Chopping Board of Salumi Calabresi with Monacali Black Olives

Il Calabrian cold cuts board is the most authentic and convivial aperitif Calabria has to offer. Soppressata, capocollo and nduja sit alongside the Black Monk Olives hand-crafted seasonings for a cutting board full of intense flavors, smoky aromas and calibrated spiciness. Perfect for welcoming guests in style.

Ingredients for 4-6 people

• 150 g of Soppressata Calabrese (sweet and spicy)
• 150 g Capocollo Calabrese
• 80 g of Nduja from Spilinga
• 200 g of seasoned Black Monk Olives
• Homemade Calabrian bread or artisanal crackers
• Calabrian pecorino cheese in flakes
• Dried figs to taste.

How to compose the cutting board

1. Arrange the cold cuts in a fan shape on a wooden cutting board, separating soppressata and capocollo.
2. Place the nduja in a small jar or bowl in the center.
3. Spread the black monk olives in a small bowl next to the cold cuts.
4. Add flakes of Calabrian pecorino cheese and some dried figs for sweet-savory contrast.
5. Complete with slices of homemade bread or crackers.
6. Serve at room temperature with a good Calabrian red wine.

Tips

Take the cold cuts out of the refrigerator at least 20 minutes before serving: at room temperature they release all their flavors. Nduja can be spread directly on bread or melted in a pan as a condiment.