Antipasti

	Peperoni al Forno Place the peppers in a hot oven for about half an hour until the skins start to blacken. Take out, leave to cool and then peel off the skins. Chop the peppers into strips, about 2 inches wide. Grease the bottom of an oven tray with... go to recipe...
	Melenzane Ripiene Cut your aubergines in half lengthways, place in a pan of salted boiling water for about 5 minutes and then take out. When they are cool enough to handle, scoop most of the pulp and chop up. Heat a little olive oil in a pan and... go to recipe...
	Polpi in Umido Ask your fishmonger to clean and chop the octopus into chunks and strips. Heat some olive oil in a pan and add your chopped garlic and the sprig of rosemary. After a couple of minutes, take out the rosemary... go to recipe...
	Alici Arraganate Ask your fishmonger to clean and open the anchovies like a book. Wash and dry them. Dribble a little olive oil into an earthenware oven dish and lay the anchovies skin-down to cover the bottom... go to recipe...
	Polpette di Melanzane Wash and slice the aubergines and then place into salted boiling water. When soft, take out and drain, applying some pressure to ensure that most of the moisture is drained out. Chop into smaller pieces and place in a food... go to recipe...
	Bruschetta Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year... go to recipe...

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