200 g. speck ham
150 g. Latteria Soresina provolone dolce (mild)
50 g. Latteria Soresina provolone piccante (spicy)
300 g. Grana Padano Gran Soresina
1 glass red wine
2 organic pears
2 tbsp sugar
Cut greaseproof paper into 12 rectangles, cover with Grana Padano Gran Soresina flakes and place in the oven at 200° for 3 minutes until the cheese has melted, forming a thick layer. Allow to cool.
Cut the different varieties of Provolone cheese with a truffle or mandoline slicer. Also cut the speck into very thin slices.
Place the diced pears, sugar and half a glass of water in a saucepan and cook for about 10 minutes, then purée in a blender and adjust salt and pepper to taste.
Build the millefeuille, alternating layers of Grana Gran Soresina, speck and mixed Provolone. Serve on individual plates with the pear sauce on the side.