Antipasto is the Italian appetizer course served before the main meal; the plural is antipasti. The name comes from "anti" (before) and "pasto" (meal). The tradition traces back to small dishes of olives, cheese, and cured meats served before meals in ancient Rome, and was revived and elaborated during the Italian Renaissance, with each region later developing its own specialties.
A modern antipasto typically combines cured meats (prosciutto, salami, mortadella), cheeses (Parmesan, mozzarella, provolone), olives, marinated vegetables (artichokes, roasted peppers, eggplant), and pickled items such as anchovies or pickled onions, arranged on a shared platter or served as individual courses.
Similar courses appear elsewhere: meze in the Middle East, tapas in Spain, and hors d'oeuvres in French cuisine.