PARMIGIANO REGGIANO (PARMESAN CHEESE) IN TRADITIONAL BALSAMIC VINEGAR
- Not very seasoned Parmesan cheese (better to use “vernengo”) 200 g
- 3 good spoonfuls of Aceto Balsamico Tradizionale di Modena “Italo”.
Cut the cheese into thin slices having the same thickness as a salami hand-cut slice. Arrange the cheese into slices on an oval dish (not a metal dish) and gently crumble them by hand. Spray two spoonfuls of “balsamic vinegar” and stir. Wait for 15 minutes and add the remaining balsamic vinegar. Stir. Allow more 15 minutes before serving. Serve using two spoons with a long handle.