Antipasti

Bruschetta: grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper.

Insalata caprese: a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish) unlike most salads.

Prosciutto e melone: prosciutto and melon

Pizzette e salatini

Bresaola: air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

Insalata russa: a traditional salad dish in Russian cuisine, usually made with diced boiled potatoes, vegetables, eggs, diced boiled chicken (or sometimes ham) and is dressed with mayonnaise.

Salami: cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat.

Crostini: a small slice of grilled or toasted bread with toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce. Crostini are typically made using Italian ciabattas and are often served with wine.

Mozzarelline fritte: fried small mozzarellas

Strolghino: small salami from Parma and Piacenza.

Nervetti: pressed beef cartilage seasoned with onions

Capicollo: a traditional Italian cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck.

Tortano: bread stuffed with cheeses and cold meats.

Olives

Peperoni imbottiti: meat stuffed peppers

Culatello: a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, with culatello di Zibello having PDO status. Commonly served as a starter along with slices of sweet melon or fresh figs. Often served as a dish on New Year's Eve.

Curried braised rabbit stew

Verdure in pinzimonio: raw vegetables dipped in oil

Vezione verro

Breadsticks