1. After cleaning and washing the courgettes, remove the ends and cut them into very thin Sprinkle them with salt and place them in a colander to eliminate vegetation water and reduce bitterness.
2. Place the courgettes in a bowl and marinate them with vinegar and sugar, leaving them to After a couple of hours, drain them and dry them with kitchen paper, seasoning with extra-virgin olive oil and ground pepper.

3. Arrange the slices of Coppa di Parma PGI and the courgette julienne on a platter and serve them together with homemade bread to further enhance their

Optional: just before serving, add a touch of fresh mint leaves.