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Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

Introduction:

The meaning is clear: an antipasto “before the meal” (il pasto), and its function is to prepare the
stomach for the courses that follow.

So, the antipasto is to be merely tasted, savored slowly in minimal amounts,
rather than devoured. Otherwise it take the place of the meal, becoming an
epilogue instead of a prologue.
There are many different kinds of antipasto. They follow one general rule,
which is, that hot ones are served before a reasonably light meal, and cold
ones before a substantial meal. They must have a certain harmony with the

rest of the menu and should bear some relationship to the dishes to
follow. The visual element of antipasto dishes is important - they should
stimulate the imagination even before being stimulated by the taste.
A skillful blending of colors and garnishes are all part of the romance!
There is one indispensable ingredient to every Italian recipe:
Extra Virgin Olive Oil.
Just as olive trees have been a constant feature of the Tuscan landscape
for thousands of years, olive oil has always played a leading role in
Tuscan cooking. There is an old saying that, “wine lifts the spirits and
oil lifts the taste!” which confirms the dominant role of olive oil in the
kitchens of peasant and aristocrats alike.

Bruschetta and raw vegetable dip pinzimonio
cannot be the same without the unmistakable taste of
extra virgin olive oil!

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