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, cornichon, 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.