Small slices of gratinated “Polenta” with “Padus” salami cut into small cubes Ingredients for 4 persons: Whole milk: 750 g Meat broth: 750 g “bramata” [coarse-grained] “polenta” flour: 500 g “Padus” salami cut into small cubes: 200 g Butter: 30 g Salt: 10 g PREPARATION: Mix the broth with the milk and bring the mixture …

Bread with Pears to be combined with “LA GABBIANELLA” Salami Ingredients for 4 persons: 500 gr. of “Biga” [dry and leavened pre-mixture/ferment] obtained from 280-300 w wheat 100 gr. “0” type weak flour 10 gr. Salt 5 gr. Malt 30 gr. Oil 40 gr. Water 300 gr. “Abate” pears cut into small cubes PREPARATION: Create …

Wholemeal Noodles with “Culatello” “LE VALLI” and squash blossoms Ingredients for 4 persons: For “tagliatelle” [noodles]: “0 “ type flour: 200 g Buckwheat flour: 100 g Whole eggs: 3 For the sauce: “Culatello di Zibello D.O.P. “ cut into small stripes: 200 g [“culatello” ham from Zibello (Parma province), Protected Designation of Origin] squash blossoms: …

“MILLEFEUILLE” of “Gonzaghetta” with herbs and rosemary-flavoured baked potatoes Ingredients for 4 persons: “Gonzaghetta“ “coppa” [pork sausage] with herbs . 400 g Boiled potatoes: 200 g Butter: 50 g Parmesan cheese: 30 g Fresh chopped rosemary: 10 g Salt: 3 g PREPARATION: Peel the potatoes, cut them into 3 millimetres high slices by using a …