Il tagliere is a cutting board of local and regional carnivorous delights, usually served at the beginning of a meal as an antipasto.  As part of the classic Italian menu, it’s obviously classified as an antipasto di terra (land), as opposed to those di mare (sea).

Similar to the aperitivo, there is no one distinct way to prepare it; the selection is dictated by the region where you happen to be, as well as which products are in season.

Packed with a variety of sliced meats, cheeses, olives, and more – it’s always fresh, always flavorful, and always fantastic.