Place potatoes in a saucepan, cover with milk and finish with bay leaf, shallot cloves, pepper, saffron, rosemary, 1 spoon of oil and salt. Cook on a medium heat, then drain and keep them warm.
Wrap the pork fillet with slices of speck and tie with a cooking twine. Heat up the grill, place meat and cook on both sides.
Composition: after removing the twine, cut meat in slices. Place slices on a dish, put potatoes and “G.P.I. Calabria Red Onion from Tropea” jam on side. Sprinkle some pepper powder and finish with a sprinkle of oil.