Italian Antipasto Board & Wine
Prosciutto, Mortadella, Sopressata & Aged Cheeses
The Italian antipasto board celebrates Italy's extraordinary charcuterie tradition — silky prosciutto di Parma, speckled mortadella, spicy sopressata, and aged Parmigiano alongside olives and grissini. Italian wines were born for this board.
Best Wine Pairings
Bright acidity cuts through the richness of fatty salumi while its cherry fruit complements the savory depth — a natural Italian partnership.
Delicate bubbles and crisp green apple notes refresh the palate between bites of prosciutto and mortadella. Quintessentially Italian.
Sangiovese's natural acidity and herb-tinged fruit work especially well with cured meats seasoned with fennel and black pepper.
When the board leans lighter — prosciutto and mozzarella — this crisp, mineral white provides perfect contrast.
Frequently Asked Questions
What wine goes with Italian charcuterie?
Barbera d'Asti is the ideal match — its bright acidity handles fat perfectly while staying food-friendly. Prosecco Brut is the sparkling choice for a celebratory Italian spread.
What wine pairs with prosciutto di Parma?
Prosecco DOC, light Pinot Noir from Alto Adige, or Lambrusco Secco (dry) are classic pairings from the Emilia-Romagna tradition where prosciutto originates.
Can you drink Barolo with antipasto?
Barolo is too tannic and powerful for delicate sliced prosciutto — save it for brasied meats. Barbera or Dolcetto are far more antipasto-friendly Piedmontese choices.