Prosciutto with Balsamic Vinegar

Arrange slices of prosciutto or bresaola (lean beef) on a plate; season with pepper, garnish with grated cheese (we recommend Parmesan cheese), chopped arugula and thin slices of raw button mushrooms; dress with Cavedoni Traditional Balsamic Vinegar of Modena and extra-virgin olive oil. If you like, you can roll up the slices of prosciutto with all above-mentioned ingredients and serve.