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It’s not quite a meal, and it trumps basic finger food — but is there such thing as doing “too much” when it comes to the not-so-humble charcuterie board?

The answer is a resounding yes, according to chef-turned-venue manager Marco Mencaroni of Small Print in the CBD’s Print Hall precinct.

With his homeland a mecca of fine meats and cheeses, the Italian has worked in Michelin star restaurants and believes there’s a right and wrong way to dish up the popular bar appetiser, or dinner party crowd-pleaser.

“Sometimes I see (charcuterie) boards that are definitely too full, like literally too many ingredients that you don’t even know where to look,” he told PerthNow.

“Less is better than more sometimes.”

While Mr Mencaroni admitted selecting complimentary ingredients is

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