Heat the evo oil in a pan and remove from heat. Thoroughly clean the truffle, slice into shards and place in the pan while the oil is still hot.

Place the Squacquerone di Romagna in a bowl and season with the truffle oil. Stir thoroughly.

Braise the julienne savoy cabbage in a non-stick pan for around 7/8 minutes on a low flame with the lid on. Add the white wine, simmer, reduce and season with a little salt.

Heat the focaccia bread in the oven and slice in half. Spread the squacquerone onto both slices. Top with the slices of Salame Felino PGI and garnish with the braised savoy cabbage.

Salame felino PGI

Made in the province of Parma (home to the Municipality of Felino which gave rise to its name), in a land historically renowned for its pork butchery culture.

A sweet and delicate flavour, an unmistakable ruby red colour.

Made from the finest pork cuts, filled into natural pork casings, hand-tied using string and not a net, or tied and trussed with a single piece of rope.

A characteristic cylindrical shape, with one end larger than the other.

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