Selezione Di Salumi E Formaggi Recipe

Prepare slices

If not pre-sliced, slice prosciutto, salami, coppa and soppressata thinly across the grain. Fan out or loosely fold slices so they’re easy to pick up. Arrange each type in its own area of the board to showcase variety.

Temper and portion cheeses

Remove cheeses from refrigeration 20–30 minutes before serving so flavors and textures open up. For the aged pecorino/Parmesan, cut into shards or small wedges. For Taleggio or washed-rind, leave a wedge with rind intact and provide a spreader for soft pieces. Crumble or slice the goat cheese into one portion. If using mozzarella/burrata, keep whole or halved and place on the board just before serving.

Label textures

Group cheeses from firm to soft so guests can progress from intense to mild. Position knives/spreaders with each cheese to avoid cross-contamination of textures.

Toast or slice the ciabatta into thin slices and arrange near cheeses. If desired, brush slices lightly with olive oil and warm in a 180°C (350°F) oven for 6–8 minutes until just crisp.

Pour olives into a small bowl and place on the board. Drain pickles/cornichons and place in a separate small bowl. Position grissini bundled in one area so they don’t break other items.

Spoon fig jam or quince paste into a small dish. Place honey in a small jar or dish with a spoon for drizzling.

Scatter walnuts or toasted almonds in a small pile. Place fresh fruit (grapes on the stem or thin pear/apple slices) near the soft cheeses so guests can pair them together.

Drizzle a little extra-virgin olive oil over fruit slices if desired and finish with a light crack of black pepper over soft cheese or fruit for contrast.

Choose a large wooden board or platter as the base. Start by positioning the cheeses spaced evenly across the board to create focal points.

Place bowls containing olives, pickles, jam and honey adjacent to nearby cheeses and meats so guests can combine flavors easily.

Tuck folded or fanned salumi in clusters around cheeses, leaving spaces for bread and fruit. Arrange nuts and grissini to fill gaps and add texture.

Garnish with fresh rosemary or thyme sprigs for color and aroma. Add extra cheese knives and small spoons for condiments so each item is easy to serve.

Serve immediately once assembled, or cover lightly and chill for no more than 30 minutes if preparing ahead. Bring back to room temperature before serving if chilled.

Recommend guests move from milder to stronger flavors: fresh mozzarella/burrata → soft Taleggio → goat cheese → aged pecorino. Pair cured meats with fig jam and bread; drizzle honey on goat cheese or aged cheese for contrast.

Offer wine pairings such as Prosecco, Chianti, or a light-bodied red, or Italian white like Vermentino, depending on guest preference.