Add the white wine vinegar into a saucepan of boiling water. Turn down the heat and with a spoon turn quickly the water clockwise to create a vortex. Crack an egg into the center and follow turning for 3 minutes until the albumen becomes white. Brown the bacon and toast the bread. Remove the egg with a slotted spoon and place onto a plate with kitchen paper to drain. Season with salt and pepper. Meanwhile, melt the Provolone Valpadana PDO in a saucepan. Place on the bread the spinach, the bacon, the egg and the provolone. Garnish with parsley and EVO oil and serve hot.