Emilia-Romagna Recipes
PARMIGIANO REGGIANO CON LE PERE

Parmigiano con le pere

Pear with Parmigiano-Reggiano Cheese

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

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM