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A recipe by Davide Raponi
Ingredients:
Soft wheat Focaccia
Coppa Piacentina PDO
“Giardiniera” mix of sweet and sour vegetables
Cacio del PO
Start by finely chopping the “Giardiniera” vegetables and cut the Cacio del po in thin slices.
Cut and toast the Focaccia bread.
Put the chopped Giardiniera at the base, then gently put thin slices of Coppa Piacentina PDO and finally the Cacio del Po Cheese.
Buon Appetito!
Taken from the “Sapori all’infinito” cookbook by the Consorzio Salumi DOP piacentini.
NEW ARRIVALS
Cacio del Po cheese 500g
€8,00
Pear Chutney
€5,90
