In Italy, antipasto is the prelude to a feast. It can also be one in and of itself. Meaning “before the meal,” the traditional Italian first course is a generous spread meant to welcome guests, stave off their hunger, and kick-start both appetites and conversation. They’re finger-friendly starters, often pulled from pantry staples and based on seasonal and regional specialties.

Platters might include fat slices of salami or thin wisps of prosciutto; cheeses from soft and supple to dense and crumbly; even seafood and rustic cuts of roast meat; and all manners of pickled, preserved, and grilled vegetables in baths of olive oil or vinegar.