Place the cheese in a bowl and soften slightly with a spoon, add the diced avocado pulp along with the finely chopped thyme and chives. Add salt and pepper. Place the slices of Mortadella Bologna on a cutting board, distribute the prepared mix over the slices and shape into rolls.
Arrange on a serving dish on a bed of lettuce and garnish with the radishes.
Peel and cut the mushrooms into strips. In a pan, sauté the cloves of peeled garlic in olive oil, add the aromatic herbs, mushrooms, pepper, add the Marsala wine and let it evaporate. Cook for 15 minutes. Two minutes before the end of cooking, add the strips of Prosciutto di Modena PDO.
In the meantime, boil the rigatoni in boiling salt water, drain and toss with the sauce.
In a medium pot over heat, boil water. Add asparagus and cook for 2 minutes.
Immediately transfer asparagus to a bowl of ice water to keep its color. Let sit for 2 minutes and transfer to a paper-towel lined plate. Make sure asparagus is completely dry.
Wrap each spear with a slice of prosciutto.
Repeat with remaining ingredients
Cut the red tuna lengthwise into small sticks and wrap them in slices of Prosciutto di San Daniele PDO. Sear the sticks for a few seconds in a non-stick pan with a bit of oil, turning them until they brown. Cut the tataki into thin slices and place in a small serving cup with diced avocado and sesame seeds.
Cut the fresh Pecorino into cubes and season with a drizzle of extra-virgin olive oil and pepper. Fill the pancakes with Prosciutto Toscano PDO, chopped drained tomatoes and cubes of Pecorino. Fold the pancakes and cook au gratin (to brown) in the oven preheated to 375°F degrees, with grated cheese and butter.
Serve with the remaining julienned Prosciutto Toscano PDO, which has been sautéed in a frying pan, with rosemary as a garnish.
Bread: Mix the flour, yeast, salt, water, oil. Let the mixture rise until doubled in size. Spread the dough half-inch thick and cut into half-inch wide stripes.
Sprinkle with 3 tsp of Pecorino and pepper. Roll the dough to create the shape of a flower. Let sit 1 hour and bake for 20 minutes at 446°F.
Eggplant caviar: Bake eggplants for 45 minutes at 356°F. Recover the pulp, drain and run in a processor with garlic, thyme and salt until obtaining a cream.
Tomatoes: Cut the tomatoes in half, season with salt, sugar and thyme. Bake for 90 minutes or more at 250°F. When all the ingredients are ready, cut the bread in half and alternate Salamini Italiani alla Cacciatora PDO and tomatoes. Cover everything with eggplant caviar.
Cut the tomatoes and blanch for 2-3 minutes. Chill in ice-water, peel and cut them into cubes. Chop the onion and garlic, sweat them in olive oil and add tomatoes. Simmer for 5 minutes. When done, season to taste with salt, pepper and basil.
Filling: Cook the unpeeled tomatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut a third of the Speck Alto Adige PGI into cubes, mix well with the potatoes and season to taste with salt and pepper. Roll out the pasta dough finely and cut it into 1.5-inch squares. Place some of the filling (a spoonful) onto the square and form it into a Tortellone. Cook in salted water for approximately 5 minutes.
Serving suggestion: Place the tomato sauce in the middle of the plate, add Tortelloni and garnish with the remaining Speck Alto Adige PGI, chopped parsley and Parmiggiano Reggiano PDO.