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 (ăn′tĭ-păs′tō, -än′tē-päs′-)
n. pl. an·ti·pas·tos or an·ti·pas·ti (-tē)
An appetizer usually consisting of an assortment of foods, such as smoked meats, cheese, fish, and vegetables.

[Italian : anti-, before (from Latin ante-; see ante-) + pasto, food (from Latin pāstus, past participle of pāscere, to feed; see pā- in Indo-European roots).]


(ˌæntɪˈpɑːstəʊ; -ˈpæs-)
n, pl -tos
(Cookery) a course of hors d'oeuvres in an Italian meal
[Italian: before food]


(ˌæn tɪˈpɑ stoʊ, -ˈpæs toʊ, ˌɑn tiˈpɑ-)

n., pl. -pas•tos, -pas•ti (-ˈpɑ sti, -ˈpæs ti)
an appetizer course in an Italian meal, often consisting of an assortment of foods, as olives, anchovies, and salami.
[1580–90; < Italian, =anti- (< Latin ante- ante-) + pasto food < Latin pāstus]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.antipasto - a course of appetizers in an Italian mealantipasto - a course of appetizers in an Italian meal
appetiser, appetizer, starter - food or drink to stimulate the appetite (usually served before a meal or as the first course)


[ˈæntipæstəʊ] nantipasto m


References in periodicals archive ?
My mixed meat antipasti was a bold and brilliant triumph.
Villeroy And Boch New Wave Antipasti Set, Villeroy And Boch, www.
We munched them quickly as we selected antipasti to share.
takes 10 minutes to make, 15 minutes to cook INGREDIENTS 500g fresh gnocchi Olive oil for greasing and drizzling 180g Waitrose Antipasti Tricolore (green tomatoes, grilled yellow courgettes and semi-dried tomatoes with basil) or similar 100g red and yellow cherry tomatoes, halved ' x 250g pack baby buffalo mozzarella balls, torn 30g Parmigiano-Reggiano, grated 2 Parma ham slices Small handful of basil leaves METHOD 1.
At Tesco, antipasti and olives, in particular the dressed variety, have become the fastest growing foods on its deli counters.
Moving on to our antipasti, we went with recommendations from Italian chef Carmelo Rosselli.
The dishes on the menu look appetising and inviting, so much so I had trouble selecting a starter and settled on the antipasti selection (Dh70) u tastings of four appetisers.
The courses included antipasti from Lombardi (Grana, Robiola and Gorgonzola cheeses served on a bed of arugula, with a sherry vinaigrette, accompanied by fresh pears and homemade breadsticks) and from the Abruzzo and Lazio regions, Bucatini all'Amatriciana (hollow pasta with sauce of pancetta, tomatoes, onions, garlic and peperoncino).
The tomatoes are very sweet and as full in flavour as the red variety but offer a rare colour contrast which is particularly attractive as a topping on pizza, focaccia, in paninis, sandwiches wraps, antipasti etc.
Highlights include a selection of sleek timber tools, such as the beechwood Flo grinder, oakbark board and antipasti platter.
It was great for nibbling while navigating the lengthy menu with antipasti, zuppa, insalata, wood-fired pizza, pasta, calzone, panini, beef, chicken and seafood choices.
On Jane's advice we ordered two antipasti platters, one vegetarian and one with salami and roast ham.