Cream of Piemontino with dried fruit musli
250-300 g of grated Piemontino Valgrana
½ l of milk
CHOICE OF DEHYDRATED FRUITS AT PLEASURE
Dark chocolate flakes
Heat the milk at a temperature of 80°-85°, remove from the fire and add the grated Piemontino. Mix vigorously until obtaining a creamy mixture. Pour in a soup plate, make a musli mixture and taste the harmonious contrast between sweet and salty.
Chef Paolo Lautero