Cut two slices of bread (around 1 cm thick) and lightly toast them. Arrange the thinly sliced pear as the base, for added sweetness and a hint of crispiness. Add the slices of Prosciutto Toscano PDO followed by some shards of Pecorino Toscano. Garnish with some finely chopped marroni chestnuts in syrup.

Prosciutto Toscano PDO

The delicate taste, the crimson red of the dry and lean slices, the intense taste enhanced by a typical flavor,
are the distinctive features of this Tuscan excellence.

A refined pleasure, skilfully enriched by the unmistakable aromas of “Tuscany”: pepper, garlic and aromatic plants such as lentisk, myrtle, juniper and others jealously kept secret and handed down from father to son over the centuries.

But perhaps the secret of the quality of Prosciutto Toscano PDO is given by the perfect climate in which it is born; ideal for seasoning, characterized by breezes, temperate land and sea winds that blow over an area protected from the north winds by the Apennines.

A couple of distinctive elements: the V cut, during the trimming phase the ham is given the typical V shape, this allows the ham to mature and to absorb the natural aromas evenly; the pepper: Once cured, before being put on the market, the ham is covered with pepper which gives it another distinctive and typical trait.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.20