Affettati Misti (Italian Cured Meat Platter)
Affettati Misti / Tagliere di Salumi
Photos shown represent typical presentations of this dish. Actual appearance, ingredients, and portions will vary between different establishments.
Description
Affettati Misti platters are ubiquitous throughout Italy, served in trattorias, osterias, enoteche, and homes. While available everywhere, the specific selection of 'salumi' varies significantly based on the region's specialties, reflecting Italy's diverse culinary landscape. It's a staple of antipasti and aperitivo culture nationwide.
Information on this page comes from multiple sources and careful research. While we aim for accuracy, details about this dish may vary by region, restaurant, and preparation style. We expressly limit our liability for any damages arising from reliance on this information.
Dietary Information
Milk
This dish is not vegetarian
This dish is not vegan
This dish contains gluten
Allergen and dietary information serves as a general guide only. Ingredients and preparation methods vary between locations. If you have allergies or dietary restrictions, please verify ingredients directly with the establishment before eating.
Serving information
Serving style
Served on a platter ('tagliere'), often wood or ceramic. Meats are thinly sliced and arranged, typically accompanied by bread, grissini, sometimes cheese, olives, or pickled vegetables. Portions range from small individual plates to large sharing boards.
Quick facts
Restaurants: Lunch (12:30 PM - 3 PM), Dinner (7:30 PM - 11 PM). Bars/Enotecas: Often longer hours, peak for aperitivo (6 PM - 8 PM). Salumerie: Retail hours (e.g., 9 AM - 1 PM, 4 PM - 7:30 PM).
Safety Tips
What to Look For
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Meats sliced fresh to order or from a high-turnover source
Ensures freshness and better texture, reducing risks associated with pre-sliced meats sitting out.
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Vibrant, appropriate colors for each meat type
Prosciutto should be deep red/pink, Mortadella pink with white fat, Salame varies but avoid dull/grey tones or excessive browning/drying at edges.
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Reputable source (good Salumeria, Trattoria, Enoteca)
Established vendors prioritize quality sourcing and proper handling/storage (refrigeration).
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Clean slicing machine and handling practices
Observe cleanliness if meats are sliced in front of you. Staff should use gloves or utensils appropriately.
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Served appropriately chilled (if applicable, though often served near room temp)
While often served at cool room temperature for best flavor, the meats must have been stored correctly refrigerated beforehand.
What to avoid
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Pre-sliced meats sitting uncovered at room temperature for long periods
Increases risk of bacterial growth and drying out.
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Meat with dry, dark, or discolored edges
Indicates lack of freshness or improper storage.
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Meat that appears slimy or has an off smell
Clear signs of spoilage; do not consume.
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Unusually low prices for premium meats (like Prosciutto di Parma)
May indicate lower quality or substitutions.
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Visible lack of hygiene at the vendor/restaurant
Poor cleanliness increases overall food safety risks.
Consuming raw or undercooked ingredients may increase your risk of foodborne illness. Always ensure hot dishes are properly heated and follow local recommendations for food safety. This information is not medical advice.
Price information
Price range
Budget tips
- Ordering as part of an 'aperitivo' deal (drink + food) can be cost-effective in bars.
- Prices vary based on quality, quantity, and types of meat included (premium meats like Culatello increase cost).
- Sharing a larger platter ('gran tagliere') among friends is common.
Value indicators
- Quality and variety of meats offered.
- Freshness of slicing.
- Generosity of portion relative to price.
- Quality of accompaniments (bread, cheese).
Where to Find This Dish
Local Salumerie
Specialty delis offer the widest selection and guarantee fresh slicing. Many have eat-in options.
Any Italian town/city
Daytime hours
Trattorias & Osterias
Traditional eateries always feature local salumi platters as antipasti.
Nationwide
Lunch, Dinner
Enotecas (Wine Bars)
Classic pairing with wine tasting menus or by the glass.
Nationwide
Evening, Aperitivo Hour
Vendor Tips
- Ask the staff ('cameriere' or 'salumiere') for recommendations or descriptions of local specialties.
- Specify if you want cheese included ('con formaggio') or just meats ('solo salumi').
- Observe where locals go for aperitivo or buy their salumi.
How to Order
Regional Variations
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Tagliere di Salumi e Formaggi
(Tagliere di Salumi e Formaggi)
A mixed platter including both cured meats ('salumi') and cheeses ('formaggi'), often regional pairings.
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Tagliere Regionale
(Tagliere Regionale)
A platter specifically showcasing cured meats from a particular Italian region (e.g., Emilia-Romagna, Tuscany, Umbria).
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Gran Tagliere
(Gran Tagliere)
A large, abundant platter meant for sharing among several people, often including a wider variety of meats, cheeses, and accompaniments.
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Affettati Crudi
(Affettati Crudi)
A platter focusing only on raw cured meats like Prosciutto Crudo, Culatello, Salame, Coppa (excluding cooked items like Mortadella).
Cultural context
History
The art of curing meat in Italy dates back centuries, born from the necessity of preserving pork and other meats before refrigeration. Each region developed unique methods and recipes based on local climate, available spices, and traditions, leading to an incredible diversity of salumi (PDO/PGI protected products are numerous). The 'tagliere di affettati' (platter) evolved as a way to showcase this bounty, becoming a staple of Italian hospitality and dining culture.
Local significance
Represents Italian culinary tradition, regional diversity, and the art of 'salumeria'. A symbol of conviviality and sharing.
Eating customs
- Often the first food served at a meal.
- Meats are typically eaten with bread or grissini.
- Paired commonly with local wines (red, white, or sparkling depending on region/meats).
This guide presents information gathered from various sources. Regional differences and personal experiences may vary. The information provided is not professional advice.