Recipe Scaglie di parmigiano reggiano con salse aromatiche


Preparation: 20 minutes (plus the time needed for the sauces)

16 chunks of Parmigiano-Reggiano cheese

How to make the Scaglie di Parmigiano-Reggiano ® con Salse Aromatiche:

Black Olive Sauce

250 g black olives
125 ml extra-virgin olive oil

Pit the olives and chop in a blender. Sieve this puree to remove possible impurities, then add olive oil.

Parsley Sauce

125 g fresh parsley
125 ml extra-virgin olive oil
1 hot chilli pepper

Chop the parsley and the chilli pepper and add olive oil.

Tomato Sauce

600 g ripe tomatoes
125 ml extra-virgin olive oil
sugar, salt and pepper

Peel the tomatoes and remove the seeds. In a saucepan, cook the tomato pulp on a low flame for about 90 minutes with olive oil, a pinch of sugar, salt and pepper. Once cooked, pass through a vegetable mill.

Preparation of the Dish
Arrange the Parmigiano-Reggiano chunks on a platter. Place the sauces in small bowls around the cheese in order to be able to dip the chunks.

Serves 4

Regional recipe of 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