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)

Parmigiano-Reggiano

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

 
Pecorino-Romano

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

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

 

Mascarpone

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

 

Mozzarella

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

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

 

Pancetta

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

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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