WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic

February 23, 2024

In Italy many people think that "misticanza" is a particular type of salad, but in fact this term of dialectal origin is used to define a fresh and healthy mix of herbs or raw vegetables. Filling a bowl with misticanza is like preparing a white canvas on which to paint with a thousand colors. As a matter of fact, the secret ingredient for a light and delicate, but also delicious and tasty, mixed salad is only one: imagination.

The colors we have chosen for this tasty misticanza are the gold of Parmigiano Reggiano cheese, the pink of Parma ham and the deep, dark brown of our Goccia Nera Balsamic Dressing: a finishing touch that will captivate the eyes and the palate, a precious ink with which to sign this recipe and many other ideas that will light up your kitchen with creativity.

  

Preparation time: 5 minutes

Servings:
 2 people

Ingredients

250 g fresh misticanza salad
60 g Parma ham (Prosciutto di Parma DOP)
40 g Parmigiano Reggiano DOP 18 months Emilia Food Love
30-40 g walnut kernels
2 tablespoons Goccia Nera - Balsamic Dressing Aged Emilia Food Love
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper

Method

  1. Prepare two bowls and in each one arrange half of the fresh misticanza salad, previously washed and drained.
  2. Season the salad with a drizzle of extra virgin olive oil Colline di Romagna, add a pinch of salt and a sprinkle of pepper.
  3. Cut thin slices of Parmigiano Reggiano using the cheese slicer, add them to the salad along with the walnut kernels and then mix everything well.
  4. Enrich with some Parma ham roses and, as a finishing touch, garnish with Goccia Nera Aged Balsamic Dressing.

Tip

If you prefer a less thick dressing and a more pungent taste, replace Goccia Nera with Emilia Food Love PGI Balsamic Vinegar of Modena Aged.

MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic dressing EMILIA FOOD LOVE






Also in Cookbook

PENNE with Tomato Passata and Leccino Olives
PENNE with Tomato Passata and Leccino Olives

March 21, 2025 0 Comments

A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.

And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.

 

View full article →

SPAGHETTI carbonara
SPAGHETTI carbonara

March 07, 2025 0 Comments

Whether it was born in Rome or in the trenches of World War II, whether its name and origins trace back to the charcoal burners of the Apennine mountains or remain forever a mystery, Pasta alla Carbonara is a traditional dish known and loved all over the world.

You only need one hand to count the ingredients, but you'll need both to applaud its incredible flavor, creamy texture, and irresistible aroma. For our carbonara we chose spaghetti, but don't forget to try it with short pasta as well, because we are sure that after tasting it you will look forward to making it again.

View full article →

PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant

January 24, 2025 0 Comments

There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.

Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”

 

View full article →