Welcome to Italian-American Week, when we’re taking a bit of a break from our usual stories to focus on the important stuff: red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.
Italian meals are a big, epic, multi-course thing. This means you’re going to need appetizers, and we don’t mean something on a cracker. Dig into cured meats, fried rice balls, stuffed peppers, hearty eggplant and other things that go perfectly on that red-checkered tablecloth before all the pasta, meat and dessert. It’s time for antipasti.
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