Jul 14 2026
Restaurants›Acqua al 2 - Annapolis›Piccolo Pasticceria Recipe

Piccolo Pasticceria Recipe

Inspired by Acqua al 2 - Annapolis
Time15m
Serves2

cured pork, arugula, vin cotto

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Ingredients

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Main Ingredients

Optional Garnishes

Method

Preparation

  1. 1

    Prepare the Ingredients

    Slice the cured pork into thin strips and set aside. Rinse the arugula under cold water and dry thoroughly with a paper towel.

  2. 2

    Plate the Dish

    On a serving plate or board, arrange the sliced cured pork in an overlapping pattern. Top with a generous handful of arugula.

Finishing Touches

  1. 3

    Add Vin Cotto

    Drizzle the vin cotto over the cured pork and arugula, ensuring an even coating.

  2. 4

    Season and Garnish

    Sprinkle freshly cracked black pepper over the dish. If using, shave Parmesan cheese on top and drizzle with olive oil for added flavor.

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