Vasto Antipasto-secret recipe from 1820 Italy

Ingredients for 6:

1/4 lb hot cappicola
1/4 lb mild cappicola
1/4 lb prosciutto
1/4 lb salami
1/4 lb Virgina ham
1/4 very hard imported (aged) provolone
1/4 roasted red peppers (slice thinly)
1 cup celery (small slices)
2 hard boil egg
1 can anchovies
1 jar of marinated artichokes
3/4 head of iceberg lettuce
1 can of black olives pitted
4 pope tomatoes

Layer with lettuce first, meats second, and then vegetables. Make a second layer and place thin slices of hard boil egg and anchovy on top (decorate nicely.). Mix red wine vinegar, olive oil, salt and pepper to taste (more red vinegar is best!).

Serve with hard Italian bread.