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1
Bring the coppa slices to room temperature. Place each slice between two sheets of cling film and pound to an even 3 mm thickness. The slice should be pliable and uniform with no tears.
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2
Scatter a pinch of salt and pepper across each slice. Add the merest scraping of garlic and parsley if using. Lay a chilled cube of aged caciocavallo at the centre of each slice.
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3
Roll each slice tightly around its cheese cube, folding in the sides as you go to seal the filling. Secure firmly with a toothpick driven lengthwise through the bundle. The roll must be compact and closed at both ends; any gap is an escape route for the cheese. This is where the dish lives or dies — a loose roll will haemorrhage its filling on the grill and the bombetta will be nothing.
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4
Prepare a wood or charcoal fire and allow it to reach a high, steady heat with glowing embers and no raw flame. Lay the bombette on the grill. Grill, turning once or twice, until the exterior develops a distinct char and the fat has visibly rendered and blistered. The outside should be dark and firm to a light press.
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5
Rest the bombette for no more than one minute off the heat. The interior caciocavallo must still be fully molten when bitten — fluid and stretching. Serve immediately; the cheese solidifies quickly and the dish does not hold.