Category Archives: Appetizer

Antipasto calabro [Calabrian appetizer]

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I’m back after a vacation in the beautiful Calabria region. As every year when I come back home a little piece of my heart remains there. Unfortunately I cannot bring back the sun or the sea with me, but the food is an other story, and I always make sure to have enough space in my trunk for it. I mitigate the nostalgia by cooking some of the dishes I used to eat there, and if it’s not enough, I invite friends over for dinner and share with them the specialties they already know plus some new discoveries.

Antipasto calabro is the typical appetizer that I enjoy eating when I’m on vacation there, and I love to prepare it for my guests when I’m back in Verona. It’s a simple dish that encompasses the main products of this land: red hot pepper, pork meat, sheep milk cheeses, red onions from Tropea, tomatoes, eggplants and mushrooms. Continue reading →

Speck puff pastry twists on a barbecue evening

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A few weeks ago we were invited over to the neighbor’s house for a barbecue and when we arrived the table was beautifully decorated with colored glasses filled with puff pastry twists. I have a particular and irresistible love for finger food and I couldn’t stop eating them. At first glance I thought they were the usual kind made with Parmesan cheese, but these were much much better. They had Parmesan cheese but they were also enriched with thin slices of speck, a cold cut typical of the Tyrolean cuisine (see: a glimpse into the Tyrolean cuisine).

I asked our friend how she made them and while she was explaining me the procedure I got the impression that they were a little bit complicated. When I prepared them however I realized how wrong I was. I assure you they’re easier to make then it seems and surprisingly fast, 20 minutes from start to finish. I’ve already added this recipe among my favorite appetizers and it’s hard not making them over and over again. Continue reading →

Hummus with crudités

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Hummus is a Middle Eastern specialty commonly served together with a variety of appetizers, dips, salads at the beginning of a festive meal and they are called mezze or meze.
The dip is now known worldwide and it’s eaten accompanied with fresh or toasted pita bread or fresh vegetables. It’s a great snack or appetizer even if I often eat it as a main course with fresh vegetables. It’s very healthy and tasty and I never tire of it.

The first time I ate it was about 12 years ago when a take out Syrian restaurant opened in Verona. It was a small family restaurant the first of its kind in the city. They made pita bread from scratch and all the dishes were well selected and lovingly prepared. Unfortunately the restaurant didn’t take off and after awhile they closed. I’m still dreaming about those dishes: kebabs with falafel balls, hummus or Baba Ghannoouj and other appetizers whose names I unfortunately don’t remember. They were particular to me because they used unusual ingredients like pomegranate juice to season the meat or a yogurt garlic sauce to add in the kebabs. I’m pretty sure that in Milan, Rome or in other larger Italian cities I could find the similar dishes, but then that is too far to go for lunch.  In the meantime I’ll try to make my own sometimes with success and sometimes not, and sooner or later I’m sure the restaurant I’m looking for will open again here in Verona. Continue reading →

Green apple and walnut salad

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The weather has been so warm lately that I decided to lock up the heavy winter food and start eating lighter fresher foods and salads are on the top of that list. I’m always searching for as many salad recipes as possible and I ate a very good one the other week while in Valle d’Aosta. We were at a restaurant and we chose green apple walnut salad as an appetizer. It was a really simple and refreshing dish, flavors were well balanced so I made it again at home. It tasted just like at  the restaurant so I evidently guessed the right proportions. I used granny smith apples, crunchy green celery and walnuts from Sorrento. The choice of the lemon is also important, buy it fresh don’t use bottled juice.

I should consume more apples instead I always underestimate the beneficial qualities of this fruit.  Apples in fact have many healthy properties some of them I didn’t know about. They help digestion something that was already well known by the Romans. They’re an energy source like carbohydrates but low in calories they also contains a good quantity of vitamins and minerals. They are a natural treatment for your teeth thanks to fruit acid and fibers they clean your teeth, so it is a good habit to eat an apple after your meal if you forgot your toothbrush. I guess the proverb “An apple a day keeps the doctor away,” maybe is not so far from truth. Continue reading →

Onion crostini: a 10 minute appetizer

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I love finger food especially when it’s fast and easy to prepare. Onion crostini is just that kind of appetizer. It can be assembled in minutes when you have unexpected guests and still want to impress them. My mom taught me this recipe and I’m now making it all the time for my friends and for us too when we want to eat something out of the ordinary.

The cream can be prepared hours ahead or the night before then refrigerated. I prefer to use red or white onions and I’m looking forward to try it with fresh onions from my local farmer. Yellow onions are too strong and will spoil the flavor. Try to use the most natural mayonnaise possible with no sugar added, preservatives and so on. If you have time try to make your own. Continue reading →

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