200g soprassata (or 400g assorted salamis and cold meats)
A few salad leaves.
This is one of the most traditional antipasti served in Florentine
restaurants. In the home, an assortiment of cold sliced meats was generally
only served on important or festive occasions. Depending on the season, the
meat were often served with fresh or mature pecorino, ricotta or raveggiolo
cheeses, fresh raww beans or figs. Given its simplicity, it is essential
that all the ingredients are fresh and of the best quality. Arrange the
meats in circles on a serving dish and decorate with crisp, tangy salad
leaves. Serve the bread, sliced about a centimetre thick, in a basket. The
best wine to drink with these cold meats is a young and fairly light
Chianti, such as that from the "Colli fiorentini".