Cut the Pecorino Toscano and salami in slices about 1 cm thick, then form small squares, 3 cm on each side, and skew them on a kebab (short or long), alternating a slice of cheese, then salami and finally the olives. If you prefer, you can use mortadella ham instead of salami, or wild boar sausage, whichever you like best. Garnish creatively and the appetizer is now ready to be served.
200 g of seasoned Pecorino Toscano,
200 g of Tuscan salami
200 g of pitted black olives.