Here is the first recipe made by one of our bloggers, Lorena Terenghi of the blog Briciole di Sapori, for the project “Acetaia del Cristo, Tradition&Innovation”.

We’ve chosen to start from here because, as our friend writes, we want to welcome the spring with this recipe with an Easter Flavour: Parmigiano Reggiano Nests with quail eggs and Traditional Balsamic Vinegar of Modena PDO, aged in Juniper wood.

Ingredients for 4 people:

– 120 gr of Parmigiano Reggiano

– 10 quail eggs

– mixed salad

Traditional Balsamic Vinegar of Modena PDO ExtraOld Juniper

– salt and pepper

– edible flowers


First of all, prepare a cutting board near the stove with four small bowls turned upside down.

Heat a non-stick pan with a diameter of 16 cm, without any seasoning, then add 30 grams of Parmigiano Reggiano (about 2 tablespoons) and spread it well on the bottom, removing the saucepan.

Then, cook over medium heat for about 5 minutes, until the cheese is golden and sufficiently compact to be able to turn it helping with two small stick.

Finally, with great delicacy, but quickly and decisively, place the Parmigiano Reggiano disc on the bowl so that it takes its shape. Use a little kitchen paper to remove the grease from the pan and start again with the preparation of the other nests.

Once the Parmigiano Reggiano nests are in shape, leave them in this way for at least 30 minutes.

In the meantime, boil the quail eggs in boiling water for about 3 or 4 minutes. Wash the salad and gently rinse the flowers and proceed by composing the Parmigiano Reggiano nests. First of all, arrange the quail eggs cut in half, a few leaves of mixed salad with different colors and some flowers.

Finally, salt lightly, give a light ground of pepper and sprinkle with Traditional Balsamic Vinegar of Modena DOP ExtraOld Juniper.