We’re cooking Antipasto with Chef Billy Manzo, owner of Federal Hill Pizza.
now back over to you. >>> all right. we are in the rhode show with the chef making anti ppas taw. you look board. >> it’s really quiet. >> the warm weather. >> quiet. ive never heard it this quiet. what’s going on? you got lewey over there. let’s get excited. i am excited for this. there’s a whole lot of stuff on the table. >> i won’t do that. we are going to do a very simple traditional antipas pasta. it is the first step in a meal. many cultures have anti-pastas. >> you talk about meats and cheeses what ones are we specifically using? >> we have a little provolone salami and prosciutto and homemade cover which you can try. >> i have to try it later. >> it is the vegetables, too. >> very observant. >> many people are probably growing their own. >> i don’t do that. i have a concrete backyard. >> grape tomatoes. >> she is getting good. >> banana peppers. >> basil. >> you are all set. just