My Nonni's

Mangia, ricord. (By eating I remember)

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Tuscan TipsLearn Italian

Traditional Antipasti Platter


Cold Cuts (charcuterie) - sliced thin:

  • ¼ lb. Imported prosciutto (San Danielle is the best)
  • ¼ lb. Mild salami (Columbus)
  • ¼ lb. Imported mortadella with pistachio nuts
  • ¼ lb. Mild coppa

Marinated Vegetables:

  • Jar of Marinated artichoke hearts
  • Jar Roasted red peppers
  • Jar of pepperoncini
  • Jar of marinated mushrooms


  • Bocconcini
  • Chunks of Parmesano Reggiano cheese
  • Asiago, Provolone, and / or Italian Fontina cheese, cut in thin stripes


  • Grissini breadsticks (I usually roll my prosciutto around them)
  • Focaccia, ciabatta or herb slab (variety of artisan breads)


  • Combination of gourmet olives (Kalamata, Nicoise, and Colossole)


  • Deviled eggs
  • Grilled vegetables (zucchini, eggplant, peppers)
  • Figs (if in season)
  • Melon (if in season, can wrap the prosciutto around it).
Cooking Instructions
  •  This plate can be prepared a couple of hours in advance, covered and chilled. Bring it back to room temperature 10-15 minutes before serving.
  • Note: To capture the essence of the Italian culture, use only authentic products to bring your table that much closer to Italy.
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From Tuscany with love