3 pints of antipasto. The recipe for this antipasto first appeared in the Trail Daily News over 60 years ago and became a tradition in Laura’s family. Laura makes the recipe as her mother taught her, cutting the vegetables by hand, and serves it as a first course in the Italian tradition of “ Anti” (before) “pasto (meal) along with the other customary foods. It takes Laura hours to make and she would like each pint to have a minimum of $10. Her delicious appetizer has been paired with World Food Italy: the Food and the Lifestyle by Linda Doeser. [1]
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