Pinzimonio, salads, pickles, sottoli... There's tremendous variety to Italian vegetable based antipasti; some are excellent at the beginning of a meal or to nibble on during a party, while others will also work well as the centerpiece of a light meal. Here are some standards you will find throughout Italy:
Bruschetta
Being rubbed with garlic and drizzled with oil is one of the nicest things that can happen to sliced bread. Ideal for barbecues too!
Pinzimonio
A big bowl of fresh, tasty chopped raw vegetables served with oil and vinegar that your guests can mix and season to taste in their own little bowls makes for a perfect antipasto or side dish.
Cipolline Sotto Aceto
Pickled onions: a perfect antipasto, especially when it's hot.
Carciofi Sott'Olio
Artichokes packed in oil are tasty antipasti, and an excellent side dish too.
Giardiniera
A medley of pickled vegetables: one of the classic elements of an Antipasto Misto.
Peperoni alla Griglia
Grilled bell peppers are one of the tastiest summer antipasti or side dishes known, and easy to make too!
Peperoncini al Tonno
Tiny round hot peppers stuffed with tuna fish: They're addictive!
Pickled Eggplant
A recipe from Anne's grandmother, Josephine Caravetta.
Pimmaduori Salati
How to preserve tomatoes if you lack refrigeration, but not less tasty for that.
Pimmaduori Siccati
Zesty sun-dried tomatoes, Calabrian style.
Pomodori col Riso
Tomatoes stuffed with rice, and a Roman variation with pasta.
More Vegetable Based Antipasti
Classic Italian Dishes
Explore Italian Food
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