No Italian feast is complete without a hefty array of antipasti to kick things off. The complexity of these dishes can vary greatly, ranging from a few slices of artfully arranged salumi to full-blown platters of intricate dishes with as much thought and love put into them as the main course dishes. Our collection of antipasti recipes holds something for everyone, from quick and simple dips to some more challenging creations.

Pickled or roasted vegetables are often fundamental to a good antipasti spread, and giardiniera is arguably the most iconic of all Italian vegetable antipasti – the assortment of vegetables add welcome, tangy relief to a rich array of salumi like nothing else. For something with a little more punch, the Calabrian speciality of stuffed pickled cherry peppers, filled with a potent mix of tuna and anchovy, is a must-try.

Crostini are another popular addition – Valeria Necchio serves up a slightly more substantial take on this classic by using set and grilled polenta instead of bread, topping with delicate slices of lardo to gently melt over the base.

If you'd prefer to keep things simple with a few raw crudités, be sure to have a flavourful dip at hand to keep things interesting. Pinzimiono is as simple as it gets, with a few gentle spices added to quality olive oil. Alternatively, you can go a little further, especially in the colder months, with some potent bagna cauda – a rich, warm dip made of garlic and anchovy.