Antipasti

Antipasti

By
Katie & Giancarlo Caldesi
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781784880514

In the market in Ortigia I met an Australian woman enjoying a late breakfast of a glass of mellow white wine and a board of antipasti: tiny samples of the local food, such as caponata, the sweet and sour vegetable dish served in various guises all over the island, accompanied by panelle, locally sun-dried tomatoes, olives, sliced meats and cheeses, and, typically, a hunk of Sicilian Focaccia with Sesame Seeds. The idea of eating several dishes at one sitting dates back to Roman times in Sicily and has changed little since.

Recipes in this Chapter

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