Grande Selezione Recipe

Choose and prepare components

Select five salumi and/or formaggi from the list above (for a balanced board choose 3 salumi + 2 cheeses or 2 salumi + 3 cheeses). Keep quantities approximate to allow variety. If cheeses are whole, cut semi-hard cheeses (Pecorino) into 6-8 thin wedges; portion blue cheese into two or three spoonable chunks; tear burrata or fresh mozzarella into 2–3 pieces and place gently to retain creaminess.

Prepare breads and crackers

Slice the baguette thinly (about 5 mm) and optionally toast lightly in a 180°C oven for 4–6 minutes until just crisp. Arrange grissini or crackers in a separate pile. Warm crisp bread slightly if serving at cooler ambient temperature.

Arrange salumi

On a large wooden board or platter, start by placing the salumi. Fan thin slices of prosciutto into loose ribbons; fold salami and coppa into small rosettes or loose folds to create height and easy grabbing. Place each salume in its own area so guests can distinguish varieties.

Place cheeses

Position cheeses across the board with enough space for knives and spoons: place the aged Pecorino with a small cheese knife for slicing, the gorgonzola with a small spreader, and the burrata/mozzarella on a bed of rosemary or small plate to catch liquid. Leave about 2–3 cm between different cheeses to avoid flavor transfer.

Add condiments and accoutrements

Fill small bowls with mixed marinated olives and cornichons. Scatter roasted walnuts in a small pile. Drizzle 1 tablespoon of honey over the blue cheese or serve the honey in a small jar beside it. Drizzle 1 tablespoon extra-virgin olive oil lightly over the Pecorino and scatter a few flakes of sea salt and a pinch of black pepper over the cheese if desired. Place lemon wedges beside burrata for guests who want brightness.

Garnish and finish

Tuck rosemary sprigs and chopped flat-leaf parsley into empty spaces to make the board look abundant and aromatic. Ensure small cheese knives/spreaders are placed with each cheese and small spoons for olives/honey. Check that portions are easy to pick up and that salumi slices are not overlapping cheeses directly.

Serve

Serve the Grande Selezione at room temperature (remove cheeses from refrigerator 20–30 minutes before serving for best flavor). Encourage guests to sample combinations: prosciutto with burrata, pecorino with honey and walnuts, gorgonzola with bread and a lemon squeeze. Refill bowls and bread as needed.