Layer the salty Italian ham on sandwiches, drape it over a crisp-crusted pizza, or crisp the slices in a pan for a crunchy accent that will add life to any dish.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.