Take the pasta sfoglia out of the fridge, lay it out and puncture it with a fork. Fill the pasta sheet with the diced Taleggio cheese. Slice the zucchini and carefully place it on the cheese. Add a pinch of salt.

Clean the courgette flowers eliminating the pistils, cleaning and drying them. Cut them in the middle and lay them out on the zucchini. Cover the ingredients with the sliced ham.
Now it’s time to fold the strudel, paying attention not to damage the pasta sheet, and seal the shortest sides with a light pressure.
To make your salted strudel even yummier, brush it with an egg yolk mixed with a drop of milk and a table spoon of Parmigiano Reggiano, or simply spread sesame seeds on it.
Bake it in preheated oven  at 180° for about 20 mins, or until golden brown.

The ideal wine match for this dish is our sparkling brut "Perla". Thanks to its sapidity and the refined sparkle it makes the dish feel even lighter on the palate, cleaning the mouth from the greasy sensation left by the ingredients.