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Antipasto is the traditional first course of a formal Italian meal. 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 .We find this style of “grazing” is  just great as a 1st course for weddings, especially when the speeches are being made at the start of the meal rather than waiting until the end.

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.

Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered. It really does not much matter which meats one chooses, as antipasto dishes are quite individual and can be suited to one’s taste. One frequently sees very inferior antipasto at so-called “family style” Italian restaurants. One may see a few slices of salami and perhaps prosciutto, with a few limp and clearly canned vegetables. To avoid encountering these weak attempts, one can book Bon Cuisine to ensure quality catering for your event.

Sometimes, instead of serving an antipasto, an Italian meal will begin with a variant like caprice salad. This dish is a layering of tomatoes, fresh mozzarella and leaves of basil, resembling the white, red and green flag of Italy. The dish is usually topped with olive oil, vinegar (often balsamic), and salt and pepper. Like antipasto, it is not served in a salad bowl, but is usually accompanied by a small fork, and served from a   
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