Ingredients for 4 people:

• 300 ml cream
• 150 g Parmigiano Reggiano 30 MONTHS DOP grated plus 3 cm of rind
• 100 ml Spergola Spumante Brut DOP white wine
• 1 pinch of nutmeg
• 1 pinch of white pepper
• 1 teaspoon of cornmeal dissolved in 1 tablespoon of water
• crispy bread for serving

Execution:

In a pan with a thick bottom pour the wine and let the alcohol evaporate, boiling it for about 2-3 minutes. Add the cream, nutmeg and diced Parmigiano Reggiano rind. Mix thoroughly and leave to simmer for 5 minutes. Pour the Parmigiano Reggiano and melt it, then add the corn flour to thicken the mixture. Season with white pepper to taste. Serve with plenty of crunchy bread.