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Antipasto di Salumi alla Mantovana — Coppa di Testa e Guanciale
Coppa di testa and guanciale bring two complementary expressions of cured-pork richness to this Mantuan-inspired antipasto.
The story
About the dish
Coppa di testa offers a softly set, deeply savory character, while guanciale contributes a firmer bite and concentrated cured-pork richness. Together they make a compact salumi plate with layers of salt, texture, and lingering savor.
Preserved meats have long helped northern Italian households extend the value of the whole animal. An antipasto like this turns that practical tradition into a shared opening to the meal.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.