Crespelle Gratinate al Pollo, Prosciutto e Fontina (Italian Baked Crepes with Chicken, Prosciutto and Fontina) This is the quiet one in the family of baked crespelle, and the hardest to judge. Diced chicken thigh, cooked fast and stopped early, is folded with chopped prosciutto cotto and small cubes of Fontina, wrapped in a crepe and gratinated until the corners darken. There is no braise to build depth here: everything depends on cooking the poultry correctly and then refusi

A precise Friulian antipasto pairing Prosciutto di San Daniele with Montasio, focused on correct slicing, serving temperature, cheese age, and balanced accompaniments.

Torta al testo is Umbrian griddle bread named for the testo, the traditional heated stone or metal plate on which it cooks. Despite the word torta, it is savory and closer to a thick, tender flatbread. It is split while warm and filled with prosciutto, cooked greens, sausage or cheese. The bread should support the filling without becoming a dense sandwich roll.