✔ Updated · 42 starters grouped by type, plus a make-ahead menu
Italian appetizers, or antipasti, are simple starters built on bread, cheese, cured meats and vegetables. Here are 42 easy ones, from bruschetta to arancini.
The most popular Italian appetizers are bruschetta, caprese salad, an antipasto platter, arancini, fried calamari, stuffed mushrooms, caponata and prosciutto with melon. Before a pasta dinner, choose light, fresh starters like caprese, bruschetta, marinated olives or an antipasto board, and save heavy fried bites for parties. Most cold antipasti can be made a few hours ahead.
- Quickest: caprese, prosciutto e melone and antipasto skewers.
- Make-ahead: caponata, marinated mozzarella, marinated olives and giardiniera.
- Crowd-pleasers: arancini, calamari fritti and garlic knots.
- Before pasta: keep it light with vegetables, bread and cheese.
Antipasti and Cold Platters
Cold antipasti can be made ahead and set out before guests arrive. Build them around good olive oil, cured meats, fresh cheese and ripe tomatoes.
1. Antipasto Platter
Cured meats like salami and prosciutto with cheeses, olives, marinated artichokes and roasted peppers; the classic Italian starter board.
2. Antipasto Skewers
Mozzarella balls, salami, olives, cherry tomatoes and basil threaded on picks and drizzled with Italian dressing; easy party food.
3. Caprese Salad
Sliced ripe tomatoes and fresh mozzarella layered with basil, olive oil, salt and pepper; add a little balsamic glaze if you like.
4. Prosciutto e Melone
Thin slices of prosciutto wrapped around wedges of ripe cantaloupe, a salty-sweet summer classic that takes five minutes.
5. Marinated Mozzarella
Small bocconcini marinated in olive oil, garlic, chili flakes and herbs; serve with toothpicks and crusty bread.
6. Marinated Olives
Mixed olives warmed with olive oil, orange or lemon zest, garlic, rosemary and chili, then served at room temperature.
7. Beef Carpaccio
Paper-thin raw beef with arugula, shaved Parmesan, capers and lemon; use very fresh, high-quality beef from a trusted butcher.
8. Vitello Tonnato
A Piedmont classic of thinly sliced cold veal covered in a creamy tuna, caper and anchovy sauce.
9. Burrata with Tomatoes
Creamy burrata torn open over cherry tomatoes with olive oil, basil and flaky salt, served with toasted bread.
10. Bresaola with Arugula
Air-dried beef slices topped with arugula, shaved Parmesan, lemon and olive oil; a light starter from Lombardy.
Bread-Based Appetizers
Bread is the backbone of many Italian starters, especially toasted bread rubbed with garlic. Day-old bread often works better than fresh.
11. Bruschetta al Pomodoro
Grilled bread rubbed with raw garlic and topped with chopped tomatoes, basil, olive oil and salt.
12. Bruschetta with Beef Tartare
Toasted bread topped with seasoned raw beef tartare; a richer, restaurant-style take on bruschetta.
13. Crostini
Small, thin toasts brushed with olive oil and topped with anything from chicken liver pate to roasted peppers or tapenade.
14. Whipped Ricotta Crostini
Toasts spread with ricotta whipped with lemon zest and olive oil, finished with honey, pepper or roasted tomatoes.
15. Fettunta (Tuscan Garlic Bread)
Thick slices of grilled bread rubbed with garlic and soaked in new-season olive oil; simple and very Tuscan.
16. Focaccia
Soft, dimpled olive oil bread topped with rosemary and flaky salt, cut into squares for sharing or dipping.
17. Grissini with Prosciutto
Crisp breadsticks wrapped in thin prosciutto slices; no cooking needed and easy to set out in a glass.
18. Panzanella
Tuscan bread salad of stale bread, ripe tomatoes, cucumber, red onion and basil in a red wine vinegar dressing.
19. Pizzette (Mini Pizzas)
Small rounds of pizza dough topped with tomato, mozzarella and basil, baked until bubbly; easy to make ahead.
20. Garlic Knots
Italian-American knots of pizza dough brushed with garlic butter, parsley and Parmesan, baked until golden.
21. Copycat Olive Garden Breadsticks
Soft breadsticks brushed with garlic butter and salt, inspired by the restaurant favorite; great for dipping in marinara.
Get the recipe →Fried and Hot Appetizers
Serve these warm, right before the meal. Many can be shaped ahead and fried or baked at the last minute.
22. Arancini
Sicilian fried risotto balls with a melty center of mozzarella, peas or ragu, coated in breadcrumbs and fried crisp.
23. Supplì
Roman fried rice croquettes made with tomato risotto and a mozzarella center that stretches like a telephone cord.
24. Calamari Fritti
Squid rings dredged in seasoned flour and quickly fried, served with lemon wedges and marinara for dipping.
25. Fiori di Zucca (Stuffed Zucchini Blossoms)
Zucchini flowers filled with ricotta or mozzarella and anchovy, lightly battered and fried; a summer treat.
26. Mozzarella in Carrozza
A fried mozzarella sandwich dipped in egg and breadcrumbs, crisp outside and gooey inside; cut into fingers to share.
27. Stuffed Mushrooms
Mushroom caps filled with breadcrumbs, garlic, Parmesan and herbs, baked until golden; use portobellos for a bigger starter.
Get the recipe →28. Polpette (Italian Meatballs)
Small beef and pork meatballs simmered in tomato sauce and served with toothpicks; cook ground meat to 160°F.
Get the recipe →29. Eggplant Parmesan Bites
Breaded eggplant rounds baked with marinara and mozzarella, a bite-size version of the classic.
30. Fritto Misto
A mixed fry of small seafood and vegetables like shrimp, calamari and zucchini in a light batter, served with lemon.
31. Zucchini Fritters
Grated zucchini mixed with Parmesan, egg, herbs and a little flour, pan-fried into small crispy cakes.
32. Toasted Ravioli
St. Louis-style breaded and fried ravioli served with warm marinara; one of the easiest Italian pasta appetizers.
33. Frittata di Pasta
Leftover spaghetti bound with eggs and Parmesan, fried into a thick cake and cut into wedges; a Neapolitan favorite.
Vegetables, Dips and Seafood
Vegetable starters balance a rich pasta course. Most taste better the next day, so they are ideal for entertaining.
34. Caponata
A sweet-and-sour Sicilian eggplant relish with celery, tomatoes, olives, capers and vinegar; serve on crostini or as a side.
35. Peperonata
Slow-cooked strips of red and yellow peppers with onion, tomato and olive oil, served warm or at room temperature.
36. Marinated Artichokes
Tender artichoke hearts marinated in olive oil, lemon, garlic and herbs; a staple on any antipasto platter.
37. Bagna Cauda
A warm Piedmont dip of olive oil, butter, garlic and anchovies, served with raw and cooked vegetables for dipping.
38. Giardiniera
Crunchy pickled cauliflower, carrots, celery and peppers in vinegar; a bright counterpoint to cured meats and cheese.
39. Polenta Bites
Squares of firm polenta, grilled or pan-fried until crisp, topped with mushrooms, tomato or Gorgonzola.
40. Insalata di Mare
A chilled seafood salad of shrimp, calamari and mussels tossed with lemon, olive oil, celery and parsley.
Soups to Start
In Italy, soup can replace the pasta course; in the US it is a favorite starter before the main.
41. Minestrone
Hearty vegetable soup with beans and small pasta; this copycat is inspired by the Olive Garden version.
Get the recipe →42. Copycat Zuppa Toscana
A creamy soup with Italian sausage, potatoes and kale, inspired by the Olive Garden favorite.
Get the recipe →Best Italian Appetizers at a Glance
| Appetizer | Served | Make ahead? | Best for |
|---|---|---|---|
| Bruschetta | Room temperature | Topping only, up to 4 hours | Summer dinners |
| Caprese salad | Room temperature | Assemble just before serving | Before pasta |
| Antipasto platter | Room temperature | Up to 2 hours (keep cold) | Parties, grazing |
| Arancini | Hot | Shape a day ahead, fry to order | Parties |
| Calamari fritti | Hot | No, fry and serve | Seafood dinners |
| Caponata | Room temperature | Yes, 2 to 3 days | Make-ahead menus |
| Stuffed mushrooms | Hot | Fill a day ahead, bake to order | Holidays |
| Marinated olives | Room temperature | Yes, up to a week | Drinks and nibbles |
What to Serve Before a Pasta Dinner
A traditional Italian meal moves from antipasto to primo (pasta or risotto) to secondo (meat or fish), so the starter is meant to wake up your appetite, not fill you up.
- Creamy or meaty pasta: start with something fresh and acidic, like caprese, panzanella, giardiniera or marinated olives.
- Light tomato or seafood pasta: bruschetta, burrata or a small antipasto board works well.
- Lasagna or baked pasta: skip the bread-heavy starters and serve a simple vegetable dish like peperonata or marinated artichokes.
- Plan portions: 3 to 4 bites per person is enough before a full dinner; plan 8 to 10 when appetizers are the meal.
Tips for an Italian Appetizer Spread
- Buy one or two great ingredients: good olive oil, fresh mozzarella and ripe tomatoes matter more than complicated recipes.
- Mix temperatures and textures: pair one hot fried bite with two or three cold, fresh dishes.
- Keep it safe: do not leave cheese, cured meats or seafood out for more than 2 hours (1 hour above 90°F).
- Season with salt and acid: a squeeze of lemon or a splash of vinegar brightens most antipasti.
More Italian Recipes
Find more ideas in our Italian recipes, zucchini recipes and what to serve with meatballs, or compare calzone vs stromboli. For other cuisines, see Spanish appetizers and Mexican appetizers.
Frequently Asked Questions
What is a good appetizer for an Italian dinner?
Light, fresh starters work best before an Italian dinner: caprese salad, bruschetta, an antipasto platter, marinated olives or prosciutto with melon. They wake up the appetite without filling guests up before the pasta. Save heavier fried bites like arancini or calamari for parties.
What are Italian appetizers called?
In Italy, appetizers are called antipasti (singular antipasto), which means before the meal. They are served before the primo, the pasta or risotto course. Small snacks served with drinks before dinner, like olives, chips and small bites, are called stuzzichini and are part of the aperitivo.
What is the most popular Italian appetizer?
Bruschetta is one of the most popular Italian appetizers worldwide, along with caprese salad and the antipasto platter. In Italy, regional favorites include arancini in Sicily, supplì in Rome, fried zucchini blossoms in summer and vitello tonnato in Piedmont.
What are some Italian pasta appetizers?
Pasta-based starters include toasted ravioli, a St. Louis favorite served with marinara, and frittata di pasta, a Neapolitan cake of leftover spaghetti, egg and Parmesan. Arancini and supplì are made with risotto rather than pasta but are served the same way, as hot fried bites.
What Italian appetizers can be made ahead?
Caponata, peperonata, marinated mozzarella, marinated olives, giardiniera and marinated artichokes all keep for several days in the fridge and often taste better the next day. Arancini and stuffed mushrooms can be shaped a day ahead and cooked just before serving.
