Antipasto Board with Salumi

As the workday ends in Bologna, laneways fill with gatherings of friends and co-workers ready to settle in with a glass of wine and platters of cured meats. With shopfronts filled with local produce and the simplicity of old wine barrels as tables, the laneways are soon buzzing with conversation. Honouring this much-loved tradition, the Pasta Poetry chefs have gathered a mini smorgasbord of Australian and Italian smallgoods.

Enjoy a delicious combination of flavours and textures to graze, featuring olives from Mount Zero, salami, prosciutto, pickled vegetables and more, enhanced by our house-made lavosh with fennel seeds. What do you call it when everything comes together perfectly? Poetry.

Chef's Tip: Leave the meats out for half an hour before serving so they come to room temperature, this will ensure the slices separate easily and can be enjoyed to their fullest flavour.

Ingredients (allergens in bold)

Prosciutto
pork, sea salt

Salami
pork, salt, herbs, spices, starter culture

Bresaola
beef, salt, herbs, spices Lonza pork loin, salt, black pepper, sodium nitrite, amaranth (natural dye)

Olives
mixed black, green and wild olives, olive oil blend (olive oil, vegetable oil), lemon, orange, garlic, chilli, rosemary, thyme

Pickled Vegetables
onion, cabbage, white wine vinegar (sulphites), sugar, salt, herbs, spices, water

Lavosh
‘00’ flour, olive oil, fennel seed, salt, water

Disclaimer

Store at 5 C or below. Consume within two days of delivery or freeze.

The Pasta Poetry kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.

These smallgoods are seasonal and are not always representative of the products that may be delivered.

If you have specific requirements (such as sensitivity to nitrites/nitrates) please contact us prior to ordering.