Fresh squid ink pasta tossed with a young, ultra creamy gorgonzola dolce with ribbons of a floral spiced speck (Tyrolean smoked ham similar to a prosciutto) and peppadew peppers. I also got a stronger, heavier-smoke speck but it didn't pair well with the cheese. My speck rose didn't turn out so great but this is one of the best things I have ever made. A Barolo was the perfect complement. Devoured it.
