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Tagliere di Salumi e Formaggi Tipici

Tagliere di Salumi e Formaggi Tipici

This is more of an assembly task than a recipe, focusing on regional products.

Ingredients

  • Cheeses: Fontina DOP, Toma di Gressoney
  • Meats: Motsetta (dried beef/chamois), Lardo d'Arnad, Jambon de Bosses
  • Accents: Rye bread, mountain honey, or chestnuts in syrup

Utensils

  • Wooden serving board
  • Cheese knives

Preparation

  1. Slice the cheeses at room temperature to bring out the aroma.
  2. Arrange the meats and cheeses aesthetically on the board.
  3. Place small bowls of honey or chestnuts in the center to pair with the salty flavors.