Sardinian-style veal rolls filled with Pecorino Sardo and pane carasau, browned in olive oil and finished with Cannonau, herbs, and a glossy natural jus.

Umbrian cooking brings an earthy profile through Prosciutto di Norcia, Pecorino, sage, thyme and olive oil. The cured meat and cheese provide plenty of seasoning, so the pan jus is kept clean and the final salt level is judged only after reduction.

This Tuscan version is centered on Pecorino and fresh herbs rather than prosciutto. Combining younger and more mature Pecorino gives both melting quality and depth, while lemon and olive oil keep the filling from becoming heavy.