Tosone and raw Parma ham
Leave some soft slices of Tosone on the griddle to soften them a bit, then wrap each one into a slice of Parma raw ham: here is an instant roll,…
Stracchino and Figs
Toast some slices of bread and spread a layer of our Stracchino on each one of them; complete the work by adding two or three slices of ripe, yet firm…
Panna cotta and Amaretti
One is sweet, smooth and has a homogeneous texture; the others are slightly bitter, crispy and crunchy. If you want to taste more than the plain version of our Panna…
Crema Catalana and ginger
Crema Catalana is a rich and complete dessert. Still, if you can’t resist the temptation to add a personal, spicy touch, you can just shred some flakes of candied ginger,…
Burrata and dried tomatoes
Cut the Burrata into thick slices, then drain some slices of dried oil-packed tomatoes and arrange everything on a plate, alternating between Burrata and tomatoes. Here is an extremely easy…
Caciotta and chestnut honey
Cut the Caciotta into slices, each about 1-2 cm thick, then pour a teaspoon of chestnut honey on each one of them. The tenderness and freshness of such a versatile…