A tagliere is a board of Italian cured meats and cheeses served to share. It is the easiest high-margin starter a restaurant can run: no cooking, almost no waste, and when the labels say DOP or IGP, guests happily pay more. Build it for sharing and it sells a second round of drinks too.
What do DOP and IGP actually mean?
They are European quality marks. DOP (Protected Designation of Origin) means the whole product is made in one defined area to a strict recipe — Parmigiano Reggiano, Gorgonzola, Pecorino Romano. IGP (Protected Geographical Indication) ties at least one stage of production to a region — Mortadella Bologna, Salame Felino. On a menu these letters signal an authenticity guests trust, and trust is what they pay for.
Why does a board make money?
No kitchen time, shelf-stable stock and near-zero waste, with a price anchored to perceived quality. A board to share keeps the table longer and drives a second round of drinks. The named origin lets you price it well above a generic 'mixed antipasto', because the guest reads Parmigiano Reggiano DOP and knows exactly what they are getting.
How do you build the perfect board?
Balance soft and hard, sweet and spicy, fat and acid. As a starter, count roughly 80 to 100 g of cured meat and 60 to 80 g of cheese per person. Add something sweet (honey, fig, mostarda), something crunchy (grissini, bread) and something sharp (pickles, olives). Cut to order, serve at room temperature, and keep strong blue cheese slightly apart so it does not take over the board.
| Product | Mark | Role on the board |
|---|---|---|
| Parmigiano Reggiano | DOP | Savoury depth, in shards |
| Gorgonzola | DOP | Creamy blue contrast |
| Pecorino Romano | DOP | Salty sheep bite |
| Mortadella Bologna | IGP | Soft, sweet, pistachio |
| Salame Felino | IGP | Classic cured backbone |
| Capocollo | Cured | Rich, marbled, aromatic |
Frequently asked questions
How much per person on a sharing board?
As a starter, count roughly 80 to 100 g of cured meat and 60 to 80 g of cheese per person. For a main board or a generous aperitivo, raise both by about half.
What is the difference between DOP and IGP?
DOP means every stage happens in the named area to a strict standard. IGP means at least one stage — production, processing or preparation — is tied to that region. Both are protected by EU law.
Where can I buy DOP and IGP salumi and cheese in Switzerland?
LAPA supplies restaurants and gastronomy in Switzerland with DOP and IGP Italian cured meats and cheeses, whole or sliced, with refrigerated delivery and no minimum order.
Put a real Italian board on your menu
Give your guests a starter they recognise and trust. Explore the LAPA selection or call +41 76 361 70 21 to build your board. Refrigerated delivery in Switzerland, no minimum order.
Last updated: 27 June 2026
