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.

Tuscan cooking favors clarity, so these involtini rely on veal, prosciutto, Pecorino, rosemary, olive oil and wine rather than a heavy sauce. The rosemary must remain restrained and the Pecorino should sharpen the filling without covering the meat.