Gran Michetta Gran Biscotto
by: Rovagnati Food Academy
The Rovagnati Food Academy was born with the objective of sharing the culture of quality Italian salami around the world. It was founded by Rovagnati, leader in Italy in the sector of salumi that have always had high quality and innovation as values, defining every product they promote as a guarantee of this.
The Rovagnati Food Academy reinterprets salami in a modern way, and gives value to it within accompaniments that can create an experience of a unique taste. They collaborate with chefs, restaurant owners and opinion leaders on a national and international level. They are also dedicated to the education of younger generations to the use of genuine and high quality ingredients: each year they organize a culinary competition for international cooking schools.
Michetta panino, Gran Biscotto cooked ham, Italian mixed giardiniera vegetables and a drizzle of Garda Oil DOP.
The panino Gran Michetta Gran Biscotto was created by Rovagnati Academy. The protagonist of the panino is the Gran Biscotto, the high quality cooked ham that expresses the passion Rovagnati for good, tasty, well prepared, healthy food. The delicate and simple accompaniments exalt the pleasure of a high quality cooked ham, well loved by Italians. Few ingredients, all of excellence, represent the return to a genuine product, exactly like the Gran Biscotto, healthy, tasty and with a secret and unvaried recipe for over 30 years. The choice of a bread such as the michetta is not by chance and it tells the story of the Lombardian territory.
Open the michetta halfway. Drizzle some oil over the open bread. Place a slice of Gran Biscotto on the base of the michetta, so it overflows from the panino border by about 1cm, like a frill. Add the mixed vegetables beginning at the edge of the michetta and spiralling towards the centre. Complete with the second slice of Gran Biscotto, in the open, upper part of the michetta. Close and serve.
Italian mixed vegetables with carrots, peppers, cauliflower, fennel, white wine vinegar, water, sugar and salt.
For Gran Michetta Gran Biscotto the bread is the bread symbol of Milan, with a small hole inside and with a characteristic star stamp and "hat" on the top. Prepared by Matteo Cunsolo according to the traditional meneghina recipe, beggining with the biga, the dough is made with flour, water, malt, yeats and salt. in order to obtain the unique, internal hole, a strong, 280 W flour must be used, by Molino Pasini Spa.
A drizzle of oil, with a naturally delicate and harmonious taste.
Gran Biscotto is a high quality, Italian cooked ham. It is part of the best, internal thigh meat, Italian in origin, and worked by the Master salami maker, Rovagnati. For over 30 years, their secret recipe of aromas and herbs provide an incredible scent. In order to preserve the softness, it is massaged for up to 72 hours and slowly steam cooked. Gran Biscotto offers the superiority of a cooked ham, fruit of the passion that defines Rovagnati.