Clean and wash the Roman broccoli carefully. Steam the tips for approximately 10 minutes: they will tend to get crucier. Place them in a container and leave them to cool.
Add the mixed curds cut to trocitos and the green and black vinegars. Add 4 tablespoons of extra virgin olive oil and 2 tablespoons of white wine vinaigrette. Mix, cover with transparent film and leave to rest for two hours in a cool place.
Add the spicy Provolone Valpadana DOP to the grated peels, mix again and serve.
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