When it comes to enjoying charcuterie like they do in Italy, less is more. The simpler the presentation, the more you’ll be able to appreciate the history and quality work that made that cured meat possible. Missy Robbins, chef-owner of NYC’s Lilia, shared a memorable experience abroad and a recipe to go along with it.

“I had proscuitto, butter and bread at this little town in Italy called Zibello. It’s something you so rarely see in the States, and I wanted to be able to share it with my guests at Lilia,” says Robbins. “The addition of Parmigiano and balsamic was an idea to tie ingredients all produced in the same region together.”