Starters Collection

Typical Spanish tapas, Santa Gertrudis de Fruitera, Ibiza, Balearic Islands, Spain

Europe, Italy, Marches. Steamed mussels in white wine

Europe, Italy, Marches. Mixed seafood platter for starter in a local restaurant

Europe, Italy, the Marches. Spaghetti with clams

Europe, Italy, Campania. A delicious fish dish in a Restaurant in Procida

europe, Italy, Latium. Castelgandolfo. A plate with a selection of fine startes of the local cuisine

Greek Cuisine. Traditional Meze (Starter) Cretan Dakos with a glass of Ouzo. Barley Rusk with Feta, Olives, Tomato and Oregano

Europe, Italy, Campania. Mixed starters in the organic restaurant Fore Porta in Amalfi

Europe, Italy, Sicily. Fine sicilian starters

europe, Italy, Umbria, Bevagna. mixed Italian appetizers

Europe, Italy. Delicious antipasti made of sword fish and cavia

Europe, Italy. Delicious antipasti mix

Innovative Starting Gate
An innovative starting gate, designed by Professor H. Rottenburg, being tested at a public schools athetics meeting. Date: 1932

Seasonable Menu, Christmas Card (chromolitho)
731048 Seasonable Menu, Christmas Card (chromolitho) by English School, (19th century); Private Collection; (add.info.: Seasonable Menu)

Hereford: Automobile Club Small Car Trials 1904
In 1904 The Automobile Club organised a trial of light cars from August 29 to September 3, on routes radiating daily from Hereford for six days

The Epsom Spring Meeting, Sketches on the City and Suburban Day (litho)
1615535 The Epsom Spring Meeting, Sketches on the City and Suburban Day (litho) by Cleaver, Ralph (fl.1902); Private Collection; (add.info.: The Epsom Spring Meeting)

Janssons Temptation, (Janssons Frestelse) a classic Swedish dish of potato, onion and Swedish anchovies. Swedish anchovies arre - in fact salted sprats

Horseracing - Waiting for the Starters Signal Date: circa 1910s

Bowls containing food made in to the shape of faces

Hors D oeuvre
Plates of hors d oeuvre. Date: early 1930s

Grilled red and yellow peppers, in preparation for the Peperonata appetizer

Halved artichoke hearts topped with grilled goats cheese, garnished with chopped chives, lemon slice and mixed salad, served on green-blue plate, laid out on table with glass and bottle

Potted venison served on a blue-rimmed white plate, with a cress garnish and corn chips, high angle view

Selection of traditional Italian breads and cakes, including bread sticks, olive focaccia, rye bread, corn bread, country loaf, panettone, pandoro and sweet bread rolls, view from above

Spinach, pumpkin and rice pie

Soft pretzels garnished with poppy seeds and salt, breadsticks sprinkled with salt

Samosas served with mango chutney on square plate

Chili sauce being brushed onto corn cobs laid on grill tray with spiced vegetable kebabs, close up

Baby beetroot and bresaola salad served in three bowls

Plate of five stuffed vine leaves, one split open to show rice stuffing, garnished with lemon wedges, overhead view

Grilled prawns (Gambas a la plancha), view from above

Spinach-filled raviolli square lifted on a fork, close up

Taramasalata dip on a lettuce leaf, close up

Soft-shell steak tacos served with forks on rectangular plate, close up

Artichoke puff pastry bites served on square plate

France, Corsica, sausage and cheese selection, close up

Bowl of guacamole made with avocado, tomato, chili peppers, onion, and coriander, and a bowl of tortilla chips

Fried courgette cakes served with dill yoghurt sauce and lemon wedges, close up

Courgette skewers cooking on char-gril being flipped over with spoon and fork

Stuffed herb bread, sprinkled with rosemary and salt, fruit bread, Italian bread rolls, hard crust loaf and breadsticks

Prawn cocktail garnished with a slice of cucumber

Bowl of black and green olives, view from above

Round pieces of rolled dough being pressed into small quiche tins, high angle view

Bunch of Asparagus spears, close up

Crispy vegetable pakoras served with tamarind and ginger dipping sauces, close up

Sliced white bread and selection of tapas arranged in bowls and on wooden board, including black and green olives, pan-fried and salted almonds, cheese, slices of chorizo, prawns, olive oil

Radiccio, green endive and red endive lettuce leaves

Five spice hoison ribs garnished with spring onions, served on two square dishes with chopsticks, close up

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"Starters: A Culinary Journey Across Europe and Beyond" Embark on a gastronomic adventure with these innovative starters that will tantalize your taste buds. From the Innovative Starting Gate in Santa Gertrudis de Fruitera, Ibiza, Balearic Islands, Spain to the typical Spanish tapas, get ready for a burst of flavors. In Italy's Marches region, indulge in steamed mussels in white wine or savor a mixed seafood platter as your starter at a local restaurant. For pasta lovers, spaghetti with clams is an absolute must-try dish. Meanwhile, in Procida, Campania, delight in a delicious fish dish that will transport you to culinary heaven. Castelgandolfo in Latium offers a plate filled with fine starters carefully selected for discerning palates. Greek cuisine enthusiasts can relish traditional Meze (Starter) Cretan Dakos paired perfectly with a glass of Ouzo. Fore Porta organic restaurant in Amalfi serves up mixed starters that showcase the best of Campania's flavors. Sicily entices foodies with its exquisite selection of fine Sicilian starters while Bevagna in Umbria tempts appetites with mixed Italian appetizers bursting with authentic flavors. Last but not least, experience true indulgence as you savor delicious antipasti made from swordfish and caviar across Italy. Whether you're exploring Spain's vibrant tapas scene or diving into Italy's diverse regional cuisines, these mouthwatering they can just the beginning of an unforgettable culinary journey through Europe and beyond.