Antipasti is the norm in Italy, and is basically an array of bits and pieces that you would eat before tucking into your pasta course. The joy of antipasti is making sure you’re always riffing off seasonal and local produce, as well as amazing jarred stuff that’s been preserved earlier in the year. I like to think of it as Italy’s version of a table picnic, and while I’m sure many people will have an opinion on what’s right and wrong, for me it’s about celebrating what’s available to you, and what’s great. It’s about hunting out the best when it comes to your ingredients, and having fun. PERFECT FOR SHARING A good plank is about contrast, not only visually with colour, but also with flavour, texture and even temperature. Think sweet fruit, salty cured meat, bitter greens, soft focaccia, crunchy music bread, cool creamy burrata, hot toast, pecorino and pickles. Put your plank together with joy and common sense, focusing on combinations that just work well together. From veggies to meat to fish to nuts – you get the idea. Invest in a large wooden board or plank to serve up your spread, and sit it high on a few tins, a stack of books, or even a few bricks. It’s a laugh, interactive and a great talking point.