Italian Share Plates: A Delicious Journey Through Regional Bites

May 3, 2024

Italian Share Plates: A Delicious Journey Through Regional Bites

Preparing Italian share plates is always an interesting experience as we can choose various menus from across regions. From simple marinated olives to crispy fried calamari, these small plate options will delight every hungry belly.

Have you decided what to cook next time you have a guest over? Check out our curated mouth-watering Italian share plate recipes below!

Marinated Olives

Marinated olives
Marinated olives

Quick and easy, marinated olives can be your go-to menu anytime you want a light appetizer. Here's a recipe to make this Sicilian thing satisfy your craving:


  • 2 cans (6 ounces each) pitted ripe olives, drained
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt


  1. Combine the first 5 ingredients in a big bowl.
  2. Whisk together minced garlic, red wine vinegar, olive oil, dried basil, dried oregano, crushed red pepper flakes, and salt in a smaller bowl.
  3. Pour the dressing over the mixture and toss it to coat.
  4. Cover it up and refrigerate for 3-4 hours before serving.
  5. Store in the refrigerator for up to 3 days.

This appetizer is best enjoyed within the week it is made. You can eat it as it is, use it as part of an antipasto platter, or add it to salad toppings.

Garlic & Mozz Foccacia

Garlic & Mozz Foccacia
Garlic & Mozz Foccacia

Are you craving for something fluffy? Garlic and mozzarella foccacia are the right choices. The pizza-dough-like texture will delight your meal. Check out this vegan bites recipe:


  • Focaccia dough (store-bought or homemade)
  • Olive oil
  • Roasted garlic cloves
  • Fresh mozzarella cheese
  • Fresh rosemary
  • Sea salt


  1. Preheat your oven immediately to 220°C (425°F).
  2. Roll out the focaccia dough on a baking sheet.
  3. Drizzle olive oil over the dough.
  4. Press roasted garlic cloves into the dough.
  5. Tear pieces of fresh mozzarella and scatter them over the dough.
  6. Add fresh basil leaves.
  7. Sprinkle with sea salt.
  8. Bake for 14-15 minutes until golden.
  9. Cool the focaccia on a wire rack or kitchen towel.
  10. Serve with olive oil, butter, or garlic confit.

You can also drizzle it with garlic-infused oil to enhance the taste.

Antipasto Misto

Antipasto Misto
Antipasto Misto

Bring Italy to your plate by arranging mixed Italian tapas: antipasto misto! This is a perfect share plate choice, especially if you're having a gathering session or simply having dinner with your family. Check out the recipe below:


  • 250g sliced salami
  • 1 beef tomato
  • 1 large white onion
  • 2 roasted red bell peppers
  • 500g sliced provolone cheese
  • 2 cans of black pitted olives
  • 1 can baby corn on the cob
  • 1 small jar of Pepperoncini peppers
  • 2 stalks of celery
  • 1 can of rolled anchovies
  • Extra virgin olive oil


  1. Use a long platter and arrange the ingredients, including salami, provolone, tomato, onion, red peppers, and anchovies.
  2. Place the baby corn and olives in the centre of the tray.
  3. Cut the celery sticks in half and then slice each piece lengthwise.
  4. Arrange the celery sticks in between each antipasto layer.
  5. Sprinkle a light amount of salt over everything.
  6. Drizzle olive oil over all the ingredients.
  7. Let the antipasti sit covered in the refrigerator until ready to serve to enhance the flavours.

Fried Calamari

Fried Calamari
Fried Calamari

Calamari is a flexible cooking ingredient; you can deep-fry, stir-fry, or sauté them. One of the most popular ways to cook this menu is by frying them. Here's a simple gluten-free recipe for you:


  • 2 pounds (900 g) squid, cleaned
  • 1 cup (120 g) gluten-free all-purpose flour
  • 1 teaspoon (2.3 g) smoked paprika
  • Kosher or fine sea salt
  • ½ teaspoon (1.2 g) freshly ground black pepper
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Rocket


  1. Cut the squid bodies into rings about ½-inch thick if not already done.
  2. Pour enough of the oil into a saucepan to reach a depth of 2 inches. Heat to 350°F.
  3. Combine the flour, paprika, 1 teaspoon salt, and pepper in a mixing bowl. Line a plate with several layers of paper towels.
  4. Put half the flour mixture into a large food storage bag. Add a handful of the squid rings and shake well.
  5. Shake off the excess flour and carefully drop it into the hot oil.
  6. Cook for 3 minutes or until lightly golden and crispy. Remove with a slotted spoon, place on paper towels, and sprinkle lightly with salt.
  7. Continue with more squid until you need more flour, then add the rest to the bag and continue until all the squid is cooked. If you have squid tentacles, use the same process.
  8. Serve immediately with lemon wedges and rocket.

Serve the menu with homemade aioli for added taste!

Piccolino's Italian share plates recipes offer a delightful journey through authentic Italian cuisine. They focus on fresh, simple ingredients yet result in delicious taste. Interested in devouring these tasty share plates? Make a reservation at Piccolino now!

Chef Andrea Fioriti holding pasta as he looks down on the table
A yellow illustration of the Italian map
"We take pride in an authentic approach to making woodfired pizza, and are responsible for some of this city's best house-made pasta and gnocchi dishes. We are also the very proud creator of a Melbourne first and our now most talked about dish, the Spag Bowl"

Andrea Fioriti ~ Head Chef & Owner

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