Grissini con Prosciutto di Parma e Parmigiano

Lay the thin artisan breadsticks on a wooden serving board.

Take the delicate, translucent ribbons of Prosciutto di Parma and gently wrap them around the center of each breadstick, allowing the folds to create volume and texture.

Using a vegetable peeler, create light, paper-thin shavings of Parmigiano Reggiano.

Scatter the cheese shavings over the prosciutto-wrapped breadsticks, letting them cling to the salt-cured fat of the meat.

Serve immediately while the breadstick remains crisp and the prosciutto is at cool room temperature to ensure the best flavor profile.