Thinly and obliquely cut the courgette (2 millimetres thick approximately) into long slices. Lightly salt and leave to rest for around twenty minutes. Coat the courgette in the cornflour and fry in evo oil. Add salt to taste once cooked.

Open the hot crescentina. Delicately spread some previously salted cow’s ricotta onto it. Add the thin slices of Prosciutto di Modena PDO. Add the fried courgette and garnish with the amarene brusche di Modena cherry preserve. Close the crescentina.

Prosciutto di Modena PDO

The origins of Prosciutto di Modena date back to ancient times, strong linked with the designated area. The Prosciutto di Modena production zone coincides with the hills and valleys that surround the Panaro river basin)

The production process is described in the production regulations and consists of the following phases.

The minimum duration of the overall process, from salting to the completion of ageing, comes to an end during the fourteenth month after salting. After 14 months, the inspectors from the oversight body, having carried out the checks required by the production regulations, apply the brand that identifies Prosciutto di Modena PDO.

Its main characteristics are its bright red colour when sliced, its sweet and intense aroma, and its savoury but not salty flavour.

It is a healthy and nutritious food.

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