Recipes · Antipasti
Italian Antipasti Recipes
Bruschetta, arancini, marinated vegetables and boards — the small plates that open a long Italian dinner.
Tuscany · 20 min
Bruschetta al Pomodoro
Charred bread rubbed with garlic and piled with summer tomato.
Emilia-Romagna · 10 min
Prosciutto e Melone
Sweet melon, salty prosciutto di Parma, nothing else.
Sicily · 1 hr
Caponata Siciliana
Fried eggplant in an agrodolce of vinegar, capers and olives.
Liguria · 40 min
Fritto Misto di Verdure
Zucchini, artichoke and sage in a cold sparkling-water batter.
Veneto · 20 min
Carpaccio di Manzo
Raw beef sliced thin with lemon, arugula and Parmigiano.
Marche · 1 hr
Olive all'Ascolana
Big green olives stuffed with meat and fried crisp.
Tuscany · 40 min
Crostini di Fegatini
Chicken liver pâté with capers on toasted bread.
Campania · 25 min
Mozzarella in Carrozza
Fried mozzarella sandwich with a molten center.
Antipasti recipe questions
- How many italian antipasti recipes are on this page?
- 8. Every one includes an ingredient list with quantities, numbered steps, prep and cook times, and Larry's rule for the part people usually get wrong.
- Which of these italian antipasti recipes is quickest?
- Prosciutto e Melone — about 10 min from start to table, serving 4 servings.
- Where in Italy do these antipasti recipes come from?
- Mostly Tuscany, Emilia-Romagna, Sicily, Liguria, Veneto. Each recipe page names the region it belongs to and the version Larry actually cooks at home.
- Are these italian antipasti recipes beginner friendly?
- Yes. Nothing here needs special equipment beyond a skillet, a pot and an oven, and each recipe calls out the timings and temperatures that matter most.