However, the ingredients have to be top quality. Therefore, to put together bresaola, rughetta, e parmigiano, the bresaola should be freshly cut, very thin, and preferably from the best pork house on the piazza.
Add some scaglie (flakes) of good ol’ Parmigiano Reggiano, and you’ve a dish for the summer gods.
Enhance it all with a drizzle or two of your best olive oil and a few drops of high-end balsamic vinegar from Modena. A little lemon juice is an alternative.
Nothing says summer lunch quite like this dish.