Parmigiano Reggiano cheese, salsafragola sauce
Warm a non-stick saucepan, add the grated Parmigianoand let melt it.
Take of the layer of cheese from the saucepan and shape with a little bowl to obtain an hamper.
When cool put the salsafragola sauce (or mostarda) into the hamper of cheese. Decorate with fresh strawberries, pieces of Parmigiano and balsamic vinegar