Ingredients (serves 4 people):

  • 400 g of egg fettuccine
  • 300 g of “Tartufato” cooked ham sliced rather thickly
  • 80 g of fresh Mascarpone cheese
  • 30 g of Parmesan cheese

Cook the pasta al dente in plenty of salted water. Slice the “San Marino Tartufato” cooked ham with whole truffles into little strips, place the ham into a saucepan with a tablespoon of Mascarpone, and cook for a few minutes. Place the remaining Mascarpone and the Parmesan cheese into a well heated bowl and mix. Finally, add the hot fettuccine and the lightly browned “San Marino Tartufato” cooked ham with whole truffles.


Ingredients (serves 4 people):

  • 250 g of long grain rice
  • 300 g of prawns
  • 200 g of “San Marino” cooked ham cut into small cubes
  • 50 g of butter
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1 celery stick
  • 4 ripe tomatoes
  • 2 zucchinis
  • 1 laurel leaf
  • ½ onion
  • 1 clove bud
  • 2 tablespoons of tomato puree
  • 5 dl of broth
  • 2 dl of dry white wine
  • Salt, pepper, and oregano

De-shell the raw prawns and cut their meat into small pieces. Heat the oil in a pan. Cook the prawns and the small cubes of “San Marino” cooked ham on a high flame for a few minutes. Then take them off the flame and leave them aside. Finely mince the onion and let it soften in a mild heat in a saucepan with 40 g of butter. As soon as the onion is transparent, add the rice and let it absorb the flavor for a few minutes while always stirring. Finely mince the celery, zucchini, and laurel leaf. Peel and crush the garlic. Peel and seed the tomatoes and crush them with a fork. Add the celery, zucchini, laurel leaf, clove bud, garlic, oregano, tomatoes, prawns, and “San Marino” cooked ham to the rice. Flavor with salt and pepper. Stir for a few minutes, allowing the rice to thoroughly absorb the spices. Add tomato puree to the broth and bring to a boil. Bathe the rice in the broth and tomato puree. Stir and bring to a boil. Let the mixture cook over a low flame for 15 minutes. A few minutes before turning off the flame, add the wine and the remaining butter. Cover and let rest for 2 minutes with the flame off. Pour the risotto onto a platter and serve immediately.


Ingredients (serves 4 people):

  • 500 g of potatoes
  • 1 fennel bulb with fronds
  • 4 rather thick slices of “Fornacino Cooked Ham With Aromatic Herbs”
  • 1 egg

For the vinaigrette:

  • 6 tablespoons of extra virgin olive oil
  • 1 tablespoon of vinegar
  • ½ tablespoon of mustard
  • 1 tablespoon of minced chives
  • 1 tablespoon of minced parsley
  • Salt and pepper

Boil water in a large pot. Salt and cook the potatoes with peels for about 25 minutes. Hard-boil an egg, cool it under water, and de-shell it. Let the potatoes cool, peel them, and cut them into small cubes with sides of about 1 cm in length. Pour the vinaigrette over the potatoes, cover, and let them cool completely. Remove fronds from fennel, wash, and cut it into thin slices. Keep the fronds in order to garnish the dish. Mix the fennel with the potatoes and pour everything into a salad bowl. Cut the “Fornacino Cooked Ham with Aromatic Herbs” into strips and scatter them over the salad. Cut the hardboiled egg into four quarters and arrange them on the salad.