Antipasto

Italian cuisine is particularly rich in hors d'oeuvres, or antipasti, as they are called (singular form: antipasto). Many books give a recipe for a mixed salad called antipasto. This is misleading, however, because the Italian term does not refer to a specific recipe but to any typically Italian hors d'oeuvre, hot or cold.

• Cured meats, such as salami, prosciutto, bologna, and boiled ham.
• Seafood items, especially canned or preserved items such as sardines, anchovies, and tuna.
• Cheeses, such as provolone and mozzarella.
• Hard-cooked eggs and stuffed eggs.
• Relishes, such as raw carrots, celery, fennel, radishes, cauliflower, and tomatoes, and cooked or pickled items, such as olives, artichoke hearts, small hot peppers, and onions.
• Cooked dried beans and other firm vegetables in a piquant vinaigrette.