bruschetta.

No matter what you have on your antipasto, the most important thing is to sit down with your wine and enjoy!

MANGIA!