Easy Italian Tagliere Misto (Italian Meat and Cheese Board)

If you were to call this a charcuterie board, you wouldn’t be wrong. But! If you call it what it really is: an Italian Tagliere Misto, not only will your accuracy be spot-on, but you’ll also likely impress your fellow diners (which is never not a nice bonus). I’ve had the pleasure of hosting culinary tours to Italy via my family’s travel business, and when we were in Bologna last fall, I fell pretty hard for the Tagliere. I’ll share a little bit about what this lovely tradition is all about, as well as how I like to build my boards.

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What is a tagliere?

From the Italian “tagliare” the word “tagliere” simply means “to cut.” A tagliere is a cutting board, and you’ll often see them sold as boards for cutting fresh pasta, specifically (this tagliolini, tagliatele, etc.) A tagliere misto, as we’re highlighting in this article, is a board filled with Italian regional meats (salumi) and cheeses (formaggi). Were you to create just a board of cheeses, you would call it a “tagliere di formaggio.”

What is the difference between tagliere and charcuterie

When it comes to Italian tagliere and French charcuterie, the difference is mostly linguistic. The word vary from country to country. However, an Italian tagliere should feature only meats and cheeses from Italy. A charcuterie board isn’t so geographically restricted or specific.

What meats should I use on a tagliere?

Italian ones! That’s the only real requirement when building an authentic tagliere misto. But the specific salumi you choose should be based on your own tastes and preferences. A spicy salmi paired with a sweet-leaning ham could be great. Or, a tender mortadella with a super garlicky pepperoni … just try to offer varying flavors and you’re good to go.

What is the best wine to serve with an Italian tagliere misto?

I think and always suggest that you serve what you like. But traditionally, a nice Lambrusco from Emilia Romagna is the perfect choice. This is the wine I enjoyed while I sampled my first authentic tagliere misto in Bologna with Delicious Bologna.

What you’ll need for this Italian Tagliere Misto

This can really be whatever you want it to be. It can look, taste, feel and BE whatever you want it to be. Such is the greatness of a meat and cheese board in general, right? And let’s be honest – if you build it, they will come. Everyone loves a grazing board like this, because no two bites have to be the same, no two people’s experiences are going to look alike. This is cool! I mean, I love a great dip, but you can’t say the same for that entire food group, you know? When you dip, and I dip – we’re all dipping in basically the same way. Nothing wrong with that. But a grazing board is just a very individualized group experience, which is neat.

However, though you do get a ton of creative license when building an Italian Tagliere Misto board, there are a few key features that need to be in place in order for it to truly qualify. Firstly, there needs to be a selection of meats and cheeses. Anything else is really just extra (dare I say, “filler”). There can be nuts and fruits and crackers and jams galore, but if there isn’t a string showing of meaty, cheesy goodness on your platter – then we’re not looking at a true Tagliere misto. “Misto” means “mixed,” so you need both meat and cheese for it to all jive accordingly.

Regional Pride

Really, the wonderful thing about an Italian Tagliere Misto is the fact that it’s this canvas for regional culinary pride. Across Italy, people will set out their favorite local hams, cured meats, and gorgeous cheeses for noshing before (or even instead of) a meal. So, if you live in or near Parma, you’d certainly include some tasty Parma ham on your Tagliere. Furthermore, Parmigiano Reggiano is never not going to be present and accounted for. If you’re in the Emilia Romagna region, say in Bologna, then some pistachio-studded mortadella is a fine choice.

Ingredients For a Great Italian Tagliere Misto

Meat: Everything needs to be Italian, of course. But that’s really not restrictive at all, given that most cured meats we have readily available are Italian any way. Pepperoni, salamis, mortadella, prosciutto, Parma ham, Italian sausage. All are great choices!

Cheese: A good Parm or punchy Pecorino, some soft Fontina or even marinated mozzarella. Or! Maybe set out a plate of my Whipped Mozzarella for dunking and slathering. Honestly, a salty piece of roasted Italian sausage dragged through that cloud-like mozzarella with some honeyed sun-dried tomatoes is so delicious sounding I could cry.

The Extras: Here’s where you get to riff and improvise as you like. Again, your board needs nothing more than meat (salumi) and cheese (formaggi) to qualify as a tagliere misto. But I really love the little add-ins – the extra bites and nibbles that make these boards come all the way to life. Adding sweetness or spice, different textures and even temperatures of things can make a simple, unassuming tagliere into a truly show-stopping dining experience. Serve this as an Aperitivo Italiano – a pre-dinner grazing board with drinks or chilled Lambrusco, or as your whole dinner. You do you.

Nuts
Crackers
Crostini
Jams and mustards

How to make this Italian Tagliere Misto

As is the case with most grazing boards like this, the directions are up to your own interpretation. You certainly don’t have to create your tagliere in the exact same way I have here. It’s an “un-recipe” if that makes sense. I’m not sharing a formal recipe card today, in fact. I do find, however, that creations like this are nice when they come with some strong guiding inspiration on the front end.

Here, I’ve photographed a recent tagliere that I made for a family gathering and it was absolutely devoured by everyone. What a hit! And I’m not kidding when I say that people seemed to really enjoy the small-but-significant bit of info about the difference between Italian Tagliere and French Charcuterie. It’s great fodder for party conversation, which is a value-add right there, you know what I’m saying?

To create your board/platter:

Use a serving piece that is the right size for the amount of food you plan to set out. For example, you don’t want something so large that it will dwarf the food, taking the focus and adoring gazes away from the main event (that you worked to create). Furthermore, you don’t want to use something too small for all that goodness you went foraging for. Chances are, you’ve got the perfect vessel for your needs at any given time … just be creative and let the food be your guide (that is, incidentally, my life’s motto).
No need to overdo things. Just start with two meats. That’s what I do. Meat is half of the heart of a tagliere misto – you can’t have one without it. I just grab two meats that are totally different from each other to keep it interesting. If I feel like or need to add more, cool. So, maybe a soft and tender mortadella and a spicy salami (sopressata, pepperoni, genoa, oh my!). Or maybe some killer parma ham and like a pan-seared Italian sausage (personal favorite). You can’t go wrong, and you can’t mess it up.
Next, get cheesy with things. Since we’re using two meats (to start), I then add in two totally different cheeses. Different from each other, is what I mean. A soft and creamy fontina is wonderful with a salty and firm parmesan, for example. Then, you can just add and play around from there.
This is where things get fun and you can really let your flavor flag fly. Try adding a nut, a cracker, and a fruit and see how that works for you.
Lastly, I think all great boards – tagliere included – need a great spread or slathering agent. Here, I used a chili fig spread that was really great. But a mostarda or mustard would be cool, too. Even just some honey! Season your honey with some salt, pepper, and crushed chili, and BOOM. You’ve just really nailed it.

Let’s Talk Tagliere Cost, Shall We?

Now, maybe the elephant in the room here is the fact that this isn’t the cheapest array of foods ever assembled. No, this platter was a bit of a splurge, but you better believe that – even though I shot it for MKL – I shared it with my family, both immediate and extended. This all said, you can keep your Tagliere as simple and no-muss as you like.

Shopping and Cost-Saving Tips

Wholesale stores like Costco and Sam’s Club are great places to snag your Italian tagliere odds and ends for sure. But even Amazon might be a nice option for the nuts, crackers, and other tasty miscellany. It takes a little bit of pre-planning to do it that way, but there’s nothing at all wrong with that.

Also, one thing I almost always do when I shell out for a really nice tagliere is plan ahead for the eventual salad that will become of it. When arranged on a bed of peppery arugula and/or Romaine lettuce and dressed accordingly, the various moving parts in a tagliere misto really do make a fine salad.

Imagine this … arugula and fresh spinach topped with crunchy hazelnuts and pomegranate seeds and a sprinkling of grated fontina or parmesan cheese. Salty pieces of Parma ham or prosciutto (lightly crisped in a dry non-stick skillet), get tucked inside and are perfectly complemented by some chewy dates or dried apricots. A mustardy dressing made from that chili-fig spread on your tagliere board completes the delicious scene.

So, if the ingredients that you purchase for your Italian Tagliere Misto can be used for two totally different dining occasions – two meals essentially – it makes the price hit a little differently.