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Parmesan cheese.
Parma, of course, is home to Parmigiano Reggiano cheese as well as the fine Parma prosciutto ham.
I like to use pecarino-romano or parmigiano-reggiano, but I have had them made with gruyere and the classic sharp cheddar.
Enjoy extra-sharp and parmigiano-reggiano cheeses along with tomato confit sandwiched between fresh bread slices.
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