Finger food is food to eat with your fingers: small pieces, one or two mouthfuls, no knife and often no plate. It includes canapés, skewers, fried bites, mini rolls, small bowls and glasses, sweet and savoury. It is the basis of the welcome aperitivo, the apericena and standing rinfreschi (light buffets).
It can sit on a buffet or go round the guests with tray service. Quantities depend on what follows: industry guides suggest 4-6 pieces per person in the first hour and 2-3 for each hour after, up to about a dozen if it replaces dinner. These are rough guides.
What to ask
Ask how many pieces per person the caterer plans and how many are hot. Alternate hot and cold, fried and not fried, and plan plant-based and gluten-free pieces, clearly labelled. Ideas in the guide to finger food for events; quantities in how much food per person.
