LaSelva Organic Antipasti
When visiting restaurants, Germans prefer international dishes. They especially like to go to Italian restaurants. And they are not alone in this. Italian cuisine is also very popular in the rest of Europe. But Italy has more to offer than pizza and pasta; it is a land of culinary delights. For gourmets, there is much to discover between South Tyrol and Sicily. The traditional Italian menu consists of at least four courses. It starts with "Antipasti", a selection of small appetizers to whet the appetite. "Primo Piatto" is the 1st main course, which usually consists of pasta. The "Secondo Piatto" (2nd main course) usually features refined meat, fish or seafood dishes. The sweet conclusion are "Dolci" (desserts) such as panna cotta or tiramisu.
"Antipasti" is the plural of "antipasto" (Italian for "before the meal"). The small appetizers became a part of Italian food culture during the Renaissance. At that time, the noble families of northern Italy tried to outdo each other in pageantry. This was expressed not only in magnificent palazzos, but also in opulent banquets. But before wild boar, stuffed pheasants or other delicacies were served, the guests were given some "finger food". Sweetened nuts, fruit, air-dried ham or cheese snacks were intended to satisfy the first hunger and whet the appetite for more. Over the centuries, savoury antipasti became established as appetizers, while sweet foods became desserts.
Antipasti have long been an integral part of Italian cuisine. However, there are clear regional differences. In the north, Parma ham, fried polenta and hard cheeses such as provolone and parmesan are typical starters. Tuscan cuisine is especially famous for its refined meat dishes. As a contrast, the antipasti plate often features gorgonzola, smoked salmon and sautéed seafood. In southern Italy, the flavors of Mediterranean cuisine dominate. Here the palate is attuned to the main course with anchovies, olives, artichokes and grilled vegetables. Today, however, purely vegetarian antipasti plates are no longer uncommon. And because they're so tasty, antipasti often become a main course outside of Italy. In their homeland, on the other hand, they remain starters.
For rich appetizer plates, LaSelva's antipasti are just right. With the large selection of high-quality organic delicatessen Italian joie de vivre comes on the table. Olives should not be missing on any antipasti plate. LaSelva Green Olives in brine are available with and without stone. The mild green olives go well with an aperitif or in salads. Cerignola olives are famous for their exceptional size and firm flesh. The black olives in brine harmonize particularly well with meat dishes of the Tuscan cuisine. Artichokes in olive oil are freed by hand from the outer leaves, peeled, blanched and pickled in extra virgin olive oil. A true premium product. LaSelva's Organic Spicy Pepperoni bring fiery heat to the table. The red round chili peppers are real eye-catchers on any appetizer plate.
For LaSelva's grilled bell pepper, sun-ripened red and yellow peppers are roasted, refined with wine vinegar and pickled in sunflower oil as well as olive oil according to a traditional Tuscan recipe. Dried tomatoes in olive oil are classics of Italian cuisine. They are served either as antipasto or used to refine countless traditional dishes. With LaSelva's antipasti, you can enjoy sun-drenched vegetables from Tuscany as an appetizer or as an accompaniment to fish and meat dishes.
