A classic antipasti platter is the cheat’s solution to entertaining guests with style. Here's how to assemble your own.
It’s not easy to miss Mediteca’s hand-cranked deli slicer, the restaurant’s hefty investment that’s on display near the entrance. Unlike electric slicers, this one slices meat to a nearly transparent thinness, and is manually wounded for better control. The antipasti platter here is a combination of parma ham (usually the 24-month aged kind), mortadella and coppa, but ask for other hangings from the storing cabinet if you wish.
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In Italy, antipasti (aka antipasto), literally translating as ‘before the meal’, refers to the food that typically arrives – surprise, surprise – before a meal. The boundaries of what constitutes antipasti are blurred – they could include a salad, bruschetta or little seafood plates. But in popular culture, antipasti platters in Italian restaurants may mean a platter of cured meats, hams, cheeses and an assortment of condiments as a prelude for the meal to come.
Make your own antipasti platter
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