ITALIAN COOKING AND RECIPES

Authentic And Traditional  Italian Food Recipes

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ITALIAN STARTERS (ANTIPASTO)

Starters are known as antipasto in Italy which is translated as meaning ' before the main course'. Antipasti usually come in three categories: meat, fish and vegetables.

There are many varieties of cold meats, including ham, invariably sliced paper-thin.

All varieties of fish are popular in Italy, including octopus and cuttlefish. Seafood is also highly prized, especially huge prawns (shrimp), mussels and fresh sardines.

Numerous vegetables feature in Italian cuisine and are an important part of the daily diet. They are served as a starter, as an accompaniment to main dishes, or as a course on their own.

In Italy, vegetables are cooked only until 'al dente' and still slightly crisp.

This ensures that they retain more nutrients and the colours remain bright and appealing.

Aubergine (Eggplant) Rolls.jpg

Aubergine (Eggplant) Rolls

Leek And Tomato Timbales

Leek And Tomato Timbales

Baked Fennel Gratin

Baked Fennel Gratin

Stewed Artichokes

Stewed Artichokes

Aubergine (Eggplant) Bake

Aubergine (Eggplant) Bake

(Bell) Pepper Salad

(Bell) Pepper Salad

Black Olives Paste

Black Olives Paste

Courgette (Zucchini) Fritters

Courgette (Zucchini) Fritters

Spinach and Ricotta Patties

Spinach and Ricotta Patties

Avocado Margherita

Avocado Margherita

Deep-Fried Risotto Balls

Deep-Fried Risotto Balls

Olive And Anchovy Pate

Olive And Anchovy Pate

Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes

Mussels In White Wine

Mussels In White Wine

Figs And Parma Ham Salad

Figs And Parma Ham Salad Cured Meats,Olives and Tomatoes

Cured Meats,Olives and Tomatoes

Crostini Alla Fiorentina

Crostini Alla Fiorentina

Sweet  And Sour Baby Onions

Sweet And Sour Baby Onions

Deep-Fried Seafood

Deep-Fried Seafood

Chick-Peas And Parma Ham

Chick-Peas And Parma Ham

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