Lardo and Chestnut Antipasto

Here’s a fantastic idea for lardo, a cured meat that works well in cooking – Mario Matassa’s recipe is a wonderful combination of flavours

Lardo and chestnut antipasto

Serves 4
Preparation time 10 minutes
Cooking time none


• 12 small slices of rye bread

• 12 slices of lardo

• 16 pre-cooked chestnuts

• a sprig of rosemary, finely chopped

• honey

• freshly ground black pepper



1 Arrange a slice of lardo on each piece of rye bread and place three rye breads on each serving plate. Evenly distribute the chestnuts between the plates and sprinkle with rosemary. Trickle honey over the top of the lardo and season to taste with pepper to serve.