Cut two slices of bread, around 1 cm thick. Peel and finely slice the cucumber using a potato peeler. Marinate with evo oil, a pinch of salt and a drizzle of apple cider vinegar. Leave to rest for around ten minutes.

Place some mâche on both slices of bread, followed by the slices of Salame di Varzi PDO. Add the marinated cucumber. Garnish with shards of Salva Cremasco cheese.

Salame di Varzi PDO

The culinary star of the Oltrepò Pavese area in Lombardy, it is steeped in a rural tradition of very ancient origins, probably dating as far back as the Longobards in Medieval Times.

Today the production of Salame di Varzi takes place in the area identified as a group of territories spanning fifteen municipalities in the province of Pavia, part of the Mountain Community called Oltrepò Pavese.

Different meat cuts are used, including some of the finest ones, like the thigh. When cut, it presents oblong slices with a tender consistency that are bright red. The flavour is typically sweet and delicate, with spicy fragrances that are more or less pronounced according to ageing.

Whole black pepper corns are recognisable and distinctive.

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