Tagliere Locanda Recipe

Bring to room temperature

Remove all cured meats from the refrigerator 20–30 minutes before plating so their flavors and texture open up.

Fan or loosely fold prosciutto slices and arrange them in a small cluster on the board. Roll or ribbon the salami and place next to the prosciutto. Layer finocchiona or soppressata in another small pile. Leave small gaps between piles so guests can pick easily.

Prepare cheeses

Take cheeses from the refrigerator 20–30 minutes before plating. Gently break the aged cheese into irregular shards. If using burrata, leave whole or lightly tear to show the creamy interior. Slice semi-firm cheese into 6–8 bite-size pieces.

Place the soft cheese in a small bowl or on the board, semi-firm cheese on a flat area, and scatter aged cheese shards nearby. Drizzle 1 tablespoon of extra-virgin olive oil over the aged cheese shards and sprinkle with 1/2 teaspoon freshly ground black pepper and a pinch (about 1/4 tsp) of coarse sea salt.

Arrange mixed olives in a small ramekin or pile them on the board. Place cornichons or pickled vegetables in a second small ramekin. Scatter marcona almonds in a small pile.

Place 2 small spoons of fruit jam or a small jar of honey near the cheeses for spreading. If using fresh figs or grapes, arrange them in a small cluster for color and sweetness contrast.

Lightly toast the bread slices or crostini if desired. Fan or stack them near the cheeses so guests can assemble bites. Place rosemary or thyme sprigs as garnish and lightly tuck them between components for aroma.

Finish with a final pinch of coarse sea salt (about 3/4 tsp total across the board) and an extra drizzle of olive oil over the bread or around the cheese if desired.

Select a wooden cutting board or slate roughly 30 x 20 cm. Start by placing cheeses first (soft, semi-firm, aged), then add cured meats in clusters around them so colors and textures alternate. Add ramekins (olives, pickles, jam) to balance the composition.

Ensure each item on the ingredient list has an adjacent pick space and utensils: a small cheese knife for the aged and semi-firm cheese, a spoon or small spreader for jam/honey, and toothpicks if desired.

Serve immediately so cured meats and cheeses are at their best. Provide one serving for two people with small plates and napkins. Recommend slicing additional bread at the table as needed.