RICKY
Emilia and Romagna in one bite, combining noble ageing traditions with rural heritage.
- PDO Zibello's culatello
- San Patrignano's melted semi-cured mucchino cheese
- Artichokes in olive oil
CULATELLO DI ZIBELLO PDO, MELTED MUCCHINO AND ARTICHOKES IN OLIVE OIL
Culatello di Zibello PDO is the noble heart of Ricky. Crafted exclusively by hand, it is made from the legs of heavy Italian pigs, sea salt and pepper, and aged for at least ten months. Alongside it comes semi-aged Mucchino from San Patrignano, melted into a warm, elastic and enveloping cream. Its milky sweetness accompanies the Culatello di Zibello PDO without weighing it down, creating a soft bridge between cured meat and vegetables. The artichokes in olive oil complete the composition with fibre, acidity and a pleasant herbaceous note. Three different textures, three aromatic registers, one single composition.
ARTICHOKES IN OLIVE OIL BRIGHTEN THE PANINO’S FINISH
Ricky works because it does not seek excess. Culatello di Zibello PDO brings intensity and refined sweetness; the melted semi-aged Mucchino from San Patrignano embraces them and transforms them into a warm, almost silky softness. Then come the artichokes in olive oil, and that is where the panino changes pace. Their vegetal, slightly tangy and savoury character breaks through the continuous creaminess of the cheese and leads the palate towards a fresher finish. Olive oil adds roundness, while the fibre of the artichokes introduces a more defined bite. The result recalls the logic of the Emilian table: important ingredients, patient preparation and recognisable flavours. But inside the bread, everything becomes more direct, more contemporary. Culatello di Zibello PDO remains the protagonist, the cheese builds the centre, and the artichokes in olive oil brighten the finish. A balance built on succession rather than overlap.
(*) Frozen product at origin.
TRY THEM IN OUR RESTAURANTS.
