Cut the gorgonzola up into small pieces and melt in a non-stick pan, together with the milk, butter, mascarpone and a bay leaf. Cook to obtain a compact and smooth cream. Lastly, season with black salt and white pepper.

Cook the potato gnocchi in abundant salted water. Finely slice the SALAME BRIANZA PDO.

Once cooked, add the potato gnocchi to the gorgonzola and mascarpone sauce and stir until coated and creamy, then add the coarsely chopped walnuts.

Place on a dish and serve with the thinly sliced SALAME BRIANZA PDO; garnish with a bay leaf a few walnut halves and a light sprinkling of black salt and white pepper and a drizzle of raw e.v.o. oil raw.

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.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020