TAGLIERE ECCELLENZA
2 SIZES AVAILABLE: 4 PEOPLE $100 or 10 PEOPLE $200
Tagliere Eccellenza is the second option of the taglieri we offer at Farinolio. “Eccellenza” literally means “Excellence”, as it reflects the uniqueness and perfection of the quality of the exquisite products you can find on this charcuterie board.
We are talking about refined delicacies, which come from specific geographic regions of Italy and are definitely rare to find in the United States.
The cured meats we use are: prosciutto Toscano, salame Golfetta, and speck, the cheeses are pecorino Toscano al tartufo, Roccolino del Mediterraneo with fresh herbs and burrata.
It is also accompanied by Castelvetrano green olives, Italian grilled artichokes, sundried tomatoes, a selection of Italian jams and spreads, and of course, our schiacciata bread.
La Schiacciata Toscana
The Tuscan “flatbread” is cooked in the deck of the oven and is prepared as a thin round sheet of dough with a dimple-pocked crust, which is brushed with our San Casciano Extra Virgin Olive Oil, and sprinkled with salt. The perfect texture of the schiacciata is crunchier on the outside and softer on the inside.
Prosciutto Toscano
Prosciutto Toscano is made exclusively from Italian pigs with traditional Tuscan recipes traced back to the House of Medici. A wide opening in the inside part of the leg allows for rosemary, juniper, bay leaf, garlic, salt, and pepper to fully penetrate during the aging process, delivering a unique flavor that will give a kick to any charcuterie antipasto.
Salame Golfetta
Golfetta Salame is produced from heavy pigs from the Parma and Friuli regions. Dry aged for more than 45 days, these special salame are ground with aromatic herbs and encased in a soft cotton cloth to allow the meat to breathe and interact with its environment. The salame is made in a way which reduces the amount of fat in the meat, while still retaining all its delicious flavors.
Speck
Speck is similar to prosciutto and produced through a process of first curing, then smoking the ham. Because of the smoking process and the use of the thigh exclusively, speck has a stronger flavor than prosciutto di Parma or prosciutto di San Daniele.
Burrata
Burrata is one of Italy's most beloved cheeses; you can serve it with a drizzle of extra virgin olive oil and flaky sea salt, which will highlight its fresh and tangy flavors. Spun by artisans in the heel of Italy, Burrata is produced locally using fresh milk from buffaloes that graze on the plateaus of Puglia. Its soft shell wrapped around a creamy center delivers a clash of sensations and a buttery consistency unlike any other. When cut open, the creamy interior is revealed as it slowly seeps from the center like rich cream.
Roccolino del Mediterraneo
It is a unique cheese produced with milk from local Bruna Alpina cows. The process of production and seasoning consists of soaking the cheese in salt water and then letting it mature on pine boards for six months in natural caves in Lombardy. Due to the humid climate conditions of the caves, Roccolino del Mediterraneo has an earthy, strong flavor. It is drier on the outside and definitely softer, creamer and slightly more golden on the inside. It is dipped in extra virgin olive oil and dried rosemary leaves, which adds notes of the Mediterranean sea coasts’ typical flavors.
Pecorino al Tartufo
Created using sheep’s milk and blended with fine pieces of local truffles, this cheese has a soft yet compact texture and a distinctive taste. The cheese has a full, balanced flavor from the milk, which is enhanced by the aromatic hints of truffle.
Enjoy this delicious cheese with Italian bread, and accompanied by a glass of wine and you will be transported directly to Tuscany!