| In Italy, it is very common to see this type of | | | | from the sheep, cow and goat's milk varieties (for |
| antipasto on most restaurant menus, each one | | | | your first platter, try a Parmigiano Reggiano, |
| featuring an assortment of prosciuttos and | | | | Capra Blu and Pecorino Sardo Dolce) |
| salamis, and something regional in addition. In | | | | - Tartuflanghe Truffle Honey |
| Tuscany this could be Lardo di Colonnata, in | | | | **Any of these meats and cheeses can of |
| Emilia-Romagna it's Culatello di Zibello, in | | | | course be substituted to suit your palate! |
| Friuli-Venezia Giulia you have Prosciutto San | | | | For the vacuum packed items, leave them out on |
| Daniele, etc. And in homes all over Italy, it's as | | | | the counter for about 15 minutes to warm up, as |
| commonly served as pasta during a meal. With | | | | this makes peeling the meats off of the |
| some bakery-fresh bread and a nice bottle of | | | | separating sheets much easier. Arrange the |
| wine, this is a casual yet scrumptious meal all by | | | | meats on the platter. Slice the salame crespone |
| itself, but is just as appealing to serve to guests | | | | at an angle and remove the casing from around |
| for any dinner party or get together. | | | | each slice. Arrange neatly on the platter. Cut the |
| You will need: | | | | cheeses into chunks and drizzle truffle honey on |
| - Prosciutto Crudo San Daniele | | | | the Parmigiano Reggiano. Alternatively, arrange |
| - Salame Crespone | | | | the whole pieces of cheese on a separate cheese |
| - Porchetta | | | | board and allow each person to cut off a chunk. |
| - Speck | | | | Serve with fresh bread and a nice wine |
| - Pancetta | | | | recommended by your local wine shop. Buon |
| - Mortadella with Pistachio | | | | appetito! |
| - an assortment of cheeses, perhaps one of each | | | | |