Wednesday, July 30, 2008

Antipasti in Italy

Typically, antipasti offer a selection of seasonal, local, and regional small foods. Sardines, shellfish, and anchovy dishes are favoured in southern Italy; cured meats, like salami and prosciutto are a specialty of the north. Usually served at room temperature, antipasti are a prelude to a lengthy and enjoyable meal: their main function is to stimulate your taste buds and accompany your first sip of wine. Steamed greens seasoned with vinaigrette and garllic are popular antipasti. Vibrant pepper salads and marinated mushroom dishes are very typical as well as crunchy bruschetta and crostini. Indulge!

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