Italian charcuterie board in Furore

published on 11 July, 2023 at 11:10
Today I am in Furore, this lovely little gem between Positano and Amalfi
and I am going to show you how to make ''Tagliere di Salumi e Formaggi'' 
that in Italian translate to cold cuts and cheese board.
It's a must for every aperitivo time in Italy or to accompany just a glass of good wine.
 
There isn't a standard preparation, it almost flows naturally
and it creates a colorful and tasty idea that will leave your guests impressed.
 
There are few products though that should always be present on a tagliere such as:
 
Prosciutto Crudo di Parma
Salame Milano, Napoli or a spicy one from Calabria or Rome
Mortadella IGP di Bologna
Parmigiano Reggiano DOP
Provolone dolce or piccante
Bocconcini di mozzarella di bufala Campana or burrata Pugliese di Andria.
 
Now that you know the basics, feel free to use your fantasy and make your tagliere a piece of art.
 
Buon Appetito.
 
 
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