This article, written by Brooke Bobb, appears on Vogue.
How to Assemble the Perfect Antipasto Plate for Holiday Entertaining
Taking your seat at a dimly lit table at Carbone in New York (if you’re lucky enough to get a reservation), you’re greeted with giant chunks of salty Parmesan cheese served by waiters in crimson tuxedos. Just behind them is a large cart full of fresh Italian bread, more cheeses, and a selection of cured meats and pickled vegetables. The titular Mario Carbone, chef and one-third of the restaurant group Major Food Group, clearly knows a thing or two about presentation—and delicious antipasti. He grew up cooking Italian food in his childhood neighborhood of Queens, New York; attended the Culinary Institute of America; and apprenticed at Mario Batali’s Babbo. Currently, alongside Rich Torrisi and Jeff Zalaznick, he owns and operates six of Manhattan’s most admired establishments: Parm, Santina, Sadelle’s, ZZ’s Clam Bar, Dirty French, and Carbone. The latter is one of Manhattan’s pinnacle Italian eateries, serving old-school family-style dishes and antipasti served on hefty boards, rolling carts, and colorful antique plates from Perugia.
It’s no wonder, then, that Carbone himself has the perfect collection of professional tips for putting together an antipasto spread for the holidays. As he says,
“When it comes to assembling meat and cheese boards, I always go the Italian-American route—as a culture, we’ve pretty much mastered the antipasti game.”
No argument there.
Here, his tips for creating an impressive board for holiday entertaining, plus all of the ingredients you need to get started: Read more at Vogue.