The
antipasto is
what we call, in America, the appetizer. In southern Italy the antipasto is a
very important part of any festive or holiday meal because it sets the tone for
the rest of the meal. A typical antipasto in Naples consists of a large platter
of various cold-cuts and cheeses, giardiniera, deep-fried rice balls called
arancini, potato croquettes called crocché di patate, fritter-like deep-fried
bread puffs called pasta cresciuta and maybe even some octopus or squid salad.
Antipasto Tropicale
Arancini (Deep-fried rice
balls)
Bocconcini di patate e
spinaci (Little bites of potato and spinach)
Bocconcini di verdure (bread puffs filled
with vegetables)
Bruschetta (Topped
grill-toasted bread slices)
Calamari ripieni
(Stuffed squid)
Carciofi
fritti con i capperi (fried artichokes with capers)
Carpaccio di zucchine (A
zucchini recipe)
Coppette di
Gamberetti (A shrimp recipe)
Cozze Gratinate
(Deviled mussels)
Crocche di patate
(Potato croquettes)
Crostini di
fegatini di pollo (Chicken liver canapé)
Funghi Ripieni (Stuffed
Mushrooms)
Gamberi in agrodolce
(Southern Italian Sweet and sour shrimp)
Impepata di Cozze (Peppered Black Mussels)
Insalata di polipo
o calamaro (Octopus or squid salad)
Mozzarella in Carrozza (Italian style
French toast)
Panzarotti (Large fried ravioli)
Pasta Cresciuta (Italian fritters)
Patate alle mandorle (Potatoes seasoned
with almonds)
Pizzette Fritte (Little fried pizzas)
