Chef inspiration
Antipasto di Salumi all’Italiana
This special balances capocollo, salame, bresaola, mortadella, and squacquerone, bringing salt-cured depth, rounded savor, and a clear, distinctive flavor of its own.
The story
About the dish
Antipasto di Salumi all’Italiana is anchored by capocollo, salame, bresaola, and mortadella. Taste it for salt-cured depth and rounded savor from capocollo, a clear, distinctive flavor of its own from salame, and a clear, distinctive flavor of its own from bresaola.
The cured meat or cheese in the dish is more than seasoning: across Italy, these foods preserve local knowledge about animals, landscape, climate and time.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.