Cheese and charcuterie boards can be perfunctory affairs, laid out with a scatter of pickles, a blob of mustard, some sliced baguettes. Not so at Sud Italia, the cozy Italian spot in Rice Village where chef Maurizio Ferrarese recently took over the kitchen.
His new menus include a festive, showstopping antipasto spread, with its array of house-made pickled vegetables and relishes, served in glass jars along with cheeses, a rustic toasted flatbread and Italian cured meats sliced thin - courtesy of an impressive new machine that has a place of pride in the dining room.
