Get a platter or a serving plate and place a small bowl with Ponti Glaze with 100% Italian Apple Cider Vinegar in the middle.
Slice the Caciotta with pepper and the Parmigiano Reggiano 24 months PDO and place them around the Ponti Glaze with 100% Italian Apple Cider Vinegar bowl.
To round of the platter, add some slices of Herbed Goat-Cheese, smoked ham and Felino salami.
INGREDIENTS
Cured meats: Smoked Ham and Felino Salami or any of your choice
Cheeses: Caciotta with pepper, Parmigiano Reggiano 24 months PDO or any of your choice
30 gr Ponti Glaze with Apple Cider Vinegar
Cheeses: Caciotta with pepper, Parmigiano Reggiano 24 months PDO or any of your choice
30 gr Ponti Glaze with Apple Cider Vinegar
