INGREDIENTS:

1 kg aubergines

1 golden onion

500 g tomato puree

100 g mozzarella

300 g Provolone Valpadana PDO mild

100 g Provolone Valpadana PDO strong

1 litre sunflower oil

1 bunch of basil

flour 00 to taste

fine salt to taste

black pepper to taste

extra-virgin olive oil to taste

PREPARATION:

Start by cutting the aubergines into rounds half a centimetre thick, arrange them in a baking dish in layers and sprinkle each layer with a pinch of fine salt.

When you have finished slicing the aubergines, cover them with another baking dish on which you will place a weight.

Leave them like this for 1/2 hour.

After this time, drain and dry the aubergines with paper towels.

Put some flour in a dish and bread the aubergines.

In the meantime, heat the sunflower oil in a frying pan. When it reaches 170° C, dip a few slices at a time into the breaded aubergines.

When they are golden brown, drain them and place them without overlapping on a tray with paper towels.

For the tomato sauce, cut the onion into cubes and fry it in a pan with a little oil, when it is golden brown pour in the tomato puree, add salt, pepper and a few basil leaves.

Let it cook for about 1 hour on a medium heat. After placing a first layer of tomato sauce on the base of the oven dish, start composing the layers of parmigiana.

Start with the aubergines, cover them with the tomato sauce, the mild and strong Provolone Valpadana PDO and a few basil leaves. Alternate the layers following the same order.

Let the parmigiana rest in the fridge for a few hours before baking it at 180° for about 30 minutes. Remove from the oven and serve.

INGREDIENTS:

4 slices of homemade bread

8 slices of mild Provolone Valpadana PDO

200g shiitake mushrooms

1 clove of garlic

pepper to taste

Maldon salt to taste

extra-virgin

olive oil to taste

PREPARATION:

Start by taking the mushrooms and, after washing them, cut them into slices of at least one centimetre.

Place a non-stick frying pan with a little oil and the clove of garlic on the heat. When the garlic is toasted, remove it and pour in the mushrooms, browning them for a few minutes over a high flame, taking care not to break them.

Season with salt and pepper, and leave to cook for a few minutes.

Take the bread slices, put a drop of extra virgin olive oil on them and toast them on a hot grill.

Once one side of your slice is nicely toasted, turn it over and place the slices of mild Provolone Valpadana PDO very thinly sliced on it, and leave it on the grill until it has melted.

Place the Shiitake mushrooms on top and finish the bruschetta with a drizzle of oil and a pinch of Maldon salt.

INGREDIENTS:

4 slices of homemade bread
4 eggs
500 g fresh spinach
200 g Provolone Valpadana cheese PDO strong
1 clove of garlic
Salt to taste
Pepper to taste
Extra virgin olive oil to taste.

PREPARATION:

Wash the spinach under running water and drain well.

In a frying pan sauté a clove of poached garlic, once it is toasted remove it and put in the spinach.

Let them cook a few minutes until they are well wilted.

Season with salt and pepper and let them rest in a colander to lose excess water.

In a nonstick skillet, melt a knob of butter until it becomes hazelnut, then pour in an egg being careful not to break the yolk and let it cook.

Toast the bread slices on a hot griddle, once they are ready lay the spinach, fried egg and a grating of strong Provolone Valpadana PDO on top.

INGREDIENTS:

2 rolls of ready-rolled brisée pastry

150 g stewed bacon

200 g mild Provolone Valpadana PDO

2 pears abate

1 yolk

salt to taste

pepper to taste

PREPARATION:

Start by rolling out the brisée dough and cut 8 squares out of each sheet. Place in the centre of each square a few slices of bacon, a couple of slices of mild Provolone Valpadana PDO, and a couple of slices of previously peeled pear. Close the bundle bringing the 4 corners to the centre. Brush with egg yolk.

Bake at 180° for 15/20 minutes.

INGREDIENTS:

4 slices of homemade bread

8 slices of mild Provolone Valpadana PDO

200g shiitake mushrooms

1 clove of garlic

pepper to taste

Maldon salt to taste

extra-virgin olive oil to taste

PREPARATION:

Start by taking the mushrooms and, after washing them, cut them into slices of at least one centimetre.

Place a non-stick frying pan with a little oil and the clove of garlic on the heat. When the garlic is toasted, remove it and pour in the mushrooms, browning them for a few minutes over a high flame, taking care not to break them.

Season with salt and pepper, and leave to cook for a few minutes.

Take the bread slices, put a drop of extra virgin olive oil on them and toast them on a hot grill.

Once one side of your slice is nicely toasted, turn it over and place the slices of mild Provolone Valpadana PDO very thinly sliced on it, and leave it on the grill until it has melted.

Place the Shiitake mushrooms on top and finish the bruschetta with a drizzle of oil and a pinch of Maldon salt.

INGREDIENTS

500 g cornflour
500 g mild Provolone Valpadana PDO
100 g butter
300 g mushrooms
2 l water
1 clove of garlic
parsley to taste
salt to taste
pepper to taste
extra-virgin olive oil to taste

PREPARATION

Start by boiling water in a thick-bottomed saucepan. As soon as it comes to the boil, add salt to the water, a little oil and pour in the cornflour, stirring first with a whisk and then with a spatula.

Cook for about 50 minutes, stirring frequently to prevent the polenta from sticking to the sides or bottom of the pan.

Wash the mushrooms under running water taking care to remove all traces of soil and cut them into slices not too thin.

Put a little oil and the poached garlic in a frying pan. When the garlic is nicely browned, remove it and add the mushrooms.

Cook them over a high flame for a few minutes so that they lose all their water.

Discard the water produced by the mushrooms, add a knob of butter and cook for another 3/4 minutes. Season with salt and pepper and add the finely chopped parsley.

Cut the sweet Provolone Valpadana PDO into 2 cm cubes.

When the polenta is ready, before taking it off the heat, add the butter and then the diced sweet Provolone Valpadana PDO, making sure it is perfectly mixed.

Serve by distributing the previously prepared mushrooms on each plate.

INGREDIENTS:

4 piadine romagnole
400 g speck
2 red radicchios
1 red pepper
1 yellow pepper
200g Provolone Valpadana PDO strong
extra-virgin olive oil q.b
salt to taste
pepper to taste

PREPARATION:

In a very hot non-stick pan, heat the piadina 1 minute per side.
Then place the strong Provolone Valpadana PDO sliced into thick flakes on top and leave for a few seconds so that the provolone melts.
Then add the bacon and a few washed and dried red radicchio leaves.
Finally add the red and yellow peppers, previously cut into sticks and seasoned with a drizzle of oil, a pinch of salt and a grinding of pepper.
Roll up and serve the piadina cut in half.

INGREDIENTS

INGREDIENTS:

4 piadine romagnole
400 g ham
lettuce leaves to taste
2 medium-sized auburn tomatoes
200 g mild Provolone Valpadana PDO

PREPARATION

In a very hot non-stick pan, heat the piadina 1 minute per side.
Then lay the thinly sliced mild Provolone Valpadana PDO on top and leave for a few seconds so that it melts.
Then add the ham and some washed and dried lettuce leaves.
Finally, place a few slices of tomato on top and close like a wallet.

INGREDIENTS:

1 kg golden onions
1 litre vegetable stock
50 g butter
4 slices of homemade bread
350 g Provolone Valpadana cheese PDO strong
flour type 00 q.b
salt to taste
pepper to taste
extra-virgin olive oil to taste
water to taste

PREPARATION:

Start by cutting the onions into thin slices and quickly coat them in flour.
Place a pan with butter and a drizzle of extra virgin olive oil on the stove. When the mixture is hot, add the previously floured onions and brown for 5 minutes. Add the vegetable stock until everything is covered.
Cook on a medium heat with the lid on for about 30/35 minutes.
Take the bread slices and cut them into cubes, place them on a baking tray with a drizzle of oil and put them in a preheated oven at 180° for about 8 minutes.
Place the bread croutons on the plates, pour the onion soup on top, and cover with grated strong Provolone Valpadana PDO. Arrange the plates in a baking dish, place them under the oven grill for 7 to 8 minutes and serve.

INGREDIENTS

4 onions
1 shallot
60 g Provolone Valpadana PDO strong
60 g breadcrumbs
3/4 sage leaves
1 sprig of rosemary
2 bay leaves
20 g butter
250 g Provolone Valpadana PDO mild
150 g cream
50 g milk
Salt to taste
Pepper to taste
Extra virgin olive oil to taste

PREPARATION

ONIONS

Bring the water in a steaming pan to the boil.
Add 2 sage leaves, 2 bay leaves, half a sprig of rosemary and a few peppercorns.
Peel the whole onions and steam them for 8/10 minutes depending on size.
Once cooked, cut off the top of the onion just enough to be able to hollow out the inside with a spoon, leaving the outermost 2/3 rings intact, so as to obtain a shell about 1 cm thick.
Place them on a baking tray lined with baking paper and prepare the filling.

STUFFING

Take the insides of the onions and shallots, cut everything into not too thin julienne and put them in a pan with 10 g of butter.
Add the 2 remaining sage leaves and the bunch of finely chopped rosemary, a pinch of pepper and a pinch of salt, stew over a low flame with the lid on for 15 minutes, adding a few ladles of water if necessary.
Finish cooking 5 minutes over high heat without a lid, so that the water dries up, and put everything in a bowl to cool.
Once the mixture has cooled, put it in the blender and add 40 g of breadcrumbs, 50 g of strong Provolone Valpadana PDO and a drop of extra virgin olive oil, blend until creamy.
Now stuff the onions and use the remaining breadcrumbs and the strong Provolone Valpadana PDO on the surface, and finally a knob of butter on each onion to create a perfect gratin.
Bake in a static oven preheated to 220° for 10-15 minutes.

PROVOLONE FONDUE
Cut the mild Provolone Valpadana PDO into cubes no larger than 1 cm, and place them in a bowl.
Heat the milk and cream in a small saucepan until it comes to the boil, and pour it a little at a time over the cheese cubes, stirring continuously with a whisk to melt it.
Plate the fondue on the base of the plate and lay the freshly baked onions on top.