Chef Lippe’s Family Recipe Antipasto

$20.25/13 oz

13oz tub. Hand Made Antipasto is a traditional meal starter at family tables in Italy. It literally means “before the meal”. This recipe has been in my family for generations. I learned with the Nonno when I was around eight years old. We were a very democratic crowd, The antipasto and aperitifs like Fernet and Campari were prepared by the men, the meal proper, by the Nonna and the women in the family. Marinated mushrooms, pearl onions, fire roasted red pepper, olives, capers, baby corn, pepperoncino, pickled garlic and other various ingredients are mixed with white balsamic vinegar and extra virgin olive oil. When making it for the family I also cube cheese and salami coppa and soppressata. On the mix I make available to the public, I do not include either because some people are lactose intolerant others are vegetarians. If you care for these extras you are welcome to request them, I will be happy to oblige.

Chef Lippe

Chef Lippe is a cheese affineur, a charcutier, former restaurateur pastaiolo. He has been aging cheese to perfection and purveying to clients since 2010. Chef Lippe chose Vero Beach as his home in 2016 seeking a less frenetic pace than South Florida. He crafts handmade fresh mozzarella with milk from Florida farms, cheese spreads, antipasto and his partner Rain hand stuffs large Spanish Queen olives with Italian blue cheese.