Wash and dry the aromas carefully. Remove the fresh tomato leaves and oregano and place them on a cutting board. Add Romero's hojas and pick everything with the cuchillo. Reserve.

Wash the potatoes in running water and scrub them with the special scraper to remove any residue from the skin. Carefully cut and cut them according to string, using a sharp knife to cut parallel edges evenly spaced between them and ensuring that the edges do not exceed one centimeter from the lower edge.

Place the potatoes on a band covered in horny paper. Rotate the vinegar, making sure it penetrates into the vegetables, season with salt, pepper and chopped aromas. Horn at 200° for 70 minutes. Remove the horn, leave to cool for a few minutes and serve after decorating with the remaining fresh tomillo.

Hasselback potatoes are perfect as a garnish for the second plates; Enjoy with spicy, sweet and spicy Provolone Valpadana DOP!