Arrange the assorted deli meats, Parmigiano-Reggiano chunks, and sliced focaccia bread on a large platter.

Prepare Pinzimonio: Stir the olive oil, salt, and freshly ground black pepper in a small bowl until blended.

Arrange the assorted cut-up vegetables on a separate platter.

Serve the Pinzimonio with the vegetables as a dip.

Place the Marinated Olives in a small serving bowl.

To make Marinated Olives: Stir the olive oil, lemon zest, and dried crushed red pepper flakes in a heavy small skillet over medium heat until fragrant, about 1 minute.

Remove the skillet from the heat.

Add the Sicilian cracked green olives and kalamata olives to the skillet and toss to coat.

Add the chopped fresh basil leaves and toss again to coat.

Serve the Marinated Olives warm or at room temperature.

Place the Roasted Red Pepper Salad in a small serving bowl.

To make Roasted Red Pepper Salad: Preheat the broiler.

Cover a heavy baking sheet with foil.

Arrange the red bell peppers and orange bell pepper on the baking sheet.

Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.

Enclose the roasted peppers in a resealable plastic bag and set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the cooled peppers into 1/2-inch thick strips.

Toss the pepper strips, thinly sliced kalamata olives, olive oil, drained capers, chopped fresh basil leaves, minced garlic, salt, and freshly ground black pepper in a medium bowl to combine.

Cover the Roasted Red Pepper Salad and refrigerate for up to 2 days.

Serve, allowing guests to compose their own assortment of antipasti on their plate.