The trick to putting together a cold cuts board that withstands the heat and stays beautiful for hours

The key is to understand which ingredients can withstand the heat and how to organize them to keep the board nice and safe for longer.

Avoid soft, buttery cheeses like brie, camembert and cream cheese. They melt or run off quickly.

Go for

• Parmesan (in cubes or thick shavings)
• Grana Padano
• Cured Provolone
• Grilled cured cheese (served cold, it's great!)
• Firm half-cured cheese

Bonus tip: keep the cheeses refrigerated until the last moment before serving.

Salami and fatty hams tend to sweat in the heat. Prefer the drier, cured ones.

Good options:

• Copa (capocollo)
• Italian salami
• Bresaola (cured beef)
• Sliced smoked chicken breast

Avoid bologna or sausages with too much marbling.

Not all fruits are heat-friendly. Soft fruits like strawberries, mangoes and bananas oxidize or soften quickly.

Prefer:

• Grapes (whole, with stem)
• Dried apricots
• Dried figs
• Cherry tomatoes
• Olives
• Chestnuts and walnuts

And no milk-based sauces or creams - they go sour quickly. Prefer jams, mustards or honey in small jars.

Use a thick wooden or slate board (it heats up less) and, if possible, place it on a tray with ice underneath, using some kind of support.

Another tactic: intersperse green leaves (such as mini watercress or arugula) under the cheese and cold cuts. They act as a thermal insulator and absorb moisture.

Set up the board with everything already cut and chilled. Take it out of the fridge just 10 minutes before serving and keep it in a shaded place or near a bucket of ice if the event is long.