Antipasto, which means before the main course, not before the pasta as is commonly thought in this country, is not usually served at home in Italy. It is reserved for restaurant consumption. At home a few slices of salami or a slice or two of Parma ham with figs or melon would be served. On the Marchigiani coast the antipasti are usually based on fish; inland, vegetables and meat are used. Our antipasti are a mixture of Italian, Welsh and Thai recipes, fish still being the predominant ingredient.