IL SARACENO
Buckwheat and spelt bread, San Nicola PDO Coppa, red radicchio stewed in Barbera d’Asti, sesame flax pumpkin seeds, and 30-month Parmigiano Reggiano cheese petals.

A balance of tastes and emotions that transports you on a journey from the east or west of northern Italy.

Procedure:
Prepare buckwheat and spelt bread.
Dissolve 25 g of fresh brewer’s yeast in 380 ml of water and one tablespoon of honey.
Gradually add 200 g of spelt flour and 300 g of buckwheat flour and knead. When the mixture begins to gain consistency, continue processing by adding three tablespoons of oil and a teaspoon of salt.
Pour into a mold lined with baking paper.
Allow to rest inside the unlit oven for two hours.
When rising is complete, bake in a preheated oven at 180° for 35-40 minutes.
Prepare the red radicchio stew with Barbera d’Asti:
Brown a quarter of a white onion with a drizzle of oil. Slice the radicchio leaves thinly and add them to the onion. Season with salt, duck, and deglaze with barbera wine.

Realization:
– slice the bread
– lay the San Nicola PDO Coppa
– Spread the stewed radicchio over the slices of Coppa
– drop the parmesan petals and seeds
– close the sandwich and taste!!!!

You can find San Nicola cured meats at www.parmaegusto.com
Or find out more @parmaegusto