Ingredients

For the Petronian Skewers

• 10 oz mortadella, cut into cubes

• 10 oz Emmental cheese, cut into cubes

• 10 oz pork loin, cut into cubes

• 3 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 cup whole milk

• Salt and nutmeg to taste

• 2 eggs

• ¾ cup all-purpose flour (for breading)

• 1 cup breadcrumbs

• Peanut oil for frying

For the Classic Tiramisu

For the Cream

• 4 egg yolks (pasteurized)

• ½ cup granulated sugar

• 1 cup mascarpone cheese, cold

• 4 egg whites (pasteurized)

• ¼ cup granulated sugar

For Assembly

• 1 ½ cups freshly brewed coffee

• 2 tbsp sugar (optional, for the coffee)

• 18–20 ladyfinger cookies (savoiardi)

• Unsweetened cocoa powder (for dusting)

Instructions 

Prepare the Ingredients for the Skewers

1. Cut mortadella, Emmental cheese, and pork loin into even cubes (about ¾ inch / 2 cm).
2. Prepare 24 cubes of each ingredient.

Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.
2. Add flour and stir to create a roux.
3. Cook for 2–3 minutes, stirring constantly.
4. Gradually whisk in milk until smooth.
5. Add a pinch of salt and nutmeg.
6. Cook until thickened, then transfer to a wide dish and cover with plastic wrap in contact.
7. Let cool completely.

Sauté the Pork

1. In a pan, melt a knob of butter over medium-high heat.
2. Sauté the pork cubes for 4–5 minutes until browned.
3. Transfer to a plate and let cool.

Assemble the Skewers

1. On each wooden skewer (7–8 in long), thread a cube of mortadella, a cube of cheese, and a cube of pork.
2. Repeat the sequence to obtain 6 cubes per skewer.
3. Prepare a total of 12 skewers.

Bread the Skewers

1. Coat each skewer with béchamel using a knife to spread it evenly.
2. Dredge in flour, shaking off excess.
3. Dip in beaten eggs, ensuring full coverage.
4. Roll in breadcrumbs, pressing gently to adhere.
5. Arrange on a tray and chill for 30 minutes.

Fry the Skewers

1. Heat peanut oil to 340°F (170°C).
2. Fry skewers in batches until golden and crisp.
3. Drain on paper towels and serve hot.

Prepare the Coffee for Tiramisu

1. Brew fresh coffee and let it cool to lukewarm.
2. Add sugar to taste and set aside.

Make the Mascarpone Cream

1. In a bowl, beat yolks with half the sugar until light and fluffy.
2. Add cold mascarpone and mix gently until smooth.
3. In another bowl, beat egg whites until frothy.
4. Gradually add the remaining sugar and whip to stiff peaks.
5. Gently fold the meringue into the mascarpone mixture until well combined.

Assemble the Tiramisu

1. Dip each ladyfinger quickly in lukewarm coffee and arrange in a single layer in a baking dish.
2. Cover with half of the mascarpone cream.
3. Dust with unsweetened cocoa powder.
4. Repeat with a second layer of soaked ladyfingers and cream.
5. Smooth the surface and dust with more cocoa powder.

Chill and Serve

1. Refrigerate for at least 2 hours before serving.
2. Portion and serve chilled.

From the joyful tables of Bologna to the sweet homes of Treviso, this menu blends tradition and conviviality.