Artichoke, walnut, and 24-month Parmigiano Reggiano petal salad: the off-menu dish that tells the story of our region
Some dishes are not born from planning, but from a precise moment: the right season, the ingredient that arrives and convinces you, the idea that forms almost on its own. Our artichoke salad with walnuts and 24-month Parmigiano Reggiano petals is exactly this—an off-menu item that speaks of our territory, seasonality, and the cooking philosophy that has always guided Nero Balsamico.
Three ingredients, a precise balance
We prepare the artichoke raw, thinly sliced, allowing its full herbaceous freshness and slight bitter note to shine through. The walnuts add that crunchy touch that changes everything: roundness, contrast, that lively bite that transforms a simple dish into something memorable.
Then there’s Parmigiano Reggiano. We are in Modena—it would almost be a shame not to celebrate it with the devotion it deserves. We chose a 24-month aging period, the point where the aromatic complexity is full, the tyrosine crystals gently crunch, and the savoriness is intense without being aggressive. Not grated, not melted: in petals, so that every bite contains a recognizable fragment of this extraordinary cheese.
Three ingredients that could overpower each other and yet—in the right proportions—balance with natural elegance.
Ready for a bite of freshness?
