Want ot serve something different as a starter?

Here is the Antipasto Italiano of northern Italy (Parma, Modena, Bologna).

Take a large tray, better a woodden tray (it's a country style...).
In the center place a bowl with:
- cipolinne borettane http://www.magicvalleygrowers.com/cipolline/
- hearts of arichokes in olive oil
- mushrooms in olive oil
- olives
- hot olives (smashed with hot red pepper and seasonings)
- vinagre mix of veggies
(http://www.paesionline.it/prodotti_t...asp?c=06&sc=06)

Cover the tray with freshly sliced:
- Cultello di Zibello http://art.supereva.it/cortedeirossi/culatello.htm?p
- Spalla cruda di Palasone
http://www.slowfood.it/img_sito/rivi...troSpalla.html
- Bresaola http://italianfood.about.com/library/rec/blr0801.htm
- Salame di Felino
http://www.stradadelprosciutto.it/pr...o.php?lang=eng
- Coppa di Zibello or Coppa di Parma
http://www.peck.it/en/article.php?page=1&id=4

Serve with Bnarda wine
(http://www.epicurious.com/drinking/w.../entry?id=5576)

Buon appetito

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Nolite proicere margaritas ad porcos