Ingredients:

Parmesan cheese 24 and 40 months Parma 2064

Eggs, Milk, Bacon, Ham, Pork rind

Ingredients:

2 yolks

150g whole milk

300g cream

100g white chocolate

300g grated 24-month Parmesan cheese

60g glucose

1g agar-agar

5g isinglass

1L boiling water

600g grated Parmesan cheese 40 months

Grated Parmesan cheese crusts

1L sunflower seed oil

Procedure:

Using a pastry cutter, shape a slice of pan brioche into rounds. Combine milk and egg yolks in a bowl, beat them with a fork, and dip the round of pan brioche in it for just long enough to absorb the wetness. Grease a frying pan well with butter, heat and allow the pan brioche to caramelize on both sides.

For the ganache cream: in the Bimby or in a pan over a bain-marie, melt the grated Parmesan cheese, white chocolate and already softened isinglass in the cream. Add agar-agar and glucose. Blend and allow to cool. Spread the cream on the brioche bun.

For the broth: bring the water to a boil and pour in the grated Parmesan cheese. Allow to melt.

Pour the Parmigiano Reggiano crusts into warm oil and let steep for 24 hours, then strain.

Place the caramelized pan brioche slice with ganache cream on the bottom of the plate, add warm Parmesan broth and finish with a few drops of strained oil. Sprinkle with grated Parmesan cheese.

Ingredients:

Ingredients:

Heavy pork tenderloin

20 g prosciutto

25 g thinly shaved 24-month Parmesan cheese Parma2064

juniper berries

rosemary

Salt

Pepper

For the sangiovese reduction:

1 red onion

1 sprig rosemary

1 sprig thyme

1 tablespoon sugar

1 l red wine

1 tablespoon flour

1 drizzle of oil

Ingredients (for 7 people):

1 whole guinea fowl

5 fresh artichokes

100 g breadcrumbs

100 g Parmesan cheese Parma2064 – 24 months

2 eggs

salt, pepper and thyme to taste.

Procedure:

Flame and debone the guinea fowl. Lightly pound the meat between two sheets of parchment paper until an even layer is obtained. Then season with salt and pepper and refrigerate for 4 hours.

Clean the artichokes of their outer leaves, cut into julienne strips and cook them in a pan with oil and thyme. When cooked, blend them with a food processor and add breadcrumbs, eggs and Parmesan cheese.

Stuff the guinea fowl with the resulting stuffing and roll the meat up like a roll, tie it and bake in the oven at 75° for 8 hours.

Ingredients for 4 people:

250 g Parmigiano Reggiano 12 months

100 g of Seasoned Guanciale

50 g of Flour

100 g Parmigiano Reggiano 60 months

20 g egg white

50 g onion

Traditional balsamic vinegar

Summer savory

Salt and pepper

Procedure:

We prepare the spaghetti alla chitarra by melting the 12-month Parmesan cheese, spread it between two sheets of baking paper until it is quite thin. Let it cool, then with the help of the guitar we cut the spaghetti. In a frying pan we roast the thinly sliced guanciale until crispy.

We cut the onion into thin slices, flour it and fry it in 180° oil until golden brown.

Let’s now prepare the cookie by combining flour, 60-month Parmesan cheese and egg white.

Let’s mix them, spread on baking paper and bake at 180°for about 10 minutes.

Let’s roll the spaghetti with the help of tongs, garnish with the crumbled Parmesan cookie, the guanciale and onion, and finally the traditional balsamic vinegar.

ORZOTTO WITH SALAMI AND ROSEMARY PASTE, PARMESAN CHEESE AND JULIENNE OF TOSONE.

Ingredienti per 4 persone:

Orzo perlato Bio 200 gr

Pasta di salame freschissima 100 gr

Mezza cipolla

Mezzo bicchiere d’olio d’oliva

Un bicchiere di vino bianco secco

Rosmarino finemente tritato

Brodo di carne

Parmigiano Reggiano 55 mesi

Tosone fresco

Burro una noce

Procedimento:

Rosolare la cipolla nell’olio ed aggiungere la pasta di salame, poi unire l’orzo e sfumare con vino bianco una volta raggiunta la tostatura.

Portare a cottura col brodo unendovi a metà il rosmarino tritato (circa 40 minuti).

Mantecare con parmigiano e burro, avendo cura di lasciarlo all’onda al momento dell’impiattamento.

Prima di servire, con grattugia a buchi larghi, innevare con tosone.