• Share Recipes

2 oz Prosciutto (thinly sliced)

2 oz Hot Capocollo (thinly sliced)

2 oz Soppresatta (thinly sliced)

2 oz Mortadella (thinly sliced)

4 oz cured spiced olives

4 oz aged provolone

2 oz grilled zucchini

2 oz Grilled eggplant

4 oz Marinated Artichokes

• Arrange all the meats, cheese and vegetables attractively on a large platter
• Serve with grissini and sliced baguette