How To Build The Perfect Antipasti Board: Illustrated Guide

It’s almost al fresco season - let’s make it delicious.

Summer’s just around the corner, which means so are Aperol spritzes, al fresco dining, and of course… antipasti. If you’ve ever wondered how to build the perfect Italian snack board, one that’s balanced, delicious, and beautiful to look at, here’s the guide to end all guides. I even made printable cut-outs you can use to plan and build your dream board before it hits the table.

Sure, it’s easy to throw a few things on a platter and call it a day (and honestly, it’ll probably still taste great). But there is an art to finessing a truly gorgeous spread. From the thickness of your meat slices to balancing salty with sweet, just a bit of thoughtfulness can totally upgrade your aperitivo hour, and have you brushing off compliments all night.

Don’t be intimidated by the length of this post. I promise, crafting the perfect antipasti platter is far less stressful (and way more fun) than it looks. You don’t need a full supermarket sweep - just choose what you love and what works together.

Save this for your next soirée and get ready to antipasti like you’ve never antipastied before.

Step 1: Choose Your Ingredients by Category

A great antipasti board is all about mixing flavors, textures, and colors without overthinking it.

Here’s a simple formula to get you started:

Choose the following number of ingredients from each of these main categories. It’s just enough to keep things interesting, without overwhelming your board (or yourself).

Ingredient spotlight: ‘Nduja

A spicy, spreadable pork salume from Calabria. Think of it as Italy’s answer to meat butter - bold, fiery, and absolutely addictive.

Ingredient spotlight: Burrata

Born in Puglia, burrata is mozzarella’s creamier, dreamier cousin. Slice it open and the center (stracciatella) spills out like a soft cheese cloud.

Ingredient spotlight: Giardiniera

Pickled veg in vinegar and oil, often with a spicy kick. Originally from Italy, but famously adopted in Chicago Italian-American cuisine.

Ingredient spotlight: Taralli

These crunchy little snacks are like mini breadstick rings. They are often flavored with fennel or black pepper and served as a snack in southern Italy to accompany aperitivo hour.

Step 2: Mix in a Few Key Flavor + Texture Traits

Once you’ve got your ingredients, aim to include a mix of flavor and texture traits for balance and variety. You don’t need every one, but mixing them makes the board way more interesting to eat. This is the part most people skip - but it’s what makes a board actually taste good. Once you’ve chosen your ingredients, check that your platter includes at least 4–5 of these traits: