TAGLIERE TRADIZIONALE
2 SIZES AVAILABLE: 4 PEOPLE $65 or 10 PEOPLE $130
Tagliere Tradizionale is one of the two options of tagliere we offer at Farinolio. “Tradizionale” literally means “Traditional”, as it consists of a selection of cured meats and cheeses of the purest and simple, but always very sophisticated Italian Tradition.
The products you find on this tagliere are all imported from Italy, and our suppliers are carefully selected based on the meticulous work and effort they put into producing the highest quality delicacies.
On this charcuterie board, you will find three types of meat, Prosciutto di Parma, Salame Ventricina, and Mortadella; three kinds of cheese, Pecorino Toscano stagionato, Pecorino Toscano al pistacchio, and Robiola, together with Castelvetrano green olives, grapes, and a selection of Italian spreads and jams. Last but not least, both two options of charcuterie boards are accompanied by our fresh baked schiacciata bread.
La Schiacciata Toscana
The Tuscan “flatbread” is cooked in the deck of the oven and is prepared as a thin round sheet of dough with a dimple-pocked crust, which is brushed with our San Casciano Extra Virgin Olive Oil, and sprinkled with salt. The perfect texture of the schiacciata is crunchier on the outside and softer on the inside.
Prosciutto di Parma
Certified-cured pork from the Parma region, prosciutto di Parma is prized for its mild and delicate sweet flavor and buttery texture. As it ages, it can also take on a slightly nutty or earthy flavor.
Ventricina Salame
The ventricina on your tagliere is produced by Rovagnati, who carefully regulates the diets of the pigs used to produce this flavorful salame. The slow process of raising these animals leads to a balanced combination of meat and flavor, and their Master Salami specialist ensures daily the quality of their product.
Mortadella
Originally from Bologna, mortadella is a rich Italian sausage with a silky smooth texture. Mortadella typically has a strong pork flavor which is broken up by hints of black pepper. Also, the mortadella we use has sliced pistacchi as well, to add a subtle nutty flavor.
Prosciutto Cotto “Gran Biscotto”
Prosciutto Cotto, or “cooked ham” is slowly cooked at precise and controlled temperatures, and then cut into tender slices. The production process is different from the one for Prosciutto Crudo.
Pecorino Toscano
The heart of Tuscan cheese making, pecorino Toscano is cheese exclusively made from sheep’s milk produced between September and June. It is a delicious cheese that tends to be smaller and milder than other types of pecorino.
Robiola
A cheese with roots tracing back deep into history, robiola is a delicious spreadable blend of cow, goat, and sheep’s milk. For hundreds of years, the farmers of Italy’s Piedmont region have cultivated and mastered the production of this cheese, resulting in a sweet yet slightly tangy flavor that is wonderful both on its own or spread across freshly baked bread.
Castelvetrano Olives
Castelvetrano olives are a Sicilian olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty texture. They grow in the Valle del Belice region of southwestern Sicily.
Selection of Italian jams and spreads
Tagliere Tradizionale comes with fig jam and black olive spread. In Italy, the combination of jams and spreads with cheeses, bread, and cured meat is very popular.
When you go to a restaurant in Italy, and you are going to find tagliere di salumi e selezione di formaggi e marmellate, you know for sure that you want that as your antipasto.