Prepare the bread: Slice the crusty Italian bread into approximately 1.5cm (0.6 inch) thick pieces. You can serve them as is, or for extra flavor and texture, lightly toast them. To toast, arrange the slices on a baking sheet and bake in a preheated oven at 180°C (350°F) for 8-10 minutes, or until golden brown and slightly crisp. Let them cool completely.

Arrange the cured meats: Take your serving board or platter. Begin by artfully arranging the thinly sliced prosciutto, salami, and capicola. You can fold them, roll them, or create loose rosettes to add visual interest and make them easy to pick up.

Add the cheeses: Place the chunks or slices of Parmigiano-Reggiano onto the board. Distribute the fresh mozzarella balls (bocconcini or ciliegine) around the board. Try to place them in different areas to balance the arrangement.

Incorporate the marinated vegetables: Add the marinated artichoke hearts, Kalamata olives, Castelvetrano olives, roasted red pepper strips, and sun-dried tomatoes to the board. Use small bowls or ramekins for items like olives or artichokes if you prefer, or place them directly onto the board, filling in the gaps between the meats and cheeses. This adds color and variety.

Garnish and finish: Tuck fresh basil leaves and rosemary sprigs around the platter for a touch of green and fresh aroma. Drizzle lightly with extra virgin olive oil over the meats, cheeses, and vegetables. If using, drizzle balsamic glaze in thin streams over parts of the platter for an added sweet and tangy element.

Serve: Place the prepared bread slices either directly on the platter or in a separate basket alongside the antipasto board. Serve immediately and enjoy the delightful array of Italian flavors.