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This past weekend a group of friends came over for dinner. The menu consisted of an amped-up charcuterie platter, tagliatelle bolognese, sautéed broccoli rabe, a variety of white and red wines, some from as close as upstate New York and as far away as France, and for dessert, various Italian pastries and cookies.

I decided to choose different styles of cheeses from multiple regions of Italy. The first of four was a buratta, consisting of mozzarella and cream made from cow’s milk originating in the Apulia Region, Southern Italy, Puglia. It has a very soft and creamy consistency and is a light flavored cheese. I like to drizzle some fruity olive oil and balsamic vinegar over the top to add a more distinct flavor. Pecorino di Pienza Rosso, made from sheep’s or ewe’s milk from the Tuscan Region, Central Italy. This cheese is a little lighter in flavor from from the robust Pecorino Romano, but definitely holds its own flavor wise. Gorgonzola Dolce made from cow’s milk, from the provinces of Lombardia and Peimonte in Northern Italy. Otherwise known as “The Sweet One”, this cheese has a creamy and buttery texture and is by far one of my favorite blue cheeses. I always serve this cheese with honey on the side. Last but not least, Calcagno, made with ewe’s milk from the regions of Sardinia and Campania, an island off the coast of Italy and South Central Italy. A hard cheese that’s flakey and smooth and is in the pecorino family.

I also like to include an array of meats on the platter. I chose a Salami Emilia, a nice traditional salami that has a smooth and sweet flavor. Prosciutto di Parma Pio Tosini, one of the best prosciutto’s I have ever tasted. Not as salty as the traditional prosciutto di Parma and exhibits a delicate buttery and nutty flavor. Soppressata, a dried salami that has a slightly pungent flavor and typically made with pork, but can also be made with beef.

Other items I like to include are olives, I used Alfonso and Castelvetrano Olives. Include a mixture of crackers, sliced fresh bread, honey, dried fruits, and spiced and flavored nuts are also a great addition. I really like the variety that Q’s Nuts has to offer. They are worth checking out at either their storefront at 348 Highland Avenue, Somerville or their website http://www.qsnuts.com.

For your next charcuterie platter, be adventurous, try items you never have before. It’s great to discover the limitless selection of specialty items that are offered. You don’t necessarily have to pick a theme like I did. It’s quite acceptable to mix things up. Always ask questions when you’re at the cheese counter. The cheese-mongers are more than happy to describe their products and have you taste before you buy. They also have great suggestions on how much product you need to purchase for the amount of people you are entertaining. Good luck and happy entertaining!