Mix the radicchio in a pan with salt and cider vinegar to bring out the purple colour of the radicchio; then add the Piave Stagionato PDO. Cook the tastasale in a pan breaking it into small crumbs with a fork; prepare the bechamel sauce and then let it cool.
Once all the ingredients have cooled, put them in a casserole dish; prepare the crepes with 60 g of mixture; lightly butter the crepes and place them in a buttered baking dish, cook in the oven at 165° for 8 minutes. 
Reduce the Amarone wine by 1/5, bind it with a little starch to the desired density.
Put the crepes at the bottom of the dish, then top with a little matured cheese and a tablespoon of bechamel sauce, garnish with decorations made with the Amarone reduction.

Preparation time: 30 min

Cooking time: 10 min