Tagliere Di Salumi appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Tagliere di salumi misti · Bologna
A wooden board of paper-thin Emilia-Romagna cured meats: mortadella, prosciutto di Parma, culatello, coppa, salame felino, with crescentine and a bowl of squacquerone cheese. The canonical Bologna aperitivo.
The salumi tradition of Emilia-Romagna is centuries old and DOP-protected: prosciutto di Parma since 1996, mortadella di Bologna since 1998, culatello di Zibello since 1996, salame felino since 2013. The tagliere as an aperitivo format took its modern shape in the postwar Bologna salumeria boom, when shops like Tamburini and Salumeria Simoni began offering counter seating with sliced-to-order boards.
Where to eat in Bologna:
- Tamburini
- Salumeria Simoni
- Paolo Atti & Figli