Antipasti

Antipasti

By
Luca Lorusso, Vivienne Polak
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

Antipasti are to an Italian meal what the overture is to an Italian opera – a symphonic precursor to the main event. The antipasti make a procession to the table with a fanfare of flavour, colour and delicious aromas.

Pugliesi take antipasti very seriously. They prepare many small dishes for guests as a curtain-raiser to whet the appetite and stimulate the taste buds. Of course they can also be enjoyed just on their own!

In Pugliese restaurants, antipasti are served to the diner as a matter of course, whether you ask for them or not! Vivienne and I recently visited a restaurant in Puglia and within minutes our table was brimming with soft cheeses, pickled vegetables, plump marinated legumes, fried artichokes, assorted seafood and salumi and scrumptious focaccia and fresh crusty bread – all treasures of the surrounding countryside and coastline.

This chapter includes some classic Pugliese antipasti, from bruschettas to fried, stuffed and pickled vegetables.

Recipes in this Chapter

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