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THE BOCCONE LOMBARDO

Valutazioni

INGREDIENTS:

Crusty white roll
Salame Vecchia Osteria Levoni
Cooked pan-tossed spinach
Flakes of parmigiano cheese
Garlic
Salt and pepper  

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Preparation

Boil the spinach and then drain the water. In a frying pan brown a clove of garlic in a few spoons of oil, add the cooked spinach, season with salt and pepper and then allow to cool for a few minutes. Divide the bread roll in half, fill with the pan-tossed spinach, the Salame Vecchia Osteria Levoni, finish off with flakes of parmesan and enjoy every bite.  

The wine to match it.
Valtellina Superiore, a ruby red wine that tends towards garnet, it has a persistent yet pleasant bouquet and is dry, harmonious and slightly tannic.  

The beer to match it.
Choose a chilled, light Danish lager.  

The juice to match it.
“Citrus Kiwi”: 1 orange, 2 Kiwi.