3. In a large bowl, whisk the eggs, a little salt and pepper, flour and 20g of grated Parmigiano Reggiano PDO together. Coat the cauliflower florets in this mixture. 4. Heat abundant oil in a pan.

The PDO designation means that the product is closely linked to the land where it’s made; in this case, three lactic bacteria are unique to Parma, where they grow only on the grass, living on in the ...

3. In a large bowl, whisk the eggs, a little salt and pepper, flour and 20g of grated Parmigiano Reggiano PDO together. Coat the cauliflower florets in this mixture. 4. Heat abundant oil in a pan.