The array of traditional Italian dishes is nearly endless, but if we were to pinpoint the quintessential Italian appetizer, the choice becomes remarkably simple: “salumi e formaggi”, a.k.a. cured meats and cheeses. Why is this the most typical Italian appetizer? Because cured meats and cheeses are staples in every Italian refrigerator. They are an easy, convenient option that pleases everyone. Unless you’re vegan or vegetarian…
All you need to do is arrange a beautiful serving platter, or better yet, a rustic wooden board, with an assortment of cured meats and cheeses. And voilà! You have the perfect Italian appetizer, which also serves as an ideal accompaniment to an aperitivo, especially one featuring wine. Cured meats and cheeses pair wonderfully with wine, particularly red.
Now that you know what’s the most typical Italian appetizer, you’re likely wondering: which cured meats and cheeses are the most typical? This is a challenging question to answer, as each Italian region boasts its own unique varieties, and every Italian has their personal favorites. However, market data can provide some clarity, revealing the most consumed cured meats and cheeses in Italy. This offers a valuable insight into the most popular choices in the Belpaese.
The Best Italian Cheeses
From cow, buffalo, sheep, or goat. Soft, fresh, or aged to perfection. Italy is home to nearly 500 varieties of cheese, with 375 of them officially listed as traditional agri-food products. In truth, the variety is even more extensive: the Italian Wikipedia page lists over 1,400 cheeses in alphabetical order!
So, which cheeses are the most beloved in Italy? Grana Padano and Parmigiano Reggiano top the list as Italian favorites, followed by Gorgonzola, Mozzarella (especially buffalo mozzarella), Pecorino Romano, Asiago, Provolone Valpadana, and Taleggio. Fresh cheeses like Crescenza, Stracchino, and Ricotta also enjoy widespread appreciation and consumption.
Parmigiano Reggiano
Known as the “King of Cheeses”, Parmigiano Reggiano is a hard, granular cheese that is widely used in Italian cuisine. It is often grated over pasta dishes and risottos, but it’s perfect as a table cheese as well. Parmigiano has a minimum aging period of 12 months, but some are aged for up to 36 months or more, developing a richer and more complex flavor.
Only cheese produced in the provinces of Parma, Reggio Emilia, Modena, Bologna (to the west of the Reno River), and Mantua (to the east of the Po River) can be labeled as Parmigiano Reggiano. Outside the European Union, the name “parmesan” is legally used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano. If you want real Parmigiano, don’t buy parmesan!
Mozzarella
Fresh Mozzarella, particularly the one made from buffalo milk (Mozzarella di Bufala Campana), is immensely popular. It is commonly used in salads, pizzas, and as a fresh accompaniment to various dishes. Mozzarella di Bufala Campana is made from the milk of water buffaloes, which are believed to have been introduced to Italy in the 7th century. Here’s where you can find the best buffalo mozzarella in Italy. Fresh Mozzarella is often sold in brine to keep it moist and maintain its texture. When made from cow’s milk, it is simply called Fior di Latte.
Grana Padano
Similar to Parmigiano Reggiano but slightly milder, Grana Padano is one of the oldest hard cheeses in Italy, produced by monks in the Chiaravalle Abbey near Milan in the 12th century, almost 1,000 years ago. Unlike Parmigiano, Grana Padano cheese can be produced in a larger area and includes the use of preservatives, but it’s always a PDO product.
Gorgonzola
This is a blue-veined cheese that comes in two varieties, Gorgonzola Dolce (sweet and creamy) and Gorgonzola Piccante (sharper and more robust). It is used in salads, pasta dishes, and as a spread, perfect to match with fruits and nuts. Named after the town of Gorgonzola near Milan, this blue cheese has been produced for over a thousand years. Another PDO Italian delicacy.
Pecorino Romano
Made from sheep’s milk, PDO Pecorino Romano is a hard and salty cheese that is often grated over pasta dishes, especially in Roman cuisine. Pecorino Romano is an ancient cheese that was a staple in the diet of Roman soldiers. It is traditionally made in the regions of Lazio, Sardinia, and the province of Grosseto in Tuscany.
Ricotta
A fresh cheese with a mild, slightly sweet flavor. Ricotta means “re-cooked” in Italian, as it is made from the whey leftover from the production of other cheeses. It’s a versatile, key ingredient in many Italian desserts, including cannoli and cheesecake, as well as savory dishes like ravioli.
Under Italian law, ricotta is not classified as cheese but rather as a dairy product. This is because it is not produced through the coagulation of casein but from the proteins in whey, the liquid part that separates from the curd during cheesemaking. Ricotta can be made from cow’s milk, sheep’s milk (which has a more intense flavor), goat’s milk, buffalo milk, or a blend of these. Nutritionally, it is considered a low-fat product, containing between 130 and 240 kcal per 100 grams.
It is produced in nearly every Italian region, but only two varieties have received PDO status: Ricotta Romana (made from sheep’s milk) and Ricotta di Bufala Campana. There are also unique varieties, such as baked ricotta and smoked ricotta, each offering a distinct taste experience.
Provolone
A semi-hard cheese that varies in flavor from mild to sharp, provolone is often used in sandwiches, pizzas, and as a table cheese. Provolone cheese has its roots in southern Italy but is now predominantly produced in the northern regions. It is the stretched-curd cheese with the most diverse range of shapes and weights among all the Italian cheeses. The typical forms, however, are four: salami-shaped, melon/pear-shaped, trunk-conical, and flask-shaped.
There are two main varieties: sweet and piquant. Both types can also be smoked, resulting in intriguing combinations of flavor and aroma. Since the 1950s, it has been known as Provolone Tipico, a designation that was replaced in the 1990s by Provolone Valpadana DOC. Since 1996, it has proudly held the PDO status.
A linguistic curiosity: in Italian, the term “provolone” also refers to a man particularly adept at the art of flirting. In other words, a man who tries to court all women. To understand the origin of this amusing expression, it is helpful to trace the etymology of the word in its original context. “Provola” and its augmentative “Provolone” derive from “prova”, meaning trying/tasting: the cheese was indeed tasted before being packaged. It is possible that this saying comes from the idea that a “provolone” is someone who “tries” with any woman, seeking attention.
Asiago
Available in both fresh (Asiago Pressato) and aged (Asiago d’Allevo) varieties, Asiago cheese is used in cooking and as a table cheese. It has been produced in the Asiago Plateau in the Veneto region for over a thousand years, and it is the fourth PDO cheese made from cow’s milk in terms of production quantity.
Fontina
This semi-soft cheese with a mild, nutty flavor is commonly used in fondue and other melted cheese dishes, but it is perfect as a table cheese as well. Fontina is a PDO cheese produced only in the Aosta Valley, with a unique earthy flavor due to the cows grazing on mountain herbs. Traditionally, it is the arpian (the alpine shepherd) who prepares Fontina in the mountain cabins, which provide the perfect humidity and temperature for aging (at least 3 months). Its origin dates back to 1270.
Taleggio
Taleggio is a semi-soft cheese that has been produced since the 10th century and is named (in the beginning of 1900) after the Taleggio Valley in the Lombardy region. It has a distinctive strong aroma due to the washed rind, but the flavor is relatively mild and fruity.
The Best Italian Cured Meats
The term “salume” originates from the Latin “salumen”, which referred to foods preserved in salt, including fish. Nowadays, “salumi” encompasses all meat preparations that undergo specific processing methods. This category includes both encased and non-encased cured meats.
The distinction between encased and non-encased cured meats lies in their preparation. Non-encased cured meats use whole pieces of meat, such as the leg or shoulder, while encased cured meats are made from various cuts that are placed inside a casing (a “bag” made of natural or artificial intestine). For a quick example: prosciutto is a non-encased cured meat, while mortadella or any type of salami is an encased cured meat.
Beyond the encased and non-encased classification, there are other distinctions based on different parameters. The first is the cooking method (raw or cooked), and the second involves the meat processing techniques. In this case, there are aged and smoked cured meats.
Pork is undoubtedly the most commonly used meat for salumi, but meats from other animals (such as donkey, beef, goat, horse, goose, sheep, wild boar, deer, and roe deer), and even fish, such as Sicilian tuna ficazza and trout salami from Trentino and Piedmont, are also utilized. Altogether, there are about 300 types of cured meats.
Which cured meats are the most cherished in Italy? Here again, let’s have a look at consumption data. Prosciutto Cotto (cooked ham) tops the list, followed by Prosciutto Crudo, Mortadella, Salame, and Bresaola. Coppa (capocollo), Pancetta, and Speck also enjoy significant popularity. When it comes to Prosciutto Crudo, it’s worth noting the various varieties, with Prosciutto di Parma and Prosciutto San Daniele being the most appreciated and consumed in Italy.
Prosciutto Cotto
The meat is seasoned with brine and then slowly cooked at a low temperature to retain its moisture and flavor. Prosciutto cotto has a soft, juicy texture and a mild flavor, making it different from the more intense taste of raw prosciutto. It is commonly used in paninis and as a topping for pizzas, and of course, it can also be served as part of an antipasto platter. It tends to be lower in fat and salt compared to other types of salumi, making it a popular choice for those seeking a healthier option.
Prosciutto di Parma
A type of dry-cured ham from Parma, this is one of the most famous Italian cured meats both domestically and internationally. Prosciutto di Parma must be aged for at least 12 months, but some varieties are aged for up to 36 months, resulting in a more intense flavor. Authentic Prosciutto di Parma is marked with the Parma Crown, a five-pointed ducal coronet, stamped on the rind as a guarantee of quality and origin. It has the European PDO certification (Protected Designation of Origin).
Prosciutto di San Daniele
Similar to Prosciutto di Parma but from the Friuli Venezia Giulia region, it is known for its sweet and delicate flavor. The unique microclimate of San Daniele del Friuli, with its combination of Alpine and Adriatic influences, contributes to the distinctive flavor and texture of this prosciutto, cured using only sea salt and the region’s air, with no additives or preservatives. Prosciutto di San Daniele has the European PDO certification.
Salame (plural: salami)
There are hundreds of regional varieties of salami in Italy, each with its own unique blend of spices and methods. The tradition of making salami dates back to Roman times, when it was a method of preserving meat for long periods. Various types of salami are popular in Italy, including Salame Milano, Salame Napoli, and Finocchiona (a Tuscan salami flavored with fennel seeds).
The salami leads us to explore other intriguing Italian linguistic curiosities. The first is “sei un salame” (you’re a salami), an expression used to describe someone who is particularly clumsy or careless. It’s certainly not a compliment, but rather a way to good-naturedly tease someone who’s a bit awkward. The origin of this definition may be connected to the fact that salami is a minced meat, a soft mush that needs time to firm up. Hence, the association with a person who lacks structure, reliability, character, and a strong personality.
If we want to immobilize someone, we say “lo leghiamo come un salame” (we tie him up like a salami). “Rimanere come un salame” (to stay like a salami) means to remain stunned or astonished. Finally, “avere le fette di salame sugli occhi” (to have slices of salami on your eyes) means to be blind to reality, missing something obvious. This last expression is also used with ham, “avere il prosciutto sugli occhi” (to have ham on your eyes).
Mortadella
Originally from Bologna – and called by many simply with the name of this city – mortadella is a large Italian sausage made of finely hashed or ground heat-cured pork, flavored with spices, and often with pistachios or olives. Mortadella has been produced since at least the 14th century in Bologna, and its name is thought to derive from “mortarium”, a Roman mortar used to grind the meat. Mortadella Bologna has PGI (Protected Geographical Indication) status, ensuring its production is limited to a specific region and follows traditional methods.
Coppa
Also known as capocollo or capicollo, this is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. Traditional coppa is often made by small, artisanal producers using family recipes handed down through generations. Capocollo di Calabria and Coppa Piacentina boast the PDO status, while Coppa di Parma the PGI one.
Pancetta
An Italian bacon made of pork belly meat that is salt-cured and often seasoned with various spices (such as black pepper and cloves) and sometimes smoked. Find out more about pancetta and the difference with American bacon here.
Bresaola
Air-dried, salted beef that has been aged for two or three months until it becomes hard and turns a dark red, almost purple color. Bresaola is one of the leanest types of cured meat, making it a popular choice for those looking for lower-fat options. The unique flavor of bresaola comes from the specific Alpine air of the Valtellina valley in Lombardy, where it’s traditionally made. The bresaola produced in Valtellina is recognized as a PGI product; very tasty variants are horse bresaola and deer bresaola, other variants include buffalo, zebu, turkey, and pork bresaola.
Speck
A type of smoked prosciutto that is typically produced in South Tyrol. It is cured with salt and various spices, then lightly smoked. Speck undergoes a double curing process – first with salt and spices and then a light smoking. This gives it a unique flavor that’s both smoky and savory. Speck Alto Adige has PGI status, which ensures it is produced in South Tyrol using traditional methods.