A rustic Emilia-Romagna pie with herbs, ricotta, pancetta, and nutmeg.

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2. Cook the Pancetta: In a skillet over medium-low heat, sauté the diced pancetta until it’s golden and crisp. Remove with a slotted spoon and drain on a paper towel. 3.

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Using a small paring knife, make 1 1/2-inch-deep slits all over the lamb. Spread the herb paste all over the lamb, working it into the slits; season the lamb with salt and pepper.

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CARPEGNA, PESARO - URBINO, ITALY, June 16, 2025 /EINPresswire / -- Prosciutto di Carpegna PDO, the cured raw ham of European gastronomic tradition, continues the promotion of its quality brand in ...