Try asparagus ravioli with Parmigiano Reggiano fondue and buckwheat with Tropea onion jam with lime honey! You will be amazed by the combination of our Montecoppe 24 Months with asparagus and buckwheat.

Parmigiano Reggiano Montecoppe 24 Months 250 gr
Fresh liquid cream 150 gr
Fresh milk 130 gr
Black pepper q.b
A tablespoon of organic buckwheat flour

Heat the cream in a saucepan over low heat. Mix the flour with the cold milk, without making grams then pour slowly over the cream, continuing to mix. Slowly add the grated Parmigiano Reggiano, stirring constantly. Let thicken, then remove from heat.
Finish with a splash of black pepper. Keep warm before serving.

Chef Maria Gianina Barcan’s recipe