PANINO with PROSCIUTTO DI CARPEGNA PDO
- Typology: AT THE TABLE GOOD TASTE DISTINGUISHES ITSELF WITH PDO AND PGI DELI MEATS
- Difficulty:
Ingredients (1)
- Spelt bread
- Prosciutto di Carpegna PDO
- Mixed goat’s and ewe’s milk caciotta cheese
- The pink apple of the Sibillini Mountains
- Salted and chopped almonds
Preparation
Cut two slices of bread, around 1cm think and lightly toast them. Slice the cheese and arrange on both slices as the base. Add the thin slices of Prosciutto di Carpegna PDO. Add thin slices of pink apple of the Sibillini Mountains for a fresh note. Garnish with the salted chopped almonds to enrich the sandwich with a tangy note.
Prosciutto di Carpegna PDO
Carpegna (province of Pesaro – Urbino, in the Marche region) is in Montefeltro and specifically in the Natural Park of Sasso Simone e Simoncello: a unique microclimate, characterised by the convergence of typical foothill air with the salty currents from the Adriatic sea.
A delicately aromatic fragrance. A sweet flavour enriched with subtly piquant notes, thanks to the traditional stuccatura coating mixture containing pepper and paprika.
Based on the length of ageing, slices vary from amber red to salmon pink in leaner parts, carrying a subtly spicy aroma through all the steps of ageing.
Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020