# Name your favorite italian appetizer! **URL:** \ **Category:** In My Humble Opinion\ **Created:** [March 7, 2006, 1:37am UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332 "2006-03-07T01:37:41Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![What\_Exit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/what_exit/32/10652_2.png) [@What\_Exit](https://boards.straightdope.com/u/What_Exit)\ **Post date:** [March 7, 2006, 3:24pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/21 "2006-03-07T15:24:23Z")
I still love a good Anti-pasta at the rare restaurant that will still serve family style. I need to find a new one local. Jim ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [March 7, 2006, 3:58pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/22 "2006-03-07T15:58:06Z")
Panne Rotunda at Amicci’s in Baltimore’s Little Italy. It’s a round garlic bread (salad plate sized) with shrimp and Alfredo sauce and holy crap is it yummy. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [March 7, 2006, 3:59pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/23 "2006-03-07T15:59:30Z")
> [@GingerOfTheNorth](#): > > Panne Rotunda at Amicci’s in Baltimore’s Little Italy. It’s a round garlic bread (salad plate sized) with shrimp and Alfredo sauce and holy crap is it yummy. Okay, I was off. [http://www.amiccis.com/Baltimore\_Itailian\_restaurant/maryland\_restaurant/panepopup.htm](http://www.amiccis.com/Baltimore_Itailian_restaurant/maryland_restaurant/panepopup.htm) ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [March 7, 2006, 4:28pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/24 "2006-03-07T16:28:39Z")
> [@What Exit?](#): > > I still love a good Anti-pasta at the rare restaurant that will still serve family style. > I need to find a new one local. > > Jim Doper dinner at Mara’s in South Philly? 😃 ---
**Author:** ![What\_Exit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/what_exit/32/10652_2.png) [@What\_Exit](https://boards.straightdope.com/u/What_Exit)\ **Post date:** [March 7, 2006, 4:30pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/25 "2006-03-07T16:30:10Z")
> [@twickster](#): > > Doper dinner at Mara’s in South Philly? 😃 I’m in if you want to organize. Philly is a haul for me, but a reasonable one. Jim ---
**Author:** ![Tomcat](https://avatars.discourse-cdn.com/v4/letter/t/8e8cbc/32.png) [@Tomcat](https://boards.straightdope.com/u/Tomcat)\ **Post date:** [March 7, 2006, 4:37pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/26 "2006-03-07T16:37:17Z")
MMMMmmmm…Had me some wonderful [Carpaccio](http://en.wikipedia.org/wiki/Carpaccio) today. I just love the stuff. Beef is traditional, but I have had some wonderful duck carpaccio to die for. Aside from that, I enjoy italian bread dipped in olive oil with salt and pepper for an appetizer. And **Trunk** , you funny. -Tcat ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [March 7, 2006, 4:51pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/27 "2006-03-07T16:51:47Z")
> [@BiblioCat](#): > > That caprese salad. Cherry tomatoes, real mozzarella chunks, olive oil and basil. > I could eat that till I explode. You forgot the balsamic vinegar. Oh, yes. A fresh mozzarella salad with _real_ mozzarella cheese really cannot be beat. Yum. Fresh calamari is good, too. I had had calamari once before at an Olive Garden. It tasted like rubber bands. For Valentines day, I took Mrs. Magill to an upscale restaurant which had fresh calamari. It melted in my mouth. I really need to stop reading these food threads before lunch. ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [March 7, 2006, 4:57pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/28 "2006-03-07T16:57:59Z")
> [@twickster](#): > > Just out of curiosity – how do you wrap a melon around a piece of prosciutto? Well its not easy, but it can be done if you slice it really, really thin???:smack: This is what I get for proofreading the spelling and not bothering with checking the logic of the statement itself. ---
**Author:** ![irishgirl](https://avatars.discourse-cdn.com/v4/letter/i/8edcca/32.png) [@irishgirl](https://boards.straightdope.com/u/irishgirl)\ **Post date:** [March 7, 2006, 4:59pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/29 "2006-03-07T16:59:18Z")
Oooh bruschetta. I has some particularly nice ones in Venice with truffle honey and Gorgonzola, and another really nice one with proscuitto and some sort of pâté made from mushrooms and truffles. There were about 50 options for toppings in one restaurant we went to…it was so hard to choose! What’s not to love about tiny pieces of toast with yummy things on top? ---
**Author:** ![BiblioCat](https://avatars.discourse-cdn.com/v4/letter/b/ed8c4c/32.png) [@BiblioCat](https://boards.straightdope.com/u/BiblioCat)\ **Post date:** [March 7, 2006, 5:03pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/30 "2006-03-07T17:03:05Z")
> [@Maus Magill](#): > > I really need to stop reading these food threads before lunch. No kidding. I posted to this, went out and ran a couple of errands, then stopped at Panera and got lunch to go. Mmmm, Bistro Steak Salad. Field greens, thinly sliced rare steak, walnuts, feta cheese and that insanely delicious balsamic vinagarette dressing. Yummy, with a capital Y-U-M-M-Y. ---
**Author:** ![NailBunny](https://avatars.discourse-cdn.com/v4/letter/n/ecae2f/32.png) [@NailBunny](https://boards.straightdope.com/u/NailBunny)\ **Post date:** [March 7, 2006, 5:26pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/31 "2006-03-07T17:26:36Z")
I have a recipe I found online for something simply called Italian Rice Balls, which claims that these fried balls of parmesean cheese, egg and rice which have been rolled in bread crumbs are served with Italian dinners like bread. I love them and love making them. I have no idea what they might actually be called? ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [March 7, 2006, 5:30pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/32 "2006-03-07T17:30:07Z")
Monica Bellucci. ---
**Author:** ![Bippy\_the\_Beardless](https://avatars.discourse-cdn.com/v4/letter/b/ac8455/32.png) [@Bippy\_the\_Beardless](https://boards.straightdope.com/u/Bippy_the_Beardless)\ **Post date:** [March 7, 2006, 5:57pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/33 "2006-03-07T17:57:04Z")
Another vote for carpaccio, thin sliced raw beef with olive oil a little lemon juice arugula leaves and shaved parmesan reggiano. Sprincled with a little fresh gound black pepper and served with crusty bread. A glass of dry white wine and olives on the side. ---
**Author:** ![JustAnotherGeek](https://avatars.discourse-cdn.com/v4/letter/j/58f4c7/32.png) [@JustAnotherGeek](https://boards.straightdope.com/u/JustAnotherGeek)\ **Post date:** [March 7, 2006, 6:31pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/34 "2006-03-07T18:31:43Z")
Good bruschetta is _goooooood!_ But the king is definately tomato-basil-mozz salad. (Caprese, I guess you’re calling it; I’ve never heard that.) Mom’s fresh heirloom tomatoes, sliced, dripping, sweet, and pungent. Creamy, silky mozz. Basil leaves so… dangit, I was doing so well …ahhh… basily. Olive oil with just a spritz of Basalmic vinager and cracked pepper. Life does not get any better than that. yyyyyuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmm! 😃 dammit! _now_ I’m ready for winter to end! ---
**Author:** ![LavenderBlue](https://avatars.discourse-cdn.com/v4/letter/l/e95f7d/32.png) [@LavenderBlue](https://boards.straightdope.com/u/LavenderBlue)\ **Post date:** [March 7, 2006, 6:55pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/35 "2006-03-07T18:55:46Z")
Mozzerella in carroza from my favorite pizzeria/Italian restaurant. Basically little grilled cheese sandwiches. Very yummy! A good cup of minestrone is also a wonderful way to begin a meal. ---
**Author:** ![Kizarvexius](https://avatars.discourse-cdn.com/v4/letter/k/da6949/32.png) [@Kizarvexius](https://boards.straightdope.com/u/Kizarvexius)\ **Post date:** [March 7, 2006, 7:17pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/36 "2006-03-07T19:17:20Z")
> [@Qadgop the Mercotan](#): > > Candied figs stuffed with gorgonzola cheese, then wrapped in prosciutto, which was seared just enough to make the prosciutto crisp and the cheese warm, perched atop cubes of sauted crisped polenta, all drizzled with a balsamic reduction!! It was truly amazing! Oh, man. That sounds foodgasmic. Of all days for my coworker to take an early (and extended) lunch. Damn, I’m hungry now. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [March 7, 2006, 7:32pm UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/37 "2006-03-07T19:32:26Z")
Simple, but luscious: Grilled slices of eggplant, served room temp and drenched in olive oil and sprinkled with a few drops of red wine vinegar and some flakes of salt. More elaborate: small artichokes, trimmed down to the heart. Scoop out the very center and fill it with thyme-flecked goat cheese. Wrap the entire package with prosciutto and grill until the prosciutto is crisp. ---
**Author:** ![RetroVertigo](https://avatars.discourse-cdn.com/v4/letter/r/b38774/32.png) [@RetroVertigo](https://boards.straightdope.com/u/RetroVertigo)\ **Post date:** [March 8, 2006, 1:17am UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/38 "2006-03-08T01:17:49Z")
**Toasted Ravioli** Its local Italian, but its the only Italian I know. 🙂 ---
**Author:** ![Joe\_Mahma](https://avatars.discourse-cdn.com/v4/letter/j/5daacb/32.png) [@Joe\_Mahma](https://boards.straightdope.com/u/Joe_Mahma)\ **Post date:** [March 8, 2006, 1:47am UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/39 "2006-03-08T01:47:39Z")
For me it’s banana peppers stuffed with hot sausage. Mushroom caps can also be substuted for the banana peppers, but this isn’t as good. ---
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [March 8, 2006, 2:27am UTC](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332/40 "2006-03-08T02:27:54Z")
> [@Qadgop the Mercotan](#): > > Candied figs stuffed with gorgonzola cheese, then wrapped in prosciutto, which was seared just enough to make the prosciutto crisp and the cheese warm, perched atop cubes of sauted crisped polenta, all drizzled with a balsamic reduction!! It was truly amazing! What the hell is this called and where do I get this?? [Previous page](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332.md?page=1) [Next page](https://boards.straightdope.com/t/name-your-favorite-italian-appetizer/347332.md?page=3)