As the upcoming celebration of Father’s Day approaches I realize this was a holiday that I never really took the time to understand its origin. So having that in mind, time for a little education and thought as to the importance of this day and an effort to make this year a little more special.

A complement to Mother’s Day this celebration began in the early twentieth century, on the third Sunday of June as a way to signify fatherhood and to honor our forefathers.  It is believed the actual first celebration took place in July 1908, the following year another independent celebration occurred in June 1909, of which began the tradition.

The ‘official’ recognition of Father’s Day did take some time to catch on.  In 1913 a bill was drafted initiating the request for a holiday, 1924 brought support from President Calvin Coolidge and finally in 1966 President Lyndon Johnson declared Father’s Day a federal holiday.

While the actual date of the celebration does vary among countries, for instance Italy observes March 19 as “Festa del Papa”, traditions and celebrations all seem to center around special meals, family outings and maybe a surprise or two for Dad.

So with this in mind and to answer the inevitable question from my family – ‘Dad what should we do for Father’s Day this year’, I’m thinking it best to keep things simple and enjoy some quality time at home.  For sure with each holiday you can always count on finding us around the kitchen island or at the picnic table in the backyard and there is no better way to accomplish this than an inspired Italian menu with variety of platters filled with antipasto and ‘spuntini’ (snacks).

Antipasto is intended to awaken your taste buds and create excitement for the experience ahead.  Simplicity is best when thinking of these Italian traditional foods.  Prosciutto wrapped grissini (breadsticks), a platter of assorted Italian deli meats including Coppa, Capocolla, Bresaola, Milano or Genova Salami and Sopressata combined with a couple cheeses.  Other items to consider could be marinated olives, sweet and sour roasted peppers, raw vegetables with ‘Bagna Cauda’ sauce, or maybe a white bean puree drizzled with your favorite Italian olive oil accompanied by a basket full of fresh rustic bread and bruschetta.

In addition to the must have platter of assorted artisan salami, a new found favorite of my son’s are the Volpi ‘Rotola.  When cut, they look like small pinwheels of mozzarella cheese filled with hot salami or prosciutto with basil or sun-dried tomatoes which are easy to pop in your mouth and packed with flavor.  Of course, the platter of prosciutto wrapped melon with a sprinkle of fresh mint leaves always seems to disappear first.

And what is a celebration without something to drink.  Ideal choices for this afternoon might be Prosecco, Pinot Grigio, Sauvignon Blanc or favorite Chianti.  Remember to embrace each and every day and live for the moment.