Prosciutto di Parma and Grissini Torinesi

Select high-quality, paper-thin slices of Prosciutto di Parma; they should be translucent and slightly glossy.

Take 2-3 traditional hand-rolled Grissini Torinesi breadsticks. They should be crisp and snap cleanly when broken.

Drape the prosciutto ribbons loosely around the breadsticks, allowing the folds to create volume and visual interest.

Arrange the breadsticks on a wooden serving board alongside the fresh fig halves. The sweetness of the fig balances the intense salinity of the cured pork.

Serve immediately to ensure the breadsticks maintain their signature crunch against the silky texture of the prosciutto.