Crespelle gratinate con pollo, prosciutto e Fontina (Italian Baked Crêpes with Chicken, Prosciutto and Fontina) These crespelle are more delicate than the beef and sausage versions. Chicken must remain moist, prosciutto cotto should provide seasoning without becoming aggressively salty, and Fontina should melt smoothly while allowing the poultry to remain the central flavor. Story and History Chicken, cooked ham and Fontina form a northern Italian-style combination based on d

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.