A mixed house antipasto, please.
an-ti-PAS-to — four syllables, stress on third.
At the start of a trattoria meal when you want to try a variety of starters representative of the kitchen's style.
'Antipasto misto' = mixed antipasto. 'Della casa' = of the house. This is always a good opening choice in a trattoria — it gives you a taste of the kitchen's style before committing to a full meal.
Cosa c'è nell'antipasto misto?
What is in the mixed antipasto?
Ask before ordering to know what to expect — varies enormously by region
Un affettato misto.
A mixed cured meat platter.
'Affettato misto' = sliced cured meats — prosciutto, salame, mortadella, etc.
Un bruschettone con i fagioli.
A large bruschetta with beans.
Tuscan classic — grilled bread with warm cannellini beans and olive oil
The trattoria antipasto reveals the region immediately. In Tuscany: bruschetta, lardo, ribollita. In Emilia: prosciutto, Parmigiano, tigelle. In Campania: mozzarella, friarielli, salumi. The antipasto is the kitchen's calling card — it tells you where you are before you have even tried the pasta.