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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Anti Pasti Recipes      The custom of having an appetizer before dinner was not to perk up our appetites as everyone, including our mother, spent a lot of time outdoors playing sports and we were always ravenous. But with the abundance of the seasons a special antipasto was presented often. For example, in the early Spring, we were inundated with artichokes, and cold artichoke frittata was likely to be available as an appetizer. In the late Summer, there were loads of fresh figs, so prosciutto and figs might be on the menu, segueing into prosciutto and melon in early Autumn.

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