Cut the Provolone Valpadana DOP into taquitos and reserve it.

Wash and dry the berenjena, cut it very thinly and place it on a baking tray lined with oven paper. Cut some small pieces on the rods, rub them with a little vinegar, sprinkle them with a pinch of salt and cook them at 180° for 15 minutes.

Remove the pork rind and season the berenjenas with a spoonful of tomato pulp and the Provolone Valpadana DOP seasoned with taquitos.

Cook again for 10 minutes, until the food has been well drained.

Remove the horn, top with a few drops of vinegar and fresh albahaca, serve.