Antipasto is a traditional first course of a formal Italian meal, served to stimulate the appetite. It is usually made of bite-size small portions and served on a platter from which everyone serves themselves. Antipasto can consist of a whole variety of foods, separate or combined in a platter, and there is no fixed definition for it. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. Different preparations of saltwater fish and traditional southern cured meats (like soppressata or nduja) are popular in the south of Italy, whereas in northern Italy, it is common to serve different kinds of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. Antipasto is served at the table and signifies the official beginning of the Italian meal, and it may also be referred to as a starter or an appetizer.