Parmigiano Con Le Pere


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.

Serves 1

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at