Join Michele and I for lunch in Rome. Here are some of our favorite antipasto choices.
These I order when ever I go to Armando al Pantheon. It consists of bruschetta, toasted bread, topped with a quail egg and black truffle shavings and another with lardo and a walnut. The lardo melts onto to the toast.
Fresh anchovies again, these are marinated with olive oil, parsley and a little garlic at La Torricella.
La Tavernaccia also makes creative bruschette for an antipasto. We share this trio which included lardo with a dribble of honey on warm toast with olive oil. The middle one is topped with grilled artichokes, aged pecorino and balsamic vinegar. The one at the top of the photo is topped with ciausculo, a pate-like spread.
A salumi platter such as this one at L’Angolo Divino is a good choice too. Some of the choices include mortadella made with goose meat, prosciutto from Sauris, and speck.
Pork skin with a slightly spicy tomato sauce and beans at Checchino dal 1887. This is a little on the heavy side for a starter, but I can’t resist it.
Moscardini (little octopus) fritti is one of Michele’s favorites at Cesare al Casaletto
More moscardini for Michele, fried baby octopus here fried and marinated with a little garlic, parsley and lemon at La Torricella.
Join us next time for Primi Piatti and the means Pasta!