A platter that celebrates the Emilian gastronomic tradition, where the stars are Parma cured meats and aged Parmigiano Reggiano. All accompanied by a soft and fragrant herb focaccia. A convivial and authentic appetizer, designed to best enhance Viaemilia, an Italian Pilsner with an elegant and herbal profile.
Prepare the focaccia: dissolve the yeast in warm water. In a bowl, combine flour, salt, and oil, then add the water with the yeast and knead until you get a homogeneous dough. Let it rise for at least 2 hours covered.
Roll out the dough on an oiled baking tray, sprinkle with chopped rosemary and thyme, and bake in a preheated oven at 200°C for 20-25 minutes, until golden.
Prepare the platter: thinly slice the cured meats and arrange them neatly on a wooden board. Add flakes of Parmigiano Reggiano, some figs cut in half, and some walnuts.
Finish the Parmigiano with a few drops of traditional balsamic vinegar and serve with the warm focaccia.
Viaemilia
Store the cured meats and Parmigiano Reggiano well covered in the fridge until serving. The focaccia can be kept in an airtight container for 1 day.
Italia
| Energy (kcal) | 274.96 |
| Carbohydrates (g) | 22.81 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 14.23 |
| of which Saturates (g) | 5.29 |
| Protein (g) | 14.96 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.69 |
