Grate the strong Provolone Valpadana P.D.O. using a medium-hole grater and keep aside.
Cook the quail eggs “sunny side up” and keep them warm.
Pour a small amount of oil on the bread and place the freshly grated strong Provolone Valpadana P.D.O. on top, taking care to keep 1/3 of it for the final decoration.
Add a slice of jamon serrano T.S.G. and complete with the quail eggs.
Sprinkle with black pepper and the remaining strong Provolone Valpadana P.D.O. Serve.
GAL Oglio PO
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