Choices of wine vary according to ingredients and methods of preparation. It is useful to distinguish between cold and warm dishes.

Cold antipasti

	Raw or poached seafood: dry, zesty, perfumed whites of medium strength.
	Seafood salads: light, dry, fresh, fragrant whites.
	Smoked or lightly salted fish: dry, aromatic whites with good flavour and structure.
	Caviar: spumante brut made by the classical method.
	Raw ham (prosciutto): soft, dry, aromatic, white wines with medium body and good fruit.
	Salami, raw meat salads, carpaccio: dry, fresh, fragrant rosés or medium to light red.
	Patés of liver or poultry: soft, dry to lightly sweet whites with good body, full flavour and rich aroma
	Egg and vegetable dishes: dry but soft, tangy, medium-bodied white wines with an aromatic vein..

Warm antipasti

	Warm puff pastries, tarts and quiches: dry spumante or soft, medium bodied, fragrant whites.
	Hot appetizers with sausage, cooked ham or cheese: light, dry, fragrant reds.
	Omelettes, souffles, vegetable flans: soft whites of medium strength, tasty and perfumed.