A platter that celebrates the Emilian gastronomic tradition, where the stars are Parma cold cuts and aged Parmigiano Reggiano. All accompanied by a soft and fragrant herb focaccia. A convivial and authentic appetizer, designed to best enhance Viaemilia, an Italian Pilsner with an elegant and herbaceous profile.
Prepare the focaccia: dissolve the yeast in warm water. In a bowl, combine flour, salt, and oil, then add the water with the yeast and knead until you get a homogeneous mixture. Let it rise for at least 2 hours covered.
Roll out the dough on an oiled baking sheet, sprinkle with chopped rosemary and thyme, and bake in a preheated oven at 200°C for 20-25 minutes, until golden brown.
Prepare the platter: thinly slice the cold cuts, arrange them neatly on a wooden board. Add the Parmigiano Reggiano shavings, some figs cut in half, and a few walnuts.
Finish the Parmigiano with a few drops of traditional balsamic vinegar and serve with the warm focaccia.
Viaemilia
Store the cold cuts and Parmigiano Reggiano in the fridge, well covered, until serving. The focaccia can be kept in an airtight container for 1 day.
Italia
| Energy (kcal) | 274.96 |
| Carbohydrates (g) | 22.81 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 14.23 |
| of which Saturates (g) | 5.29 |
| Protein (g) | 14.96 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.69 |
