Toast the pine nuts and reserve them separately to cool them completely.
Clean the remolachas and pass them on the mandolin to obtain a lonch of approximately 1 mm, arrange them on a plate to serve and spread them with the pins.
Emulsify 4 tablespoons of extra virgin olive oil in a small container with the salt, pimiento and chopped lemon tomato and pour it over the carpaccio.
Complete with the spicy Provolone Valpadana DOP flakes, decorate with the mint chips and serve.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
