4 Ripe figs
8 Slices of prosciutto
Traditional Balsamic Vinegar of Modena PDO Aged 12 years
Wash the figs and dry them carefully, being careful not to break them open. Divide each fig into four parts without removing the skin. Take the prosciutto (not too thinly sliced) and cut each slice in half, arranging each piece on a fig quarter. Complete the dish by seasoning it with a few drops of Traditional Balsamic Vinegar of Modena PDO.