I Taglieri Recipe

Arrange slices

Remove the cured meats from the refrigerator 15–20 minutes before serving to take the chill off. On a large wooden board or slate, fan the prosciutto into loose ribbons, fold the soppressata or salami into slightly overlapping cups, and roll or fold slices of mortadella into soft rosettes. Arrange them in separate clusters so guests can easily select different meats.

Prep cheeses

Bring cheeses to room temperature (about 30 minutes before serving) for best flavor. Cut the Parmigiano-Reggiano into 1–1.5 cm shards or bite-sized chunks. Slice the Taleggio into 1 cm-thick wedges and place with rind showing. Cut the Pecorino into small wedges or thin slices. Arrange the cheeses on the board in spaces between the meats so colors and textures contrast.

Label (optional)

If serving to guests, tuck small card labels or toothpicks to identify each cheese so guests know what they are tasting.

Prepare and place olives & pickles

Drain any excess oil or brine from the mixed olives and place them in a small bowl or nestle them directly on the board. Spoon the cornichons or giardiniera into a small ramekin and place near the meats to provide bright acidic contrast.

Place jams, honey & nuts

Put the fig jam in a small spoonable dish and set beside the soft cheeses. Warm the honey slightly (10–15 seconds in the microwave or in a small pan) so it’s pourable, then place it in a tiny dish with a honey dipper or teaspoon. Scatter the toasted walnuts in a small pile on the board or in a bowl to avoid oily transfer to crackers.

Add fruit

Rinse and dry the grapes, halve them if large, and arrange in a cluster on the board for color and palate-cleansing sweetness.

Toast baguette slices

Brush baguette slices lightly with 1 tsp extra-virgin olive oil and toast in a 190°C (375°F) oven for 6–8 minutes until golden and crisp. Alternatively, use a skillet over medium heat to toast both sides until lightly browned. Place the toasted slices and crackers in small stacks or fanned piles around the board.

Dress and garnish

Drizzle 1 tablespoon of extra-virgin olive oil sparingly over the Parmigiano shards and a little on the walnuts for shine. Grind about 1 teaspoon of fresh black pepper over the soft cheese and meats as desired. Tuck a rosemary sprig into the board for aroma and presentation.

Final assembly

Step back and check balance: ensure meats, cheeses and accompaniments are evenly spaced and there is a mix of colors and textures across the board. Provide 2–3 cheese knives or spreaders and small spoons for jams and honey. Serve at once so cheeses remain at room temperature and breads stay crisp.