Lay the slices of Culatello di Zibello PDO on a cutting board or on a platter, accompanying them with homemade pickled vegetables (small onions, carrots, cauliflower, green beans, celery). The bread which best goes well with Culatello di Zibello PDO is the traditional “micca”, fragrant soft wheat flour bread which can be flavoured with rosemary
Prepare the rosemary butter with 100 g of butter and rosemary needles. Melt the butter in a saucepan on a low heat, evaporating the water released and steep the rosemary needles for about 15
Transfer the mixture into a colander to eliminate the rosemary needles and pour the melted butter in a small bowl. Serve when cooled
