A classic antipasti platter is the cheat’s solution to entertaining guests with style. Here's how to assemble your own.
Neroteca is one of our go-to places in town for rustic Italian food plumped up with pork, and their Gran Tagliare platter has found a permanent spot in our comfort zones. Eight types of hams and salami are generously overlapped on a wooden board alongside five varieties of cheese, all of which are also on sale at the restaurant’s deli section. Little bowls of eggplant, zucchini, artichokes and sun-dried tomatoes are necessary condiments in between voracious gulps of cold cuts – but even more necessary is a bottle of red wine on the side.
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In Italy, antipasti (aka antipasto), literally translating as ‘before the meal’, refers to the food that typically arrives – surprise, surprise – before a meal. The boundaries of what constitutes antipasti are blurred – they could include a salad, bruschetta or little seafood plates. But in popular culture, antipasti platters in Italian restaurants may mean a platter of cured meats, hams, cheeses and an assortment of condiments as a prelude for the meal to come.
Make your own antipasti platter
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