The Chef

Restaurants

Meals

Drinks

Restaurants›Buon Giorno Ristorante Italiano›Affettati Misti Italiani Recipe

Affettati Misti Italiani Recipe

Name: Buon Giorno Ristorante Italianos AFFETTATI MISTI ITALIANI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 g Prosciutto di Parma (thinly sliced); 120 g Salami Milano (thinly sliced); 100 g Coppa or Capocollo (thinly sliced); 80 g Bresaola (thinly sliced); 100 g Parmigiano-Reggiano (chunk and shards); 80 g Pecorino Toscano (firm slices); 200 g Fresh Mozzarella or Burrata (tear into pieces); 120 g Mixed olives (marinated); 80 g Cornichons or giardiniera (pickled vegetables); 100 g Roasted red peppers (jarred, drained); 60 g Sun‑dried tomatoes (oil‑packed, drained); 60 g Marcona or toasted almonds; 150 g Fresh figs or grapes (optional seasonal fruit); 8 pieces Crostini or thin sliced baguette, lightly toasted; 8 pieces Grissini (breadsticks); 2 tbs Extra virgin olive oil; 1 tbs Balsamic glaze or aged balsamic; 1 tsp Whole grain mustard; 1 tsp Honey (for drizzling on cheeses); 2 sprigs Fresh rosemary or thyme sprigs (garnish); 1 tsp Freshly cracked black pepper; 1 tsp Sea salt flakes

Inspired by Buon Giorno Ristorante Italiano

Time30m

Serves4

Italian cold cuts & cheeses

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Charcuterie

5.29 oz (150 g) Prosciutto di Parma (thinly sliced)

4 1/4 oz (120 g) Salami Milano (thinly sliced)

3 1/2 oz (100 g) Coppa or Capocollo (thinly sliced)

2.82 oz (80 g) Bresaola (thinly sliced)

Cheeses

3 1/2 oz (100 g) Parmigiano-Reggiano (chunk and shards)

2.82 oz (80 g) Pecorino Toscano (firm slices)

7.05 oz (200 g) Fresh Mozzarella or Burrata (tear into pieces)

Accompaniments

4 1/4 oz (120 g) Mixed olives (marinated)

2.82 oz (80 g) Cornichons or giardiniera (pickled vegetables)

3 1/2 oz (100 g) Roasted red peppers (jarred, drained)

2 1/8 oz (60 g) Sun‑dried tomatoes (oil‑packed, drained)

2 1/8 oz (60 g) Marcona or toasted almonds

5.29 oz (150 g) Fresh figs or grapes (optional seasonal fruit)

Breads & Crackers

8 pieces Crostini or thin sliced baguette, lightly toasted

8 pieces Grissini (breadsticks)

Condiments & Garnish

2 tbs Extra virgin olive oil

1 tbs Balsamic glaze or aged balsamic

1 tsp Whole grain mustard

1 tsp Honey (for drizzling on cheeses)

2 sprigs Fresh rosemary or thyme sprigs (garnish)

1 tsp Freshly cracked black pepper

1 tsp Sea salt flakes

Method

Charcuterie

Prepare and arrange cured meats

If slices are thick, halve or gently press to flatten for easier eating. Fan out prosciutto into thin ribbons, arrange salami into overlapping rosettes, fold coppa into loose ribbons, and lay bresaola flat or roll. Place each type in separate zones on the serving board so flavors remain distinct.

For visual variety, use different folding techniques (loose folds, rosettes, or small rolls). Aim for easy single-bite portions.

Cheeses

Prepare cheeses

Bring cheeses to room temperature 20–30 minutes before serving to maximize flavor. Tear fresh mozzarella or burrata into bite‑sized pieces and scatter on the board. Cut Parmigiano-Reggiano into shards or small chunks using a knife or break with your hands. Slice Pecorino into thin wedges.

Place cheeses in separate areas on the board with small gaps for accompaniments and utensils (cheese knives or toothpicks).

Accompaniments

Prepare olives, pickles, and vegetables

Drain marinated olives, roasted peppers, and sun‑dried tomatoes if packed in oil. If olives have large pits, leave as is; provide small spoons for brine. Arrange cornichons or giardiniera in a small ramekin to contain liquid and place near the meats.

Scatter Marcona almonds in a small pile; place fresh figs or grapes in clusters for color and sweetness.

Breads & Crackers

Toast crostini or baguette slices lightly until golden. Arrange crostini and grissini at the edge of the board or in a separate basket to keep them crisp.

Condiments & Garnish

Add oils, condiments, and finishing touches

Place small bowls or spoons for olive oil, whole grain mustard, and honey near cheeses or breads. Drizzle 1 tablespoon extra virgin olive oil over roasted peppers and 1 teaspoon balsamic glaze over burrata or clustered cheeses if desired. Lightly sprinkle sea salt flakes and freshly cracked black pepper over fresh cheese and Parmigiano shards. Add rosemary or thyme sprigs for aroma and presentation.

Provide small forks, toothpicks or cheese knives so guests can serve themselves. Keep similar flavors separated (e.g., strong salami away from delicate mozzarella) and vary colors and textures across the board to create an inviting display.

Assembly & Serving

Select a large wooden board or platter. Start by placing cheeses first spaced across the board, then add meats around them. Fill gaps with accompaniments (olives, pickles, peppers, sun‑dried tomatoes), nuts, and fruit. Place breads/crackers at one edge. Position condiments and garnish last. Serve immediately at room temperature with small knives and spoons.

Replenish items as needed. Leftovers can be wrapped separately and refrigerated; consume cured meats within 2–3 days and fresh cheese within 24 hours.