Boil the potatoes until they become soft. Once cooked, peel and mash them with the help of a potato masher, seasoning them while they are still hot with a knob of butter.
Add the grated cheese and beaten eggs to the potatoes, seasoning with salt.
Cut the salami into cubes and add it to the egg mixture.

Grease a baking pan with a little butter, about 26 cm in diameter, and sprinkle it with plenty of breadcrumbs.

Pour about half of the previously prepared mixture into the pan, covering not only the bottom of the pan but also the edges.

Cut the Igor Sweet Gorgonzola into cubes and use them to fill the gattò. Cover the cubes of Igor Sweet Gorgonzola with the remaining part of the mixture, leveling the surface well, then greasing it with a drizzle of oil. Sprinkle with breadcrumbs and bake in a preheated oven at 180 ° C for about 20 minutes or until the gattò is golden brown.

Let the gattò cool and serve it in slices. Enjoy your meal!

1 kg Floury
potatoes 100 g Grated
cheese 200 g Neapolitan salami/cooked
ham 250 g Gorgonzola Dolce Igor
2 Eggs
80 g Butter
to taste Salt
to taste Breadcrumbs
to taste Extra virgin olive oil