Editorial Reviews:
Amazon.co.uk Review
"Antipasto, meaning 'before the meal', plays a very important role in the construction of an Italian meal--that of an appetising and teasing little dish to prepare the palate and stimulate the stomach juices to greater things." Writing in the introduction to Antipasti, Antonio Carluccio notes that the most traditional antipasto consists mainly of preserved foods. Traditionally, in Emilia- Romagna, a few slices of salami, ham or other specially preserved meats, ranging from bresaola to capicollo or coppa, were all home preserved and served accompanied by a few pickled foods prepared throughout summer for a rainy day. In his little book, which is illustrated with photogrpahs by Priscilla Carluccio, you will find recipes for "Fioridi Zucchini Fritti" (Deep-Fried Courgette Flowers), "Melanzane Fritte" (Fried Aubergines) and "Carne all'Abese" (Alba-style Raw Beef with Parmesan and White Truffle). --Dale Kneen
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