A Tuscan Antipasto Misto: What's On The Plate

Tuscan festive meals usually start with a mixture of antipasti, consisting of cold cuts, crostini, and generally something else, either pickles or cheese or perhaps both, and perhaps a sauce or two. If you're in a home the antipasti will be presented in platters, which people pass about, picking and choosing.

In a restaurant this is obviously less practical, and to avoid the risk of a run on something especially enticing that leaves others at the table without, the antipasto is often assembled in the kitchen and brought out in individual portions, like this, which was prepared by the Osteria L'Antica Quercia, in Barberino Val D'Elsa.

Starting at 6 O'clock, we have assorted crostini, followed by assorted cold cuts, and in the center a nice chunk of Pecorino Toscano drizzled with aceto balsamico. In the next shots I have highlighted them one at a time, to help you recognize them.