Appetizers are the dishes that come before the main course. This category is very broad and includes delicious and appetizing recipes.
In Italy there are two main categories of Appetizers: meat or salami (Antipasti di terra) and fish and seafood (Antipasti di mare).
The traditional Italian “antipasto” is made of cold cuts such as ham, salami, bresaola, coppa and culatello. Often matched with vegetables in oil or in vinegar such as artichokes, mushrooms, cucumbers and onions or grilled vegetables with sauces.
You can make appetizer recipes as aperitif, served standing before sitting at the table. They are very small portions, hot or cold, that you can take with your fingers. They are croutons, canapés, savory puffs, small pizzas or little sandwiches.
Are you looking for simple and delicious appetizer recipes to amaze all your guests? Enter and discover our recipes for your cold or hot appetizers!
Asparagus and Ricotta Tart is an excellent appetizer recipe, a yummy vegetarian dish, crunchy and crumbly on the outside but creamy and soft on the inside! Asparagus and Ricotta Tart is a savory pie, perfect to take with you on picnics out of town during the first warm spring days or for a dinner with …
Torta Pasqualina is a famous Ligurian dish, in particular of the Genoa area, nowadays popular all over Italy. Torta Pasqualina, or Easter pie, is a traditional Italian Easter dish made with puff pastry, vegetables like spinach, chard or artichokes, ricotta cheese and eggs. In this recipe of torta Pasqualina we use chard, respecting the tradition. …
.Light eggplant caponata recipe is a variant of the classic Sicilian caponata. In the traditional recipe, the eggplants are fried then added to the other ingredients while in this version they are cooked in a pan with other vegetables. The result is a dish that recalls the authentic recipe of caponata in its flavors and …
Tomato focaccia recipe is very popular in southern Italy, especially in Puglia, Campania and Sicily. The focaccia is made with a simple mixture of “00” flour, water, brewer’s yeast and extra virgin olive oil. We seasoned it with red and ripe tomatoes (you can choose between cherry tomatoes or grape tomatoes). Finally Tomato focaccia is …
Easter cheese bread is a typical Italian Easter recipe that comes from central Italy. Common in Umbria and Marche, it is also know as Pizza di Pasqua or Crescia . Tradition traces the origin of the recipe to the Monastery of Santa Maria Maddalena in Serra de ‘Conti (AN), where there are documentary traces dating …
Arancini recipe, a typical specialty of Sicilian cuisine; a mouth-watering street food, loved all over the world. Arancini are small rice balls, round or cone-shaped, stuffed with meat sauce, peas and caciocavallo cheese, or simply with ham and mozzarella, breaded and then fried. They have a crispy crust that hides a soft and tasty heart …
Authentic Sicilian Caponata recipe is a vegetarian Italian appetizer. An easy recipe for a cold starter or a typical Sicilian side dish, made mainly with eggplant, celery, capers, olives, tomato passata (in many recipes you can find tomato concentrate). Finally add vinegar and sugar, to give this Sicilian dish the typical sweet and sour taste. …
Italian Octopus and Potato Salad is an easy recipe, made with few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and lemon juice. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants …
Today I want to suggest you a very delicate filling for my new recipe Stuffed Zucchini with Ham and Parmigiano, a filling that I’m sure your children would like a lot: potatoes, ham and cheese. But not any type of cheese; Parmigiano Reggiano will be my choice for this recipe. There are many types of …
Italian Deviled Eggs are known in our country as stuffed eggs (uova ripiene), usually served cold as a side dish, appetizer or a main course, often for holidays or parties. In Italy, Easter is the perfect occasion to eat Italian Deviled Eggs, usually as a starter of Easter lunch. It’s a very easy and quick-to-make dish. …