{"id":6545,"date":"2015-03-14T20:42:04","date_gmt":"2015-03-15T03:42:04","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6545"},"modified":"2015-03-14T20:42:04","modified_gmt":"2015-03-15T03:42:04","slug":"the-before-meal-dish","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2015\/03\/14\/the-before-meal-dish\/","title":{"rendered":"Spinach and Shrimp Turnovers | The Culture of Antipasto in Italy"},"content":{"rendered":"

The Before Meal Dish
\nBy Shantae Taylor\u00a0<\/strong>
\nRestaurants are experts at\u00a0knowing how to stimulate a person’s appetite by having small servings of food before the meal. In America, we call it the appetizer, in Italy it\u2019s known as Antipasto. The word antipasto <\/i>is derived from the Latin word root \u201canti\u201d meaning before and \u201cpastus\u201d, which means meal. This pre-meal dish can be served hot or cold, cooked or raw. It can be served individually or in small pieces on a plate that is passed around the table.\u00a0<\/strong>
\nIn Italy\u00a0\u00a0an appetizer\u00a0is usually for special occasions such as family reunions, special gatherings, religious ceremonies, birthday parties, or romantic dinners. Presentation is also key when it comes to serving the antipasto, color and design are important considerations for this course because it lets guests know that they are about to indulge in something great. \u00a0In restaurants, there is a wide range of antipasti displayed on buffet tables or in refrigerated bars. If you’d like\u00a0 to try a quick antipasto recipe try this one out form The Basic Art of Italian Cooking:Holidays and Special Occasions<\/strong><\/p>\n

Spinach & Shrimp Turnovers<\/span><\/span><\/span><\/p>\n

Appetizer<\/span><\/span><\/span><\/p>\n

Serves 4-6.<\/b><\/span><\/span><\/p>\n