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Unforgettable The savour of Italy wrapped in a sandwich



Preparation time



Giuseppe Nacci

Recipe created by :

Giuseppe Nacci, Baker Expert Italy


Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Picto_ingredients.svg List of ingredients

  • 240 g of Grand Pochon bread sliced in 4.
  • 240 G of Culatello di Zibello di Parma
  • 160 g of Parmigiano Reggiano, aged 30 months
  • 160 g artichoke cream
  • 20 g of extra virgin olive oil
  • 1 radish
  • 4 fresh mint leaves

Picto_preparation.svg Preparation steps

  • Defrost the large Pochon loaf for 20 minutes.
  • Slice it in two diagonally.
  • Take one half and cut it lengthwise into 1 cm-thick slices.
  • Places the slices in the oval ring and bake at 190° C for 9 minutes.
  • Let cool for 5 minutes.
  • Garnish with the Culatello di Zibello di Parma.
  • Arrange the Parmigiano Reggiano shavings and top with artichoke cream.
  • Season with a drizzle of extra virgin olive oil.
  • Decorate with 1 mm-thick slices of radish and small mint leaves.