Emilia Romagna
Crescentina flatbread with ricotta and Parmigiano PDO spread, herbs, Gran Biscotto and balsamic vinegar
Welcome to Emilia Romagna, where the richness of the territory transforms flavors into treasures. A journey among local and global icons, from Parmigiano Reggiano DOP to Apennine herbs, that combine to create unforgettable culinary experiences.
Crescentine
A soft naturally leavened casket to enhance…
the most iconic flavors, such as the unique and sweet aroma of Gran Biscotto…
Parmesan Cheese PDO
and the intense and irresistibly crumbly taste of Parmigiano Reggiano DOP.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Crescentina flatbread with ricotta and Parmigiano PDO spread, herbs, Gran Biscotto and balsamic vinegar
Ingredients:
- 2 crescentine
- 200 g of cottage cheese
- 20 g of Parmigiano Reggiano PDO mountain cheese grated
- a bunch of fresh herbs
- 1 clove of garlic
- extra virgin olive oil
- 80 g of Gran Biscotto
- Traditional Balsamic Vinegar of Reggio Emilia PDO
- salt and pepper
Instructions:
In a bowl, mix ricotta cheese with grated Parmesan cheese and season with salt and pepper to taste.
In a skillet, sauté a drizzle of oil with the garlic clove. Wash the herbs and add them to the pan, cook for about 5 minutes, stirring often, until wilted. Season with salt and pepper. Heat the crescentine on a griddle or in a nonstick skillet for a few minutes on both sides. Stuff the hot crescentine with the ricotta cream, repassed herbs, and Gran Biscotto. Season with a drizzle of balsamic vinegar and enjoy immediately.
In Emilia-Romagna with Lello Panello and Ferruccio Micheli
We stop at Forno di Vergato (Vergato, Bologna) to enjoy a Tigella with Gran Biscotto Rovagnati, giardiniera and salsa verde. Enjoy your meal!
Emilia Romagna
TheTuscan-Emilian Apennines is a treasure trove of food and biocultural diversity.
In the National Park of the Tuscan-Emilian Apennines,cattle breeding and viticulture give birth to two icons, not only of the area, but of the whole Boot: Parmigiano Reggiano DOP, made with raw milk, andTraditional Balsamic Vinegar of Reggio Emilia DOP, obtained by double fermentation of cooked must and aged in wooden barrels for at least 12 years. In the mountains of Modena, meanwhile, comes Tigella, a specialty made from wheat flour and lard, cooked in the traditional tigiarol: a metal cylinder in which molds are stacked and baked.
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