Antipasto

Antipasto is the traditional first course of a formal Italian meal, but the contents are widely varied depending on regional cuisine. Cured meats, olives, pepperoncini, anchovies, artichoke hearts and mozzarella are all quite standard, but local fruits and vegetables are often added based on season. These traditional antipasto ingredients have inspired a number of recipes, includingsalads,pastasandsandwiches, and antipasto in general is easily customizable. Ripe cantaloupe, dried fruit and roasted vegetables are some of our favorite things to add to an antipasto platter, and we always serve it crusty bread. Whether you prefer soppressata or salami, provolone or Pecorino, antipasto is the perfect way to get any party started.

Most Recent

Roasted "Reblochon"

In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites. While unpasteurized Reblochon isn't imported to the United States, there are many American farmhouse cheeses (such as Jasper Hill Farm Little Hosmer or Sweet Grass Dairy Green Hill) that make wonderful substitutes in this reblochonnade, adapted by Food & Wine Senior Food Editor Mary-Frances Heck for home ovens.

这是真的你可以吃Rin的吗d on a Wedge of Parmesan Cheese?

Don't take a bite until you've read what we have to say.

This Is the Real Philadelphia Cream Cheese

Yoav Perry's schmear tastes better than anything you'll find in a block—and it's actually made in Philly.

Meet the Two New French Cheeses Invented During Lockdown

During long months inside during the pandemic, cheesemakers in France started experimenting.

This Recipe Is Heaven for Halloumi Lovers

Tune in to Claudette Zepeda’s demo at the Food & Wine Classic at Home: Spring Edition so you can learn how to make it, too.

How Much Do You Know About Cheese? Take the Quiz

More Antipasto

The Parmesan Cheese in Your Fridge Is Likely Not the Real Thing—Here's How to Tell

Not all wedges are created equal. Follow these guidelines before you buy.

Parmesan Prices Are About to Rise — Try These Substitutes Instead

We talked to a cheese specialist on the best possible swaps for Parmesan.

Crispy Cheese Burritos with Chorizo and Eggs

This Simple Mistake Can Ruin Any Cheese Board

How to Use Up Those Dried Cheese Scraps From Your Fridge

This Salt Is the Key to Great Cheese Sauce Every Time

Green Peppercorn-Marinated Feta

Marinating cubed feta is a low-effort move with big-flavor results. Pair it with crackers and fruit to anchor your cheese board. Feta’s slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. For the best results, look for feta in brine, and drain off the brine before marinating. Save the feta brine to marinate chicken or pork chops.