Appetizers

Appetizers or antipasti are, properly speaking, those delicious trifles that are made to be eaten either after the pasta course, as is practiced in Tuscany, which seems preferable to me, or before, as is done elsewhere in Italy. Oysters, cured meats such as prosciutto, salami, mortadella, and tongue, or seafood such as anchovies, sardines, caviar, “mosciame” (which is the salted back of the tuna fish), etc., may be served as appetizers, either alone or with butter. In addition, the fried breads I describe below make excellent appetizers.