Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

For 1 portion: 2 leaves Chioggia radicchio, 1 slice Italian salami, toasted bread cubes, Moletto Integrale extra-virgin olive oil, Moletto Old Botte 12 balsamic vinegar, salt.
To prepare: Shred the radicchio and dress with oil, salt and aged balsamic vinegar, place in the bottom of a glass, add the salami previously cut into strips and tossed with oil, salt and aged balsamic vinegar and, finally, the cubes of toasted bread.
Recommended wine:
Glisy Frizzante Igt Veneto Orientale