Add grated Grana Padano to the crescenza and mix well until the mixture becomes even. Lay the slices of Mortadella Bologna PGI – about 5 mm thick – on a cutting board at a distance from each other. Spread the cheese on each slice and then roll them up one by one.
Try to shape them into a cylinder, then slice them further into four equal
Place the rolls on a platter and garnish the top with the chopped To complete the dish, you can use balsamic vinegar to add a touch of bittersweet flavour.
