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Antipasti Includes Soups!

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

By Jonathan Waxman

Published 2020

  • About
The word “antipasto” is quite specific. It means to whet one’s appetite, to give our immediate hunger pangs and cravings a base so that the rest of the meal will proceed in a smooth fashion. The traditional starter foods, like salumi (Italian cold cuts, usually made from pork), cheese, roasted peppers, and so on, are all wonderful, but at Barbuto we also include a whole array of bruschette, crostini, and cured vegetables. These will range from the simple to the complex; vegan to meat central.

The mainstay of antipasti is salumi—pork products like speck, culatello, capicola, lonza, guanciale, and prosciutto. And then there is the world of salami. My San Francisco background has provided me with ample opportunity to sample many types of salami, and I generally prefer the medium-cured Genovese but I love them all.

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