Preheat the oven to 190°C / 170°C fan. Line a baking tray with non-stick baking parchment.

Spread 120 g of the grated Parmigiano into a thin, connected 24–26 cm circle. Scatter with half the rosemary and pepper. Bake for 6–9 minutes until melted and golden.

Cool for approximately 30–60 seconds until flexible but no longer runny. Carefully drape over an inverted, lightly oiled, heatproof bowl to form a shallow dome. Repeat with the remaining Parmigiano and seasonings to make a second dome if desired. Leave to cool and harden completely for approximately 20 minutes. Keep dry.

Toss the cherry tomatoes with 20 ml olive oil. Roast at 190°C / 170°C fan for 15–18 minutes until softened. Cool before placing near chilled cheese and meats.

Drain the artichokes, olives, roasted peppers and sun-dried tomatoes. Quarter the figs. Toast the pistachios gently in a dry pan, then cool.

Fold the Prosciutto into loose ribbons, the Bresaola into rosettes and the Coppa into soft overlapping layers. Fan the Salame Napoli and fold the Mortadella into quarters. Keep covered and refrigerated until assembly.

Drain the Burrata and Mozzarella. Arrange in a shallow serving dish or at the centre of a large platter. Add cooled roasted tomatoes and torn basil, drizzle with 20 ml olive oil and season with black pepper if desired.

On a large platter, arrange the Italian cured meats in distinct clusters around the Burrata and Mozzarella. Fill the spaces with figs, artichokes, olives, peppers, sun-dried tomatoes and rocket.

Scatter over the toasted pistachios and add the balsamic glaze sparingly. Just before presenting, balance one cooled Parmigiano dome securely over the centrepiece without crushing the ingredients.

At the table, lift off the edible crown and break it carefully into shareable pieces. Serve promptly with warm rosemary focaccia. Offer the second crown separately or as a replacement.