Starters, Antipasto and Soups
Before the meal: the appetizers
We welcome the guests’ culinary experience with our savoury and internationally appetizers.
The science studies that the word appetizer is the same in all cultures. The appetizer is always consumed before any meal and helps stimulates the appetite, it is known as the starter. It is served hot or cold depending on the season, serving sizes are usually small portions and presented in smaller plates, designed for this purpose. The Ravièra, an elongated oval dish, is made from s/steal or ceramic platter, designed with small trays to hold different food components. Whereas cold meats and cheeses are traditionally served on rustic wooden cutting board, more authentic and also related to the geniality concept, “home cooking “. In any case when we talk of an “entry dishes” it is the way we can start a lunch or dinner.
Antipasto Italiano all over the world
We bring italian tastes all over the world
The hugely popular “Antipasto Italiano” is one of the Italian cuisine classic, because the ingredients are very similar in different regions of Italy. “Made like once a time”, it usually implies the presence of good quality cold meats (cured hams, salami and sausages). They are traditionally served on hand crafted wooden cutting boards that enhance the flavor and make them moist at the right point, along with typical regional cheeses, pickled vegetables or grilled vegetables either marinated in olive oil or vinegar and many types of olives. Today the antipasto can also contain many types of ingredients,: marinated or smoked fish, a variety of different meats and vegetables. Antipastos are assembled using the best available local ingredients.
Soups, Chowders, Consommés, Minestrones
In many countries the soups also open the meal,. In Italy differently the Soups are served after the Appetizer and can be either a vegetable, meat or fish based soups. There are so many types and generally are differently for the ingredients or their density. The Italian clear soups are accompanied with different types of pasta, rice, also toasted bread or cooked meats and called “Minestrone” and Italians always like to dazzled some fresh extra virgin olive oil.
The classic consommés can be served hot or cold. They can be seasoned with many spices or precious ingredients such as truffles and wild mushrooms. Cream soups are excellent also cold, a delicate puree with creamy consistency often a white delicate sauce like besciamella to increase also the density.
Traditionally minestrone soups
Minestrone: an hot soup for your guests
Traditionally minestrone soup was usually eaten by lower classes, today it is considered a dish of fineness, served with either vegetables, legumes, with the addition of durum wheat pasta or Carnaroli rice. Being a typically a peasant dish, documented recipes do not exist, nor a standard preparation method. It is a traditional dish that is personalized in each house, by each family, or just simply the remains of the dinner left over combined the next day and prepared with whatever is available in house. A delicious hot soup, is normally improvised with whatever vegetables are available!
Vegetarians and Vegans
Our Soups can be served with slices of toasted bruschetta bread and garnish with Frutto d’oro extra virgin olive oil. This type of dish is approval and praise from even the most devout vegetarians and vegans.
Available in many sizes and varieties including:
- cereals and pulses soup;
- bean and corn pasta soup;
- lentils and corn pasta soup.
North, Center and South Italy
Appetizer, Soups, Minestrones
Real Italian Cusine