Platter of Cold Cuts

A platter of cold cuts is an excellent choice as an appetizer to stimulate the appetite and delight the palate before an Italian dinner or to accompany an aperitif. You can customize your platter according to your tastes and the availability of cold cuts in your area. Here is a proposal for a well-assorted platter:

Ingredients

• Prosciutto crudo, 100g
• Coppa, 100g
• Salame (choice of types such as Milano, Felino, or spicy from Calabria), 100g
• Bresaola, 80g
• Mortadella, 100g
• Speck from Alto Adige, 100g
• Rolled or flat pancetta, 100g
• Olives (green or black in brine), a handful
• Breadsticks or fresh bread, as needed
• Mustards, fruit compotes or plain honey to accompany, as needed
• Cheeses (optional choice to enrich the platter), as needed

Preparation

1. Begin by taking all the slices of cold cuts out of their packaging and let them rest for a few minutes at room temperature, so that they can best express their flavors.
2. On a large wooden cutting board, start arranging the cold cuts. You can roll them, fold them in half, or create small “roses” with the slices for a more decorative effect.
3. Alternate the different types of cold cuts to create visual variety and a mix of flavors.
4. Add the olives into a small container or scatter them across the board.
5. Accompany the cold cuts with breadsticks or slices of fresh bread.
6. If desired, add cheeses, which can be served in slices or small pieces.
7. Complete the platter with a selection of mustards, honey or jams to enhance the flavor of the cold cuts with sweet and spicy notes.

Fun Fact

The cold cut platter is often accompanied by wine or sparkling wines, which help to cleanse the palate. The selection of cold cuts can vary according to Italian regional traditions, so do not hesitate to explore and add local specialties to your platter. In Italy, it is common to find platters that reflect the typical products of the region in which one is.