this is probably the best way to enjoy a good balsamic vinegar and a
good parmigiano cheese.
Morevoer, it is a tradition in all Emilia, from Bologna to Piacenza.
It's easy to find it amongst the appetizers, in many restaurants.

Ingredients:
- a handful of splintered parmigiano cheese per person
- your bottle of aceto balsamico tradizionale

Instructions:
Put the splintered cheese on a little dish, pour drops of vinegar onto
them and serve.

Good as an appetizer, it can be used in a highly energetic break, too.
--
Vilco
Think pink, drink rose'

Vilco wrote:

> Ingredients:
> - a handful of splintered parmigiano cheese per person
> - your bottle of aceto balsamico tradizionale
>
> Instructions:
> Put the splintered cheese on a little dish, pour drops of vinegar onto
> them and serve.
>
> Good as an appetizer, it can be used in a highly energetic break, too.

It just so happens I had this exact combination as part of a cheese course a
few weeks ago. My companion nearly swooned with ecstasy upon tasting it.
(For Northern California residents, this was at Farallon in San Francisco.
Wonderful place.)

I bought two bottles of high-end balsamico recently, and now I'm waiting for
the local strawberries to start appearing...

Bob

Stavo dormendo su un bancale di lambro quando il post di Bob mi desto'

> It just so happens I had this exact combination as part of a cheese
> course a few weeks ago. My companion nearly swooned with ecstasy
upon
> tasting it.

Glad to hear it

> I bought two bottles of high-end balsamico recently, and now I'm
> waiting for the local strawberries to start appearing...

Well, why wait for the darn berries? Just do some chicken scallops
with balsamico, or let it run on a fat, oven cooked pig fore-leg
("stinco al forno", over here), or... best of all as far as I know,
just after balsamico and parmigiano, try "cipolline in agrodolce
all'aceto balsamico" [i checked my spelling this time], it's
wonderful: I dont' know how agrodolce is said in english, but I think
many of you know it, I'll translate it in bitterwseet, correct me. So
it's: "bitterwseet lil' onions with balsamic vinegar", very good
side-dish with many of our traditional second courses: roasts, mix of
boiled cuts, cotechino & zampone, and many dishes you prepare in a
oven. Expecially fat ones, since the acidity of the cipolline is good
to help clean your mouth from the fat pork.
--
Vilco
Think pink, drink rose'

"Vilco" > wrote in message
...
<snip>
>
> So it's: "bitterwseet lil' onions with balsamic vinegar", very good
> side-dish with many of our traditional second courses: roasts, mix of
> boiled cuts, cotechino & zampone, and many dishes you prepare in a
> oven. Expecially fat ones, since the acidity of the cipolline is good
> to help clean your mouth from the fat pork.
> --
> Vilco
> Think pink, drink rose'

I think I just had a sexual experience while reading this.

Charlie