Scamorzine con Speck

Scamorzine con Speck is an Italian antipasto or light main dish that pairs small scamorza cheeses with thin slices of speck. Scamorza is a stretched-curd cow’s milk cheese from southern Italy, while speck is a cured, lightly smoked prosciutto originally from the Alto Adige region. The contrasting flavors of the mild, elastic cheese and the salty, smoky ham create a balanced combination that highlights the best of northern and southern Italian traditions. What distinguishes a great version is careful cooking: the scamorzine should be melted until soft and slightly stringy without becoming tough, and the speck should be crisped at the edges yet still tender. Some preparations wrap the cheese in the speck before grilling, others serve them side by side and let the heat of the melted cheese warm the ham. Variations across Italy include using mozzarella in place of scamorzine or adding fresh herbs like rosemary or sage, but the classic dish relies on quality speck and a proper melting technique. In Riofreddo, Italia, La Cucina di Rio offers a rendition recommended by user JustUs on ReTubeIt, where the dish is served as a rustic yet refined starter.