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The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses. So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue.The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses. So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue. There are many different kinds of antipasti. They follow one general rule, which is that hot ones are served before a reasonably light meal, cold ones before a substantial meal. Also, they must have a certain harmony with the rest of the menu - they should bear some relationship to the dishes that follow. The visual element of antipasti dishes is important so that the appetite is stimulated in the imagination even before it is stimulated by the taste. A skillful blending of colors and garnishes is all part of the exercise: preparing a plate of antipasti is like playing with a puzzle. Most of the recipes have one indispensable ingredient in common: extra virgin olive oil. Just as olive trees have been constant feature of Tuscan landscape for thousands of years, so olive oil has always played leading role in Tuscan cooking. There is an old saying that wine lift the spirits and oil lift the taste, which confirm the dominant role of olive oil in the kitchens of peasant and aristocrat alike. Bruschetta and raw vegetable dip pinzimonio cannot be the same without the unmistakable taste of extra virgin olive oil! BRUSCHETTA, CROSTINI and CROSTONI Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called "Fettunta", that literally means oiled slice. In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2"inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil. Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots. TIPS 1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread. 2. If you don't have time to bake your own bread, buy a good firm loaf. Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed. 3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern. 4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.
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