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A board that celebrates the gastronomic tradition of Emilia, where the stars are Parma cured meats and aged Parmigiano Reggiano. Everything is accompanied by a soft, fragrant focaccia with aromatic herbs. A convivial and authentic appetizer, designed to best enhance Viaemilia, an Italian Pilsner with an elegant and herbal 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 obtain a smooth dough. Let it rise, covered, for at least 2 hours.
Roll out the dough on an oiled baking tray, sprinkle with chopped rosemary and thyme and bake in a preheated oven at 200°C for 20-25 minutes, until golden brown.
Prepare the board: thinly slice the cured meats and arrange them neatly on a wooden board. Add the Parmigiano Reggiano shavings, a few figs cut in half and some walnuts.
Finish the Parmigiano with a few drops of traditional balsamic vinegar and serve with the hot focaccia.
Viaemilia
Store the cured meats and Parmigiano Reggiano in the fridge, well covered, until serving time. The focaccia can be stored in an airtight container for 1 day.
Italia
| Energy (kcal) | 345.73 |
| Carbohydrates (g) | 28.18 |
| of which sugars (g) | 1.04 |
| Fat (g) | 17.61 |
| of which saturates (g) | 6.48 |
| Protein (g) | 19.65 |
| Fibre (g) | 1.19 |
| Salt (g) | 1.5 |
