How to make Antipasto Misto dell'Emilia

Why cooks start here

Antipasto Misto dell'Emilia is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Antipasto Misto dell'Emilia originates from the Emilia-Romagna region, a place where culinary traditions are as rich and inviting as the landscape itself. Typically enjoyed as a starter, this dish is the perfect prelude to any meal, offering a taste of the region's renowned cured meats and cheeses. In homes across Emilia, it's prepared with an unmeasured generosity of olive oil and a pinch of salt, reflecting the relaxed, unfussy style of Italian family cooking. The dish marries the silky texture of Prosciutto di Parma and mortadella with the robust flavors of salami Milano. Parmigiano-Reggiano adds a savory depth, while marinated artichokes provide a tangy contrast. Grissini, those crisp breadsticks, are perfect for scooping or wrapping around a sliver of meat. Each bite is a delightful balance of creamy, salty, and tangy notes, inviting you to savor the essence of Emilia-Romagna.