This Thanksgiving will be celebrated as usual with our families. Being split between Italy and the US sometimes it’s just not possible to be all together, but we like to keep our traditions going, especially around the table! 

This year though, I wanted to try something new on the menu and hope you will like this very simple recipe for a delicious savory pie with Radicchio and Speck. 

These Radicchio “Roses” are perfect for a nice aperitivo and both kids and grownups love them!

You will need…

My Tip: I chose Fontina and Provolone, but you could also use different cheeses of your choice!


Start by washing and drying the radicchio and chopping it. Let it brown in a pan with oil, salt and the half onion and set aside. While the radicchio cools, cut the speck into thin strips and dice the cheese.

To make the dough: mix all the ingredients into a bowl until you get a soft and smooth consistency. If it is too sticky, add a little flour.

Roll the dough out with a rolling pin using a sheet of parchment paper to obtain a rectangle, spread the speck, cheese and radicchio filling. Roll the pastry on itself forming a cylinder. Section the cylinder in smaller pieces of about 4 cm and close them at the bottom.

Arrange the “roses” in a spacious baking tray spaced apart and let them rise for about 2 hours until they are joined together.

Bake at 180 degrees for about 20/30 minutes, the cake must be golden brown!

My Tip: I added a sprinkling of Parmigiano Reggiano on the roses, if you want you can add it in the pastry together with the filling.

Ready to serve: I paired these Radicchio roses with a sparkling Apertivo and they were a great success!