At the request of several
students, we will take a tour
through Southern Italy, tasting
some of the “antipasti” or
appetizers popular in the various
regions. Our party will even
include a dessert appetizer of
delicious little ricotta "bonbons".
As an extra, you will also have
the chance to taste some
Calabrian specialties rarely
found outside of Italy. Join me
and learn to make some great
tasting appetizers to serve at
your next party!
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Antipasto Calabrese
(Assorted Delicacies from Calabria)
Bruschetta con Fave Fresche e Ricotta Salata
(Bruschetta topped with fresh fava beans and ricotta salata)
Arancini in due Modi
(Sicilian rice balls stuffed two different ways)
Crostini di Melanzane
(Crostini topped with Eggplant "caviar")
Crostini con Bottarga di Pizzo
(Crostini topped with salted roe of tuna from Pizzo, Calabria)
Polpette di Baccala
(Meatballs with salted cod)
Alici marinate
(Marinated fresh anchovies)
Zucchine con la Menta
(Fresh zucchini marinated with olive oil, vinegar, garlic and mint)
Involtini di asparagi
(Asparagus tips wrapped with prosciutto, coated with breadcrumbs and fried)
Bonbons di Ricotta
(Sweet ricotta balls)
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