In Italy it is common for this type of starters on most menus, each with an assortment of cured meats, and some regional authorities to look beyond. In Tuscany, Lard may be in Emilia-Romagna, Culatello Zibello, Friuli-Venezia Giulia San Daniele ham, etc. and homes across Italy, as is commonly served as the pasta for a meal. Fresh baked bread and a nice bottle of wine that is random butdelicious dinner alone, but it is equally attractive to the guests for dinner or serve together.
You will need:
- San Daniele Ham
- Salame crespone
- Porchetta
- Bacon
- Bacon
- Mortadella with pistachios
- A selection of cheeses, maybe each cow sheep and goat's milk varieties (for the first attempt to record, Parmigiano Reggiano, Pecorino Sardo and Dolce Blue Goat)
- Tartuflanghe truffleHoney
** All of this sausage and cheese can be replaced, of course, set the palate!
vacuum for the tag, leaving them at the counter for about 15 minutes to warm up, as this makes peeling the flesh from the separation of the leaves much easier. Arrange the meat on the plate. Cut the salami crespone at an angle, and remove the body around each disc. Arrange neatly on a plate. Cut the cheese into cubes and drizzle with truffle honey on the Parmigiano Reggiano.Alternatively, the whole piece of cheese on a plate of cheese and then cut apart a piece of every guest. Serve with fresh bread and a glass of recommended wine at your local wine shop. Buon Appetito!
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