Word: antipasti
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...Rialto is a tried-and-true destination that is classy without being stuffy. Here, Chef Jody Adams does “regional Italian cuisine interpreted with New England ingredients” (read: delicious), which means you might be noshing on slow-roasted duck with braised escarole or spicy fish antipasti. If you still want to impress the cute girl in section without spending all of your allowance money, see if she’ll go for the $1 oysters on Monday. Remember, they’re supposed to be an aphrodisiac...
...Served as president of a high school multicultural/ethnic society, check out Buon Appetito: HIAA Italian Cooking Night (Hilles Conference Room 220, 6-8 p.m., free as far as we can tell). Hurry over now for real Italian antipasti! Also, stop by the Early Action party, hosted by the Latino Men’s Collective (Adams Dining Hall, 10 p.m., $7). Get there early to grab some glow sticks (we assume they’ll be handing them...
...cheeks blew into the wind. The chef handed me a double-breasted uniform when I showed up that night for the dinner shift. After a brief tour of the kitchen, he introduced me to the other cooks in the kitchen. There was one person on each station—antipasti, primi, secondi, and dolci—and I was to shadow the chef’s girlfriend Alessandra on sweets. Working 14 hours a day, six days a week, in a kitchen that spoke exclusively Italian, I started to question why I ever thought this apprenticeship had been a good...
...stroll down Zabkowska from west to east offers a blast of vibrant street culture, but be sure to peek into the quiet courtyards of the buildings that line it. At No. 13, for example, you can see an external wooden staircase dating back to 1870. Stop for Italian-style antipasti at Lysy Pingwin bistro, 11 Zabkowska Street, tel: (48-22) 616 02 56, or for a sandwich at the antiques-furnished W Oparach Absurdu café, which also has live concerts starting at 8 p.m. on weekends (6 Zabkowska Street, tel: (48-22) 660 780 319; www.oparyabsurdu.pl...
...restaurant shines with dishes such as the Antipasti Della Casa ($16) and the Assiette of Charcuterie ($18). The antipasti includes favorites like sweet and spicy sopressata, wine-cured prosciutto, and aged Parmesan, as well as less common additions like caponata, an Italian dish made with eggplant and raisins, and caper berries, which are eaten like olives. The charcuterie changes daily, according to the chef’s whim. Both are large enough to be shared by three or four people...