Ingredients for six people:

• 1 round roll of puff pastry
• 1 head of radicchio
• 1 clove of garlic
• 100 gr of Cavalese Fountain
• 1 Lucanian (or speck (if you prefer)
• 1 egg yolk
• salt, pepper, knob of butter

Preparation:

1. Wash the radicchio and cut it into strips. In a nonstick pan, add a knob of butter and sauté the garlic clove. Add the radicchio and stir for a few minutes, seasoning with salt, until the mixture is fairly dry.
   Prepare the lucanica (or speck, if you prefer), cutting it into small pieces (they can be cubes, strips, or coarse shapes, but not too large).
2. Roll out the pastry and, in the center, arrange slices of Fontal di Cavalese (not too thin, not too thick). Cover the Fontal with the radicchio and the sliced ​​lucanica (or speck).
   Roll up the pastry and brush the top with beaten egg yolk.
3. Bake at 200° for about 20-25 minutes and enjoy!