Cut two slices of bread, around 1 cm thick. Place the thinly sliced tosone cheese onto one slice and heat both slices in the oven at 180 degrees for a couple of minutes so that the cheese melts and becomes slightly stringy. Add the slices of Coppa di Parma PGI. Add the fresh fig, peeled and cut into small pieces. Garnish with the Traditional Modena Balsamic Vinegar PDO to exalt the flavours and add a contrasting note to the acidity.

Coppa di Parma PGI

Expression of an ancient tradition and pork butchery culture. Typical cylindrical shape, hand tied with hemp string. Delicate flavour, well-balanced depth, characteristic flavour.

Minimum ageing 60 days.

Anecdote: in the past, especially when more aged, Coppa di Parma PGI was wrapped in a cotton cloth soaked in Malvasia dei Colli di Parma.

Coppa di Parma PGI is typically served as a starter. Perfect as an aperitif, for example served with hot toast slices and a vegetable pâté. It is also an ideal ingredient for lots of recipes, like savoury pies and fold-over pizzas.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020