Cut two slices of sandwich bread (around 1 cm thick). Peel and thinly slice the aubergine (around 2 mm thick), sauté and season with a little salt. Remove from heat and add a drizzle of oil.

Place the aubergine on the bread as the base. Add the slices of Salame Brianza PDO. Add the stracchino cheese and complete with a dash of liquorice powder for an aromatic note.

Salame Brianza PDO

A product that has been an integral part of Brianza’s rural culture for centuries, where the secrets of peasant tradition and local pork butchery have been passed down by generations of farmers and breeders in farmsteads throughout the area.

Brianza is in Lombardy and is a land characterised by a hill climate with typically broad diurnal temperature

ranges, making it ideal for the optimal drying and ageing of deli meat cuts.

The fragrance is delicate and characteristic, the flavour is sweet.

In order to satisfy all consumer requirements, it is made in both a fine and large grain version, both available in a wide range of sizes.

It is ideal served as a deli meat starter as well as an ingredient for delicious and fun recipes, without forgetting the classic serving suggestion par excellence: bread and salami.