Pack an Italian Picnic

The menu

Sicilian Bruschetta

Antipasti Platter (see next page)

Limoncello Soda

 

Layered Torta with Ham, Provolone, Spinach, and Herbs

Buttery Semolina Currant Cookies

Packing tips

• Transport the caponata in a small, sealed container in a picnic basket. Wrap the toasts in a big napkin and put on top of the caponata. Stash the ricotta in a sealed container in a cooler.
• Freeze the limoncello overnight. If you have room, pack it, the syrup, and club soda in the cooler along with ice and lemon wedges. Otherwise, carry bottles separately and pour over ice at the picnic.
• For the cookies, use a pretty box with a lid or a vintage tin lined with tissue paper.

Next: Pack some antipasti

Pack some antipasti

Fill out your picnic basket with a trip to the deli: Pick up some good salumi (cured meats) and Italian-style cheeses. For a well-rounded selection, choose one or two salumi, one soft and creamy cheese, and one or two firm cheeses. Below are some of our favorites from Northern California; check out what’s made in your area.

Soft and creamy cheeses

Cabecou • Laura Chenel’s Chèvre
Crescenza • Bellwether Farms
Fresh mozzarella • Mozzarella Fresca

Firm cheeses

Mezzo Secco • Vella Cheese Company
Pepato • Bellwether Farms
Serena • Three Sisters Farmstead Cheese

Salumi

Coppa • P.G. Molinari & Sons
Finocchiona • The Fatted Calf Charcuterie
Prosciutto • Columbus Salumeria
Salametto • Fra’ Mani
Soppressata • Fra’ Mani

Accompaniments

Grissini (Italian breadsticks)
Italian-style olives (marinated with herbs and garlic)
Marinated artichokes

More great portable feasts: Eat well (really well) outdoors