Parmigiano Reggiano D.O.P., pears and vinegar
7 Luppoli La Mielizia.
(for 10 finger foods)
2 Williams pears
10 flakes of Parmigiano Reggiano aged 24 months
A few drops of Traditional Balsamic Vinegar of Reggio Emilia d.o.p.
Wash, peel and cut pears into 6 parts.
Boil briefly into a syrup at 30°.
Cool and store in a cool place.
Serve with a sliver of Parmigiano Reggiano aged 24 months and a dash of Traditional Balsamic Vinegar of Reggio Emilia d.o.p.