– Anchovy filets, rinsed and patted dry
– Prosciutto, sliced very thin (Italian ham)
– Salami, sliced very thin
– Copacola, sliced very thin (this is made from pork)
– Chunk white tuna, in bite-size chunks
– Asiago cheese, cut in thin strips
– Provolone cheese, cut in thin strips
– Italian fontina or fontinella cheese, cut in thin strips
– Parmesano Reggiano cheese, shaved into curls
– Marinated mushrooms
– Marinated artichokes
– Marinated Red Peppers
– Green olives
– Ripe olives
– Pepperoncini (pickled peppers)
– Pickled cherry peppers
– Sliced Hard-Cooked Eggs
– Romaine lettuce leaves (to line platter)


Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature.

IL Desco
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