Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Arancini di riso are balls of rice, filled with a filling, rolled in breadcrumbs, and fried until golden. Street food of the highest order, and as infinitely variable as the fillings that go into them.
A true calzone
is a pizza folded over so the topping becomes a filling, and is usually baked. These are smaller, fried, and will work nicely as antipasti or party food.
Lentil fritters are street food, the sort of thing one might buy in a friggitoria where they fry things up to order for passers by. They'll also be a very tasty snack or party food, and will work nicely as antipasti or in a platter of mixed fried foods.
These cheesy mortadella fritters will simply vanish.
You'll want to keep these tasty morsels warm, and yor guests will probably clamor for more.
Dried tomatoes are quite common in southern Italy, and are enjoyed both as antipasti or snacking foods, and as ingredients. Trapanesi give them a delightful added twist.
Gorgonzola is a wonderful cheese and is also a fantastic base for a dip.
This is a delicate spread for crostini, made with prosciutto cotto -- cooked ham. In addition to being a tasty antipsto (on the crostini), it will also be a nice dip at parties.
Celery is the perfect party vegetable, because you can fill the hollow with a dip or spread. Here's a cheesy cream foam.
These crostini are a disarmingly simple antipasto. However, if you use good tuna you'll find yourself needing quite a bit of this patÃƒÂ©, and it will also be a hit as a dip at parties.