Antipasti: a tasty start for any meal

Antipasti are traditional Italian recipes that have gained popularity all over the world, including France.
The name "antipasti" translates as "amuse-bouche" in French, "tapas" in Spanish and "mezze" in Greek. It refers to a variety of small dishes served before the main course to whet the appetite and offer guests a tasty aperitif.

Variety and diversity

Antipasti are known for their diversity of flavors, textures and ingredients. They reflect Italian food culture, which values fresh, high-quality ingredients. These antipasti are composed of olives, cheeses, charcuterie, grilled vegetables and a multitude of delicious sauces.

Popular Italian cheeses such as mozzarella, parmesan and gorgonzola are among the ingredients most often used in antipasti, adding a rich, flavorful dimension.

Meeting and sharing

An important element of the antipasti tradition is the idea of sharing a tasty moment with others. Antipasti are often served with family or friends to enhance social interaction and create a relaxed, convival atmosphere around the meal.

Italian-style antipasti

Bruschetta

A simple but tasty dish of toasted bread rubbed with garlic and topped with tomato, basil and olive oil. Bruschetta can also be topped with a variety of sauces to add even more deliciousness.

Prosciutto e Melone

Thin slices of Parma ham, accompanied by pieces of juicy melon. A simple, elegant sweet and savory combination.

Caprese salad

A fresh salad with slices of mozzarella, tomatoes and fresh basil, topped with olive oil and balsamic vinegar.

Grilled peppers

Grilled peppers marinated in garlic, olive oil and herbs.

French-style antipasti

Charcuterie board

Rosette, rilletes, pâté de campagne and sometimes even foie gras, this board is made up of different varieties of charcuterie. They are often served with bread, butter and pickles.

Cheese board

This board features classic French cheeses such as Gruyère, Morbier, Beaufort and Brie. It is often accompanied by bread, jam of chutney, a few fruits such as grapes or figs, and honey.

Mixed board

To appeal to all tastes, it's best to serve a mixed board, i.e. a board made up of charcuterie and cheese.

Raw vegetables and dips

A selection of raw vegetables, such as carrot or cucumber sticks, to dip in the sauce of your choice.

Spanish-style antipasti

Tortilla

A thick omelette made with potatoes and onions, but which can also be garnished with chorizo.

Peppers & chorizo tapas

The Spanish version of bruschetta, with grilled peppers and chorizo. It can be made in a variety of ways, with tomato and Serrano ham for example.

Calamari with garlic

A simple and tasty recipe for calamari fried in garlic olive oil.

Pico de Gallo

A small salad of tomatoes, onions and cucumbers, seasoned with olive oil and aromatic herbs. Enjoy on bread of with a spoon.

Greek-style antipasti

Saganaki

This is the most popular antipasti in Greece. It consists of sheep's milk cheese, usually feta, covered with breadcrumbs and fried in oil. It is often served with raw vegetables, olives and lemon juice.

Eggplant caviar

A simple eggplant puree, with garlic, lemon and olive oil. You can enjoy it as as spread, a dip or simply with a spoon.

Lamb keftedes

These are fried or bakes meatballs. They are often seasoned with aromatic herbs such as mint or parsley. They can also be seasoned with a drop of Ouzo, the traditional Greek alcohol.