- a 1/2-pound piece Parmigiano-Reggiano
- 1 tablespoon aged balsamic vinegar (preferably aceto balsamico tradizionale extra vecchio
- With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.