Chef inspiration
Antipasto di Salumi alla Mantovana — Cantaloupe e Capocollo
Sweet cantaloupe and onions brighten the savory depth of coppa di testa and capocollo in this Mantuan-inspired antipasto.
The story
About the dish
Coppa di testa and capocollo supply the plate’s cured-pork savor, while cantaloupe brings juicy sweetness and onions add a brighter aromatic edge. The contrast keeps the salumi rich but not heavy.
Pairing fruit with cured meat is a familiar Italian expression of contrast: sweetness softens salt, and the salumi in turn makes the fruit taste even more vivid.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.