European summer antipasto recipes

Parmigiana di melanzane (Eggplant Parmesan)

Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But…

Calamari, Scallops and Lemon Fritto Misto

This is a delicious, easy to prepare Italian antipasto. Make sure you serve it hot. Close your eyes and…

Caprese Salad

Insalata di riso (Summer Rice Salad)

Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most…

Appetizers from Valencia -Cod dumplings

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?,…

Caprese

This is a tipical appetizer from the island of Capri Italy very fresh and very testy and amazingly easy. In this preparation the basil leaves need…

Focaccia

Focaccia with roasted baby new potatoes and rosemary. Great for snack or lunch

Eggplant Caponata

This eggplant caponata recipe I started making in Italy. It began to change it while working and living in Miami. I perfected this recipe in my own…

compote of tomato

a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna

Grilled Portobello Mushroom with Spinach

This Grilled Portobello Mushroom with Spinach is one of my family’s favourite dishes & I've been making this…

Caponata

Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins…

"Beautiful Night" on the tile, with friarielli_crudi, cherry tomatoes, and pouff_di_neonata Ionica

It 'a recipe created for the Sicilian…

Giadiniera Italiana

This is a great side dish

Vallée d’Aoste Jambon de Bosses PDO and melon in salad dressing

A fresh and easy idea to taste this unique raw ham, perfect in summer time and for a light lunch.

Basil-Walnut Pesto

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.