Salad with Salame Brianza PDO and black truffle


  • Mix salad to taste
  • 70 gr of Salame Brianza PDO
  • 1 small black truffle
  • 50 gr of black olives
  • 50 gr of walnuts
  • Evo oil to taste
  • Salt and pepper to taste


Wash and dry the salad. Cut the Salame Brianza PDO and the truffle into rounds. Add the walnuts, and season with EVO oil, salt, and pepper. Serve with toasted bread if desired.