its hard to find youself at any italin dinner and not have some sort of a vinigary preserved something on the table as an amuse bouche. some are more elaborate than others, usually depending on the occasion. one sectioned dish (or a number of smaller bowls) would contain olives, marinated artichoke hearts, pickled beets, roasted peppers, sliced mozarella, some prosciutto or other salted meats. dont buy the single jar of premixed everything usually labled "italian antipasto" but keep everything seperate to savor each flavor independently and prepare your mouth (and your stomach) for the meal to follow.
italian boy
Saturday, January 24, 2009
an italian antipasto
its hard to find youself at any italin dinner and not have some sort of a vinigary preserved something on the table as an amuse bouche. some are more elaborate than others, usually depending on the occasion. one sectioned dish (or a number of smaller bowls) would contain olives, marinated artichoke hearts, pickled beets, roasted peppers, sliced mozarella, some prosciutto or other salted meats. dont buy the single jar of premixed everything usually labled "italian antipasto" but keep everything seperate to savor each flavor independently and prepare your mouth (and your stomach) for the meal to follow.
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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