• Stoneground type 1 wheat flour roll
  • Fiordilatte mozzarella (30g)
  • Pan-fried aubergines drizzled with extra virgin olive oil, basil and salt (30g)
  • Prosciutto di Modena PDO (70g)


Finely chop the vegetables you have available and sauté them with extra virgin olive oil and salt, then add brown sugar and, when cooked, deglaze with a few drops of Balsamic Vinegar of Modena PGI (20g).

The quantities indicated are enough for a sandwich.