A cutting board that celebrates the Emilian gastronomic tradition, where the protagonists are Parma cured meats and aged Parmigiano Reggiano. Accompanied by a soft, aromatic herb focaccia. A convivial and authentic appetizer, designed to best enhance Viaemilia, Italian Pilsner with an elegant and herbal profile.
Prepare the focaccia: dissolve the yeast in lukewarm water. In a bowl, combine flour, salt, and oil, then add the water with the yeast and knead until you obtain a homogeneous mixture. Let it rise for at least 2 hours covered.
Roll out the dough onto 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 brown.
Prepare the cutting board: slice the cured meats thinly, arranging them neatly on a wooden cutting board. Add shavings of Parmigiano Reggiano, some halved figs, and some walnuts.
Complete the Parmigiano with a few drops of traditional balsamic vinegar and serve with the warm focaccia.
Viaemilia
Store in the fridge, well covered, the cured meats and Parmigiano Reggiano until serving. The focaccia can be kept in an airtight container for 1 day.
Italy
| 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 |
