Daily Italian Recipe · Antipasto
Salami & Cheese Tagliere
A proper Italian tagliere needs no cooking: just good salumi, well-cut cheese and bread. This salami and cheese board pairs Milano and Felino with Asiago DOP and Montasio DOP for a generous antipasto for four.
Total time
30 minutes
Serves
4 people
Difficulty
Easy
Origin
All Italy
The tagliere takes its name from the cutting board on which salumi and cheeses are sliced and served. Found throughout Italy, it reflects local produce rather than one fixed national recipe.
This board brings together northern Italian traditions: Milano-style salami, Salame Felino from the province of Parma, and the cheesemaking heritage of Asiago and Montasio. Keeping each ingredient distinct lets their different textures and flavours speak for themselves.
Ingredients
Method
- 1
1. Take the chill off
Remove the cheeses and salami from the refrigerator about 20 minutes before assembling. Keep covered in a cool room, away from sunlight; in hot Hong Kong weather, use an air-conditioned space rather than a warm kitchen.
- 2
2. Prepare the board and accompaniments
Use a clean, dry wooden board or serving platter. Drain 60 g olives and place them in a small bowl so their brine cannot wet the cheese or salami. Slice 160 g bread about 1 cm thick and set it in a separate basket.
- 3
3. Cut the cheeses
Remove any wax, coating or inedible rind, following the labels. Cut the Asiago into small wedges and the Montasio into short slices about 5 mm thick. If either cheese is too mature to slice neatly, break it into bite-sized pieces instead.
- 4
4. Prepare the salami
Gently separate the Milano slices. If the Felino is supplied as a whole piece, remove any inedible casing and cut it slightly on the diagonal into slices about 2 mm thick; if supplied sliced, simply separate the slices.
- 5
5. Arrange without crowding
Place the two cheeses in separate areas of the board. Lay the Milano in loose overlapping folds and fan the Felino alongside it, keeping the varieties distinct. Add the bowl of olives, leaving room to lift each piece easily.
- 6
6. Serve immediately
Bring the board to the table with the bread and separate serving utensils. Serve without added salt or dressing: the cured meats, cheeses and olives already provide plenty of seasoning.
Chef's secret
Temperature matters more than decoration. Briefly taking the refrigerator chill off the cheese and salami makes their aromas more expressive; arrange the salami loosely rather than pressing it into dense stacks.
Did you know?
Tagliere literally means cutting board. Salumi is the broader Italian family of cured meats, while salame is one particular type—so a tagliere di salumi need not contain only salami.
Common mistakes
- Serving everything straight from the refrigerator, which mutes aroma and makes the cheese feel firmer.
- Cutting thick chunks of salami or packing slices tightly together, making them harder to enjoy alongside the cheese.
- Pouring oil, balsamic glaze or olive brine over the board, masking the individual flavours and making the bread soggy.
Storage & reheating
Refrigerate leftover salami and cheese separately in covered containers at 4°C or below within 2 hours of serving, or within 1 hour if the ambient temperature exceeds 32°C. Use handled, sliced leftovers within 2 days, or sooner if the product label directs. Keep olives refrigerated in their brine and store bread separately. No reheating is needed: briefly take the chill off only the portion you intend to eat. Discard perishables left out beyond these limits.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I assemble the tagliere in advance?
Yes. Arrange the salami and cheese up to 4 hours ahead, cover and refrigerate. Take the board out about 20 minutes before serving in a cool room, then add the olives and bread.
Should Asiago and Montasio be young or aged?
Either can work. Their texture changes with maturation, so cut softer cheeses into wedges or slices and break firmer, mature cheeses into small pieces. Follow the actual cheese rather than assuming an age from its name.
How much salami and cheese should I allow per person?
For an antipasto, this recipe provides 50 g salami and 50 g cheese per person, plus 40 g bread and 15 g olives. It serves four before a main course.