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Cold cuts are often accompanied by: Gnocco fritto, squares or rhombuses of bread dough fried in hot lard.It originates from the provinces of Modena and Reggio Emilia, only in recent times it has spread to the Mantova area, and it is better known with the name of "torta fritta" (fried cake) with which it is called in other areas of Emilia.
Antipasto: Italy: The traditional first course of a formal Italian meal: Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), and pickled meats and vegetables (both in oil or in vinegar). Arab salad: Middle East
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. [1] [2] It is served chilled or at room temperature, [3] generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner". [3]
This antipasto salad features crispy potato gnocchi, sun-dried tomatoes, artichoke hearts, fresh mozzarella, and salami.
Antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal. [1] Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. [ 2 ]
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Think roast beef, eggplant parm, Italian cold cuts, lobster rolls and soupy grinders. Oh my.
Bruschetta (/ b r uː ˈ s k ɛ t ə / broo-SKET-ə, [1] Italian: [bruˈsketta] ⓘ) is an Italian appetizer consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill.