[an-ti-pah-stoh, -pas-toh; It. ahn-tee-pahs-taw] 
[-pah-stee, -pas-tee; It. -pahs-tee] . Italian Cookery. | a course of appetizers consisting of an assortment of foods, as olives, anchovies, sliced sausage, peppers, and artichoke hearts. |
| an·ti·pas·to (ān'tĭ-pās'tō, -än'tē-päs'-) n. pl. an·ti·pas·tos or an·ti·pas·ti (-tē) An appetizer usually consisting of an assortment of foods, such as smoked meats, cheese, fish, and vegetables. [Italian : anti-, before (from Latin ante-; see ante-) + pasto, food (from Latin pāstus, past participle of pāscere, to feed; see pā- in Indo-European roots).] |
antipasto
in Italian cuisine, a first course or appetizer (q.v.). In the home, cured or smoked meats and sausages, olives, salted anchovies, sardines, fresh or pickled vegetables, shellfish, peppers, and cheeses are favoured, while restaurant presentations add to these elaborate prepared dishes such as seafood salads, stuffed mushrooms, vitello tonnato (cold braised veal in tuna mayonnaise), and the like
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