Pralines of PGI Finocchiona coated with PDO Parmigiano Reggiano and Cayenne jam

This original and creative recipe was created by chef Emanuele Vallini at Cibus 2018, on the occasion of the travel cooking show #toscanainricette dedicated to Tuscan cured meats which involved Finocchiona PGI and Prosciutto Toscano PDO during the International Food Exhibition in Parma.


  • 100g PGI Finocchiona
  • 30g grated PDO Parmigiano Reggiano
  • 30g chilly jam


Beat the PGI Finocchiona with a knife until you obtain a homogenous mixture.
Form pralines of 10/15 gr each and roll them in the chilly jam. Once they are covered with jam, roll pralines in the PDO grated Parmigiano Reggiano
Introduce a toothpick and serve in a baking cup.


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