WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic

février 23, 2024

In Italy many people think that "misticanza" is a particular type of salad, but in fact this term of dialectal origin is used to define a fresh and healthy mix of herbs or raw vegetables. Filling a bowl with misticanza is like preparing a white canvas on which to paint with a thousand colors. As a matter of fact, the secret ingredient for a light and delicate, but also delicious and tasty, mixed salad is only one: imagination.

The colors we have chosen for this tasty misticanza are the gold of Parmigiano Reggiano cheese, the pink of Parma ham and the deep, dark brown of our Goccia Nera Balsamic Dressing: a finishing touch that will captivate the eyes and the palate, a precious ink with which to sign this recipe and many other ideas that will light up your kitchen with creativity.

  

Preparation time: 5 minutes

Servings:
 2 people

Ingredients

250 g fresh misticanza salad
60 g Parma ham (Prosciutto di Parma DOP)
40 g Parmigiano Reggiano DOP 18 months Emilia Food Love
30-40 g walnut kernels
2 tablespoons Goccia Nera - Balsamic Dressing Aged Emilia Food Love
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper

Method

  1. Prepare two bowls and in each one arrange half of the fresh misticanza salad, previously washed and drained.
  2. Season the salad with a drizzle of extra virgin olive oil Colline di Romagna, add a pinch of salt and a sprinkle of pepper.
  3. Cut thin slices of Parmigiano Reggiano using the cheese slicer, add them to the salad along with the walnut kernels and then mix everything well.
  4. Enrich with some Parma ham roses and, as a finishing touch, garnish with Goccia Nera Aged Balsamic Dressing.

Tip

If you prefer a less thick dressing and a more pungent taste, replace Goccia Nera with Emilia Food Love PGI Balsamic Vinegar of Modena Aged.

MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic dressing EMILIA FOOD LOVE






Voir l'article entier

SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

mai 17, 2024 0 Commentaires

A recipe disputed among several European countries and famous worldwide, documented for the first time in Italyspecifically in Piedmontin the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.


Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.

Voir l'article entier →

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

mai 03, 2024 0 Commentaires

If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.


Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.

Voir l'article entier →

PASTA with Parmigiano Reggiano cream and pumpkin
PASTA with Parmigiano Reggiano cream and pumpkin

avril 19, 2024 0 Commentaires

It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.

Voir l'article entier →