Stuffings are important in the cuisine of Emilia Romagna - distinctly flavoursome, thanks to the use of local salumi such as prosciutto, mortadella, pancetta and so on, as well as great snowy hills of Parmigiano Reggiano (Parmesan cheese) - famous everywhere for its delicious flavour and piquancy.
Ask your butcher to prepare the turkey breast for you - it needs to be flattened so that it’s about ½
