Lippe family recipe antipasto

$27.00/8 oz

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, white balsamic vinegar, extra virgin olive oil and cheese.

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.