Even Gabriele D'Annunzio talked about it in the distant '800, even if the first explicit and official citation of Culatello dates back to 1735, in a document of the Municipality of Parma. This renowned salami has its roots in the historical memory of peasant culture and its production and processing, handed down through generations, contains in itself the history of a land, the traditions of its people and the unique characteristics of the climate of the Bassa Parmense where the the right alternation of dry and humid periods allows its slow maturation, during which its unmistakable aromas and flavors develop that have made it famous in the world.

The Culatello di Zibello PDO is recognized for its characteristic pear shape and the uniform red color with intramuscular fat of white cut slices. A unique product for sweetness, flavor and softness on the palate.

To taste its characteristic flavor, enjoy it in purity but let yourself be tempted by this recipe, fragrant and delicate at the same time.

Preparation time: 50 minutes
Extra time: 2 hours and 10 minutes of leavening
People: 8

Ingredients:

175 g flour plus a little
130 g of Asiago cheese
2 small eggs
60 g red radicchio
40 g soft butter
5 g brewer's yeast
8 slices of Culatello di Zibello DOP
Sesame seeds
peanut oil
salt

Preparation:

Dissolve the yeast in 25 g of lukewarm water. Lightly beat the eggs.
Mix the flour with 30 grams of grated Asiago, the water with the yeast and the eggs, then add a pinch of salt, the butter and continue obtaining a soft paste; let it rise in a sealed bowl with the film, out of the fridge, for about 2 hours. Roll out the dough on a floured surface about 1 cm thick and make 8 discs with a pastry cutter (ø 7 cm); then, to obtain the donuts, cut each disk in the center with a smaller pasta cutter (ø 2-3 cm).
Place the donuts on a baking sheet lined with parchment paper, brush them with water, sprinkle with sesame seeds
and let them rise for another 10 minutes.
Fry the donuts in plenty of peanut oil for 2-3 minutes, turning them a couple of times until they are golden brown. Drain the donuts on kitchen paper, without salting them, then cut them in half horizontally and stuff them with Asiago slices, strips of radicchio and a slice of Culatello di Zibello DOP.