Sformatino di Piselli e Prosciutto di Parma
Emilia-Romagna — Parma
Emilia's classic individual savoury mould — a set custard of fresh peas puréed with eggs, cream, and Parmigiano, baked in a buttered ramekin and unmoulded as a firm, pale-green dome. Served with a simple warm sauce of Prosciutto di Parma crudo warmed in butter. The sformato ('unmoulded') tradition is one of the most underappreciated in Italian cooking — a technique that transforms a vegetable into a structured, elegant first course.