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Beef Carpaccio with Parmigiano Reggiano Cheese
	Preparation: 20 min. 4 servings Ingredients 250 g beef fillet salt and pepper Ingredients for Pesto 50 g basil 50 g Parmigiano-Reggiano in petal-shaped slivers () Traditional Balsamic Vinegar from Modena or Reggio Emilia 30 g pine nuts 10 g walnuts salt and pepper Preparation Salt and pepper the beef fillet and wrap it in a salami shape using cling film, then freeze. Remove from freezer and, prior to thawing, thinly slice using a slicer and place the beef slices totally covering the serving platter. Prepare the pesto by mixing all ingredients in a blender, then brush the Carpaccio slices with the sauce obtained. In the platter centre, arrange a bouquet using different types of lettuce and dress with the remaining sauce. Cut Parmigiano-Reggiano cheese in petal-shaped slivers and use them to garnish the lettuce bouquet. () to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation.

Pear with Parmigiano Reggiano Cheese
	Preparation: 15 min. 1 serving Ingredients 1 ripe pear 50 g Parmigiano-Reggiano cheese in petal-shaped slivers () 4 or 5 mint leaves Extra-aged Traditional Balsamic Vinegar from Modena or Reggio Emilia Preparation Peel the pear and slice it vertically. Place the pear slices in a fan shape on one side of a dessert plate. On the other side of the plate, put Parmigiano-Reggiano cheese slivers. Pour a few drops of Extra-aged Traditional Balsamic Vinegar on each cheese sliver and garnish with mint leaves. () to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 24-30 months of maturation.

Pancetta rolls with Parmigiano Reggiano Cheese
	Preparation: 3 minutes per roll 4 servings Ingredients 16 slices of lean pancetta 150 g duck foie-gras 150 g Parmigiano-Reggiano cheese in slivers () 16 slices of toasted bread - 1/2 cm thickness parsley to decorate Preparation Crumble the duck foie-gras and mix with small slivers of Parmigiano-Reggiano cheese fresh from the refrigerator to avoid that it melts. Put this mixture into the refrigerator. Spread the mix on the pancetta slices and roll them. Serve the rolls on the toasted bread slices and decorate with parsley. () it is advisable to use Parmigiano-Reggiano cheese with 24-30 months of maturation.

Potato gnocchi with courgette flower sauce
	Preparation: 1 hour 6 servings Ingredients for Gnocchi 1 kg boiled potatoes (not peeled) 225 g flour 75 g potato flour 65 g Parmigiano-Reggiano cheese 1 egg salt, pepper and nutmeg Ingredients for Sauce 1 shallot 12 courgette flowers 4 ripe tomatoes 2 dl meat or vegetable broth 8 slices of speck extra-virgin olive oil 100 g Parmigiano-Reggiano cheese 50 g butter fresh mint salt and pepper Preparation of Gnocchi Mash the potatoes after boiling and then peeling, place on a wooden board, add other ingredients and knead. Extend the dough into long rolled strips with a few centimetres diameter, cut into pieces and roll each piece on a fork or the back of a grater pressing with the thumb. Cook in boiling salted water until they rise to the surface. Drain and keep warm. Preparation of the Sauce and Dish Presentation Peel the tomatoes, remove the seed and dice. Slice the stalks of the courgette flowers. Julienne cut the mint and half of the speck. Put the remaining speck slices in the oven at a low temperature until they become crispy. Brown the shallot in olive oil, add the julienne cut speck, the courgette stalks, the tomatoes and the flowers. Add the broth and let evaporate. Add the gnocchi and the fresh mint, salt, pepper and, after removing from the flame, stir in grated Parmigiano-Reggiano cheese and butter. Complete the dish with the crispy speck slices.

*Scallops with slivers of Parmigiano Reggiano cheese and Parma ham*
	Preparation: 30 minutes 4 servings Ingredients 16 scallops without shell 10 g sliced truffle 50 g Parmigiano-Reggiano cheese in petal-shaped slivers () extra-virgin olive oil 2 cloves of garlic 1 chilli pepper Ingredients for Salad 8 slices of Parma Ham 1 medium onion 50 g boiled string beans parsley salt and pepper squeezed lemon Preparation Sauté the finely sliced onion and the chilli pepper in olive oil. Add the scallops and let them brown. Place the ham slices on the oven pan already greased with oil and cook until they are nice and crispy. Arrange a row of scallops on a dish, cover them with the Parmigiano-Reggiano slivers and the sliced truffle. Dress with a drizzle of olive oil from the sauté. Accompany with a salad of crispy Parma Ham slices, fried onion, string beans and parsley dressed with a vinaigrette made from olive oil, squeezed lemon, salt and pepper. () to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation.