Ingredients:
For the filling:
– 100 g pork meat
– 100 g of ham
– 100g of mortadella
– 10 g butter
– 1 clove of garlic
– 1 sprig of rosemary
– pepper

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Parmigiano Reggiano has got an unique and extraordinary history of nine centuries. Its origins are ancient as the first historical testimonies date back to the 1200 – 1300 centuries and are generally located in the Cistercian monasteries of Parma and Benedictine monasteries of  Reggio Emilia in which was produced an hard cheese, obtained through the processing of milk in large boilers. Read more »