Chef inspiration
Rosette di Pasta Fresca con Verza, Ricotta, Prosciutto e Caciotta
In this special, prosciutto, caciotta, cabbage, ricotta, and ham create salt-cured depth, rounded savor, and a savory, gently tangy cheese note.
The story
About the dish
Rosette di Pasta Fresca con Verza, Ricotta, Prosciutto e Caciotta is anchored by prosciutto, caciotta, cabbage, and ricotta. Gratinating it adds a browned, savory surface over the softer filling beneath. Taste it for salt-cured depth and rounded savor from prosciutto, a savory, gently tangy cheese note from caciotta, and a fresh vegetal edge with pleasant bitterness from cabbage.
In the dish, preservation becomes flavor as Italian cured meats or cheeses translate regional craft into distinctive aromas and textures.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.