PANINO with PANCETTA PIACENTINA PDO
- Typology: AT THE TABLE GOOD TASTE DISTINGUISHES ITSELF WITH PDO AND PGI DELI MEATS
- Difficulty:
Ingredients (1)
- Soft wheat bread
- Pancetta Piacentina PDO
- Mixed vegetable relish (yellow pepper, green pepper, cauliflower, carrot, celery)
- Grana Padano cheese
- Black pepper, pink pepper, juniper berries
- Salt, brown sugar, evo oil, apple cider vinegar
Preparation
For the mixed vegetable relish: Dice the vegetables into same-sized pieces. Add a spoon of evo oil to a hot non-stick pan along with the juniper berries, previously crushed with a knife. Add the diced vegetables and leave to cook for around 10 minutes on a low flame with the lid on. Season with salt and a spoon of brown sugar before removing from heat. Add the apple cider vinegar, simmer and reduce for an acidic note.
Delicately toast the bread in the oven and slice in half. Cut the Grana Padano cheese (medium aged) into shards and sprinkle onto the bread. Add the thin slices of Pancetta Piacentina PDO. Top with the mixed vegetable relish.
Salumi Piacentini PDO
Deli meats of the Piacenza area were already renowned in the 15th century in Milan and throughout Lombardy. A historic anecdote: In 1700, the skilled diplomat native to Piacenza, Cardinal Giulio Alberoni, became first minister at the court of Philip V of Spain and would use this particular deli meat as a gift on occasion of official political meetings at various European courts.
Today Piacenza is the only Italian province that is home to 3 PDO deli meats.
Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020