A chef from Italy decided to innovate this Easter and created an egg with an unusual flavor: cheese and salami.
He left chocolate aside and combined two famous ingredients in his region, Vallo di Diano, in the south of the country, to celebrate the Christian holiday.
The delicacy is manufactured by the cheese factory Caseificio S. Antonio. It weighs more than 1,5 kg and costs more than R$150 (28 euros).
The cheese used is of the type cacciocavallo, a cheese made from cow's milk and given its oval shape by resting hanging – it tastes similar to provolone.
The salami is the type headcheese, which is made with pork and hangs to dry. It is quite common on the tables of Vallo di Diano.
The cheese factory also makes eggs with just cheese – in the traditional flavor, or “al latte” – and also with truffles, which are not chocolate, but a very aromatic type of fungus.
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