In a full Italian meal, which we do on special occasions only, an antipasto would represent the very first of the 5 courses.

1. Antipasto
2. Primo: pasta, rice, gnocchi, soups
3. Secondo: meat, fish, vegetarian
4. Contorno: side dish
5. Dolce: pastry, dessert

An antipasto is made up of small bites and small portions of different local foods and ingredients, from a simple platter of cheese and cold cuts to more elaborate dishes.

The Many Uses of an Antipasto

The great thing about antipasto dishes is that, other than their traditional purpose of being served 'before a meal' (that's literally what the word means), you can prepare them for your aperitivo ritual or select a number of them to enjoy at your dinner party.

When served before a meal, the variety and quantity of the appetizer is small as a full meal will follow. If you are preparing a dinner party or want different dishes to nibble on when having an aperitivo, then let your creativity run wild.

Regardless of how and when you prepare and serve it, there are 2 main types of antipasto: freddo and caldo.

Antipasto Caldo

When it comes to hot appetizers, in Italian caldo means hot, there is only 1 rule to strictly follow: serve them HOT, especially if they are fried dishes! You don't (and must not!) lose the crunchiness or softness of the hot antipasto you are serving.

Italian. One antipasto caldo, singular. Two antipasti caldi, plural.

Antipasto Freddo

Freddo means cold in Italian. Cold appetizers are great when you want to organize yourself in a smart way by prepping the day before for the day after. Most recipes actually call for a resting day in the fridge so that the flavors and aromas blend together.

Italian. One antipasto freddo, singular. Two antipasti freddi, plural.