Code di Scampi del Tirreno

This recipe was sent by Giovanni Rotti from his Enoteca Giovanni in Montecatini Terme, in Tuscany. Alas, his recipe uses a special Tuscan ingredient, lardo, a cured meat that we cannot obtain. It is the subcutaneous fat from the shoulder or flank of the pig, sometimes preserved with herbs. Sliced paper-thin, it is typically draped atop a slice of warm bread, where it softens and almost melts. To give an idea of how special it is, I need only recall the huge Slow Food exposition I attended i