Piatto Antipasto

Nutrition · per serving

Steps

1. 1

   Drain the artichoke hearts, roasted peppers, and olives very well so the platter stays glossy rather than watery. Pat the artichokes and peppers dry with kitchen paper if needed, then cut any large artichoke hearts into bite-size pieces and slice the basil leaves if you want a finer garnish.

   120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained6 g fresh basil leaves
2. 2

   Arrange the provolone on one side of a large plate or board, slightly overlapping the slices for an abundant look. Fold the prosciutto loosely into ribbons and place beside it; this keeps the delicate slices from clumping. Add the salami in a fanned stack or gentle rosettes.

   80 g provolone, sliced60 g prosciutto, thinly sliced60 g salami, thinly sliced
3. 3

   Fill the remaining spaces with the artichoke hearts, roasted peppers, and olives, keeping each item in its own section for contrast and easy serving. If any vegetables look dry after draining, spoon over a little of their marinade before plating, but do not soak the board.

   120 g marinated artichoke hearts, drained100 g roasted red peppers, drained and cut into strips80 g mixed olives, drained
4. 4

   Drizzle the olive oil lightly over the vegetables and cheese, then finish with basil and freshly ground black pepper. Serve immediately, ideally at cool room temperature for the best aroma and texture.

   10 ml extra-virgin olive oil6 g fresh basil leaves1 g black pepper, freshly ground

Origin & History

Antipasto is the traditional Italian opening course, designed to stimulate the appetite before the meal with cured meats, cheeses, olives, and preserved vegetables. While the exact combination varies by region, platters like this reflect Italy's long traditions of salumi-making, cheesemaking, and preserving produce in oil or vinegar.