Instructions: Americans often think of antipasto as a plate heaped with mortadella, salami, pepperoncini, pepperoni, black olives, celery and carrot sticks and provolone cheese.

But in Italy, and some Italian restaurants, its much more - and much less.

The word "antipasto" translates to "before the pasta," according to chef Richard Cingolani, who is an Italian cooking teacher and cookbook author. Italians eat it as an appetizer before a small pasta course.

Marlena de Blasi, author of "Regional Foods of Southern Italy"

"Bringing forth ... plates, of 10 or 12 or so presentations of teasing flavors that might compose a formidable meal, yet ... perform only as lubrication for the appetite before the main course."

When Italian families gather, the antipasto is served on a large platter in the center of the table. Some of it is made with leftovers from other meals - sauteed mushrooms, small pieces of pizza. Others dishes are prepared especially for this meal.

With the food, they uncork a bottle of wine; take a piece of crusty bread, crostini or focaccia; and help themselves to tasting-size portions of whatever is offered. They may sit around this first course for an hour or more, says restaurant owner and chef Angelo Elia. Its a favorite way for families to pass a Sunday afternoon.

Frank Eucalitto, owner of No Anchovies restaurants in Florida, grew up in an Italian family in Connecticut and his family also made antipasto a Sunday tradition.

In fact, the antipasto course he remembers was so relaxed and relaxing that Eucalitto realized it would be the perfect way to entertain. So he and a friend hosted an antipasto party thats become an annual event, one that

hosts and hostesses may want to emulate.

After all, an antipasto party is the perfect way to feed guests or entertain your family. Just put out the food and let them help themselves. To make it even more attractive, antipasto dishes are quick and easy and, if cooked at all, are served warm or at room temperature so they can be made ahead.

"Its nothing you have to fumble with at the last moment," says chef Giacomo Dresseno. and they can be a combination of homemade and commercially prepared items, which takes pressure off the hostess or host.

The antipasto platter will fill up quickly, so serving just antipasto instead of a full-course meal is another reason its easy on the host, Dresseno says.

"And the guests dont have to gorge themselves, because they can take little portions but still taste lots of things," he says.

Here are some helpful tips for stocking up and suggestions for adding to your antipasto plate:
Keep pickled peppers in the refrigerator to use on salads and sandwiches, as well as on an antipasto platter;

Keep a good supply of cheese on hand;

Leftovers make terrific antipasto additions;

Fresh mozzarella-stuffed cherry tomatoes;

Sliced fennel drizzled with olive oil;

Roasted peppers;

Anchovies;

Pieces of provolone, Parmigiano-Reggiano, sheeps milk ricotta and fresh buffalo-milk mozzarella;

Sauteed mushrooms;

Proscuitto;

Salami;

Smoked sardines;

Cantaloupe slices served alongside prosciutto for the diner to wrap at will;

Pickled vegetables;

Olives;

Marinated artichokes;

Smoked salmon served with a garnish of capers, chopped onions and lemon;

Serve a seafood saute in a bowl and let guests take one or two pieces of fish.

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