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Getting on Board! Local entrepreneur offers gourmet charcuterie boards and boxes b y Te s s F a r m e r
Elisabetta Coli
F rom the banks of a coastal town in central Italy to the shores of the Gulf of Mexico in Florida, Elisabetta Coli has brought her love and appreciation of good food to visitors and locals on 30-A. Born and raised in Livorno, Italy, Coli spent most of her afternoons growing up with her grandmother cooking and preparing daily meals and the very- important family meal every Saturday. “Our friends and family would spend at least four hours around the table together, laughing, talking and just enjoying being in each other’s company,” says Coli. “It was such a part of our culture and community.” Coli moved to Pensacola when she was 17, where her mother was originally from, and eventually moved east to Santa Rosa Beach three years ago. She planted roots here and in 2020 started her own business—Buon Appetito 30a—creating gourmet charcuterie boards to meet the demands of local charcuter-freaks. Growing in popularity in America over the years, the popular food craze offers the perfect snack and grazing for meals, parties or special occasions. Before we get to the here and now, here’s a bit of a history lesson. Charcuterie is derived from the French words for cooked meat. The word was used to describe shops in 15th century France that sold products that were made from pork. However, the practice of salting and smoking meats to preserve them dates back about 6,000 years to ancient Rome. Many of the common meats considered to be charcuterie include capocollo, salami, and prosciutto. Dry-cured chorizo and mortadella are also regularly-used meats while the cheese is solely based on preference. Coli says it comes down to what pairs better with the meat on your platter, and she has recommendations if you need assistance deciding. A typical board has a
She also adds homemade spreads and dipping oils to complement the meats and cheeses. Customers keep the boards and they also come with a honey jar, crackers, berries, grapes, dried fruits, nuts, mustard, olives, and pickles. Coli customizes the boards for vegetarian and gluten-free clients, too. A range of sizes are offered as well as a grazing box which serves two to four people. Customer Chelsea Sepa called Buon Appetito 30a prior to her visit earlier this year. “Elisabetta helped me ask my best friend to be my maid of honor… with cheese! It was the perfect, most personalized ‘proposal’ I could think of, being that I’m a huge charcuterie fan and it’s something often on the table at gatherings,” says Sepa. “As someone who doesn’t live in the area, Elisabetta really went above and beyond in multiple ways to not only personalize my order by including a custom note at my request, but also offered creative touches for making everything extra special. Needless to say, my friend said yes and commented on how delicious and thoughtful certain elements were, especially the dates stuffed with mascarpone, crisp fresh fruit and quality-aged cheddar.” “I love that I can play as part in bringing together friends and families, especially during this time in the world,” adds Coli. “Community and food is such a part of culture and it’s been so rewarding to offer something special for my customers. Food and snacking always offers a way to celebrate the simple pleasures in life!”
variety of different cheeses; Bellavitano, aged cheddar, or aged gouda are popular choices. So are cheeses like gruyere or Parmigiano-Reggiano. “There should always be contrasting cheeses so each bite can have a different flavor profile to it,” adds Coli. She sources local ingredients from the Seaside and Rosemary Beach farmers’ markets as well. “Salty meats such as prosciutto go well with chilled, sparkling wines. That is because they are low in alcohol content, high in acid, and a little sweet to balance out the saltiness. Sauvignon Blanc or Pinot Noir would be great choices, too,” she adds. Historically, full-bodied red wines, like Merlot or Cabernet, are commonly paired with charcuterie. Coli has worked in the restaurant industry for several years and this new endeavor has offered her a creative outlet to express her passion for food and design. “So many people are loving the visual presentation of colors and textures as well as special touches like the bruschetta crostini and the traditional Italian almond cookies I make from scratch called Ricciarelli.”
Find Buon Appetito 30a online at buonappetito30a. godaddysites.com, or email: to buonappetito30a@ gmail.com or call (850) 530-6392,
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