Risotto. Nothing else needs to be said; close the thread.
depends on my mood…
Calimari with a tomato dipping sauce, bruchetta, hell if I’m in a greasy mood, fried ravioli with marinara sauce.
The appetizer which caused me to start this thread was
Fichi e Formaggio di Gorgonzola:
figs, Gorgonzola cheese, prosciutto, crispy polenta, aged balsamic vinegar
http://www.destinationkohler.com/other/rest/frame_cucina.html
I have also tried the Campionatore di Crostini and found it good:
goat cheese and spinach, white bean puree, chicken liver crostini
And Chefguy? You can always be creative with risotto. The Arancini was nice too:
fried risotto croquettes, house-made Mozzarella, roasted tomatoes, arugula pesto
Actually, on re-reading this thread, it seems that I think an appetiser is different to what everybody else thinks.
To me, an appetiser (especially an Italian appetiser) is antipasti- something tiny and yummy.
Salads, pasta, risotto and soups aren’t appetisers (to me) they’re definitely a first course/starter/primi piatti.
Ok, you asked, I’ll tell:
Crostini con Pate di fegato: Toasted bread with a chicken liver pate on it (liver, capers, anchovies (just a few for flavor), garlic, and sometimes pancetta.
It’s a regional specialty. . .
mmmmmmmmmmmmmmmmmmmmm…
I couldn’t agree more.
A small bit of risotto as an appetizer, a larger portion as a first course, and huge amount for the meal: so what’s the problem again?
Bruschetta’s my fave. But it’s gotta have feta on top.
Ok, I know, I’m splitting hairs.
Chefguy, if you want 3 teaspoonfuls of risotto for your appetiser, followed by a small bowl of, followed by a big heaping trough, well, on your own head (and stomach, hips and thighs) be it!
Checks the O.P. - I thought this was about Italian appetizers. . . Greek Appetizers are in another thread! 
(I know Chefguy beat me to it, but,…)
pppppppppbbbbbbbbbbttttttthhhhhhhh!
By the way… if you eat antipasti and pasow … quit it!
Oh, yes. Carpaccio. Food of the gods. I haven’t tried duck, but I have had lamb carpaccio. I can’t imagine anything better than a good beef carpaccio, though, with the filet sliced tissue-thin. Yum.
Excuse me, I must go make Homer noises now.
Anything prepared by Giada DiLaurentiis.
Then of course there’s this dish.
Carpaccio-carpaccio-carpaccio. Gosh I want some right now.