Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Some have compared antipasto to hors d’oeuvres, but there are several distinctions. Hors d’oeuvres are served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table. They are enjoyed with drinks prior to the meal. On the other hand, antipasto is served at the table and signifies the beginning of the Italian meal. Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses.

Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.

Though antipasto varies in form, and numerous adaptations and recipes exist, its main purpose is to extend the meal. Traditional European dining is nothing like the fast-paced meals we most often consume today. Instead, the food is enjoyed slowly, and is only one part of the dining experience. The other part, is of, course, good conversation. A typical meal, consisting of antipasto, salad, soup, pasta and a meat dish, perhaps followed by a light dessert, is supposed to take time, as it is meant to build and maintain relationships with friends and family.

Caprese Bruchette Salad

Classic salad available weekly or as a special order item at Plantation Italia.

Summer Pasta Salad

We recently catered a party and the guests raved about our pasta salad. It's a wonderful summertime dish that is perfect for a nice dinner or just by itself. The secret is in the dressing. You'll need:

1 lb. fettucine noodles, cooked

8 cups fresh veggies (your choice)

2 cups fresh grated parmesan cheese

1 cup salad oil

1 1/2 cups balsamic vinegar

1 tsp ground white pepper

1 TB oregano

1 TB basil

dash salt

1 TB chopped fresh garlic

Gently toss the pasta, cheese and veggies, then whisk together the remaining ingredients and pour over your salad and toss. Let this set at least 2 hours in a refrigerator. Retoss just prior to serving.

When you choose your vegetables, make sure you have a variety of color to make it pleasing to the eye. I would recommend tomatoes, onions, red, green and yellow peppers, cucumbers, broccoli, cauliflower, oilves, celery, etc.

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