|
|
 |
|
|
|
|
 Parma: Piadina Romagnola Piadinas are flat-breads some 14 cm in diameter and as thick as three stacked flour tortillas. To make them yourself, you'd need a "testo" (a kind of wrought iron or terra cotta griddle akin to a pizza stone). It would be much easier to buy them ready-made at the supermarket, heat them and fold them in half over a filling of thinly-sliced Parma. If you are not near a specialty shop which stocks piadinas, you can substitute Indian prathas or flour tortillas. This tasty snack is best enjoyed in the company of a glass of Sauvignon from the Parma hills, or a spirited young red. San Daniele: Tortino di Patate Create a unique pie by baking a mixture of mashed potatoes, an egg, salt, pepper, nutmeg and grated parmasan cheese ( figure 1 egg and 2 tsp of cheese for each two medium-sized potatoes). Bake for about 30 minutes at 350°. Remove the pie from the oven, cover it with slices of San Daniele, return it to the oven and bak for another 10 minutes. Serve with a crisp white wine such as Soave, or a Prosecco di Valdobbiadene. Culatello: "Painted" Antipasto Think of each plate as a canvas. Place three slices of culatello of each plate, leaving a space in the center of the plate which you fill with a small-leafed salad and either Granny smith or Golden Delicious apples. Dress the salad with salt and olive oil, adding a bit of balsam vinegar. Arrange grilled or steamed scampi tails around the salad like the rays of the sun. A Sauvignon would be perfect, or for red wine drinkers, a Lambrusco.
|
 |
|
