Tagliere di Spalla, Bufala e Carciofini

Tagliere di Spalla, Bufala e Carciofini is a traditional Italian antipasto platter that showcases the harmony of cured meats, fresh cheese, and preserved vegetables. The dish consists of thinly sliced spalla (cured pork shoulder, similar to coppa or prosciutto cotto), creamy buffalo mozzarella (bufala), and marinated or grilled baby artichokes (carciofini). Originating from central Italy, where both cured pork and buffalo mozzarella are regional staples—particularly in Emilia-Romagna and Campania—the tagliere format reflects the Italian custom of sharing a composed board as a starter or light meal.

A great version of this dish hinges on the quality and provenance of each component. The spalla should be tender, slightly fatty, and delicately seasoned, often hand-sliced to preserve its texture. The bufala must be fresh, with a milky, tangy flavor and a soft, elastic consistency. The carciofini should be tender but not mushy, with a balance of oil, herbs, and acidity that cuts through the richness of the meat and cheese. Presentation matters as well: the ingredients are typically arranged separately on a wooden board, allowing each to be tasted individually or in combination.

Regional variations exist throughout Italy. In Tuscany, for instance, the spalla might be replaced with finocchiona or prosciutto Toscano, and the artichokes may be replaced with pickled vegetables or pecorino cheese. In Campania, the emphasis on buffalo mozzarella is stronger, and the artichokes are often preserved in olive oil with mint. According to the food guide Sentieri Golosi, a notable rendition is served at Trattoria da Bule in Bargino, Italia, where the platter highlights local cured meats and seasonal produce, embodying the rustic elegance of Tuscan cuisine.