The antipasti can be culinary works of art in miniature: appetizing and attractive in a way that only desserts sometimes manage to be.
Just as the menu has to be carefully planned to avoid repetition and clashes, (a constant search for a harmonious build-up in terms of flavours and textures), so too the antipasti must be devised to stimulate and caress the palate in anticipation of the first course. There are no cast-iron rules.
The number of antipasti depends above all on the breadth and importance that you want to give to the menu; in general, however, it is better not to overdo it but to limit yourself to a few, bite-sized appetizers (or a single spoonful if you prefer this fashionable solution) for the aperitif, followed by one, or at the most, two well-constructed antipasti served immediately before the first course.
However, you can really go to town if you intend to prepare a buffet-style dinner - a good solution when there are a lot of guests. The cold antipasti can be left for the guests to serve themselves from the buffet.
The hot antipasti (such as the fried ones) can be served on little trays which can be passed around and then refilled quickly as soon as the fresh antipasti are ready. In this way the food can be enjoyed whilst it is still hot and at its fragrant best. Finally, remember, the individual portions must be easy to eat so that embarrassing balancing acts can be avoided.
