One of our favourite things to do at the deli is create platters for you. Here are just a few we have made over the last year plus our top tips for constructing a deli platter at home. Most pictured are the boxed ones we developed during lockdown, we like working on boards too however, as we think they offer even greater freedom to be creative.
Our Top Tips
1. Play with textures and flavours. We like to consider the principle of five that is important in Japanese cuisine as it applies to taste (salty, bitter, sweet, sour and savoury), senses and colour.
2. Use three or more types of cheese, usually a blue, a harder cheese and then something to contrast.
3. Lay out all ingredients before you start constructing the board. Allow plenty of time to drain preserved veg antipasti of excess oil. Assemble as close to serving as possible.
4. Dress the salad afterwards to keep it looking fresh, we like to use a drizzle of balsamic glaze and/or a great quality pesto spooned on here and there. Tear the leaves rather than cutting.
5. Go with the flow when building your board, symmetry can be a good starting point but be as creative as you like! Be led by the ingredients and combinations.
6. We start with a base of salad leaves to create a nest to sit the other components into.
7. If you are adding charcuterie, experiment with folding or wrapping.
8. Add a few surprises, we like to pop on a few Amarena cherries which have a distinctive flavour, or some chocolates.
9. Use seasonal fruits and veg for colour. Keep them looking natural, for example grapes on the vine.
10. Place next to each other things that work well or look good together, some examples include mozzarella and peach or gorgonzola with pears or walnuts.
11. Fill all the gaps, use small fruits or sprigs of herbs to hep with this.
12. Ensure there are plenty of crackers or bread, this is definitely something we have learnt with experience!
See Stefano in action with this quick demo we made for a Christmas event last year.
Here is a suggestion of what you can find on our platters at the shop, ingredients do vary:
Traditional Italian Charcuterie
Vegetarian and Vegan Options available
Served with items from the following:
Artichokes, olives, tuna filled peppers, mushrooms, capers, broccoli flowers, aubergines, balsamic onions all preserved in olive oil
Seasonal fruit or veg and salad leaves
Balsamic vinegars, Italian pates and dips
If you'd like to order one you can do so here or by messaging us.