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Create a delicious antipasto board

Savory meats, cheeses, olives and fruit help to create gorgeous antipasto boards. Pair a salty Parmigiano-Reggiano with sweet Prosciutto di Parma or creamy taleggio and spicy salami. Time to take your antipasto to the next level.

Formaggio (Cheese)


Hard cheese made from cow’s milk, typically aged 12 to 36 months. Parmigiano-Reggiano has a lightly sweet and nutty flavor.
Best used for pesto, dressings, grated into soup or salad


Hard cheese similar to Parmigiano-Reggiano and is often used interchangeably, but is made from sheep’s milk. Its flavor is more bitter and salty than Parmigiano-Reggiano.
Best used grated into pasta, dressings


Taleggio is a semisoft cheese with a strong smell, yet a light, buttery flavor.
Best used fresh, casserole, risotto, polenta


Soft cheese that is slightly more sweet than cream cheese. Mascarpone has a rich and creamy texture.
Best used for dessert topping, thicken sauces


Soft cheese with a mild, slightly acidic and neutral taste. Mozzarella’s light texture makes it a perfect accompaniment to cold salad or hot pizza. 
Best used fresh on Caprese, pizza topping, lasagna

Salumi (Cold Cuts)

Prosciutto di Parma

Prosciutto di Parma is a delicate salted ham. Prosciutto traditionally has a mild aromatic and almost sweet flavor. 
Best used for antipasto, pizza, calzone, mixed in pasta or frittata


Salame is a cured, aged pork sausage with a robust, spiced flavor. Salame is made from air drying meat and spices in a casing.
Best used for antipasto, cold cut, appetizer


Type of salumi made from pork belly. Looks similar to bacon cut and has a light, delicate flavor.
Best used for soups, pasta, mixed dishes


Capocollo, called capicola in the US, is a dry-cured pork deli meat. The flavor is light and smoky.
Best used for antipasto, cold cut, appetizer


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