Prepare all produce by washing and trimming.

Cut half the scallions lengthwise, leaving the centers uncut, and place in ice water to fringe.

Slice carrots into thin ribbons, roll into coils, and secure with toothpicks. Add to ice water.

Wrap each piece of sharp provolone cheese with a slice of prosciutto.

Seed cherry peppers and stuff with the wrapped cheese, then return to pickle brine.

Line a large platter with romaine lettuce leaves.

Spread shredded iceberg lettuce on the platter to support the tonno cups.

Create tonno cups by layering capicola, salami, and provolone slices into a pleated cone shape.

Secure the tonno cups with a frilled toothpick.

Place one tablespoon of tuna into each tonno cup.

Arrange the tonno cups around the edge of the platter, supported by the iceberg lettuce.

If using anchovies, create a space in the center of the platter for a ramekin to hold them.

Arrange the stuffed cherry peppers around the platter.

Stuff black olives with cream cheese and add them, along with the green olives, to the platter.

Stuff half of the celery with the remaining cream cheese and arrange them on the platter.

Score the cucumbers with a fork or zester and arrange them on the platter.

Scatter the artichoke hearts and mushrooms around the platter.

Add anchovies to the ramekin, if using.

Dry the scallions and unfurl the carrots.

Decorate the platter with the scallions, carrots, tomatoes, and remaining ingredients.

Serve with Italian bread, red wine vinegar, extra virgin olive oil, and parmesan shavings.