1 ripe pear
50 g Parmigiano-Reggiano cheese in petal-shaped slivers (*)
4 or 5 mint leaves
Extra-aged Traditional Balsamic Vinegar from Modena or Reggio Emilia
How to make the Parmigiano con le pere:
Peel the pear and slice it vertically. Place the pear slices in a fan shape on one side of a dessert plate.
On the other side of the plate, put Parmigiano-Reggiano cheese slivers.
Pour a few drops of Extra-aged Traditional Balsamic Vinegar on each cheese sliver and garnish with mint leaves.
(*) to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 24-30 months of maturation.
Regional recipe from Emilia-Romagna