Dates Wrapped in Pancetta

Recipe by Chef John Coletta, featured dish at Quartino Ristorante, Published on

The simple yet gratifying flavors of dates, gorgonzola dolce, and pancetta are combined to achieve a harmonious experience. I prefer to have smaller dates rather than large ones since a small tasting is adequate. 

(Serves 4-6)

  • 1/5 cup Gorgonzola, dolce
  • 4 oz. pitted Dates
  • 2 oz. Pancetta, sliced paper thin
  • 1 oz. Honey, preferably organic
  • Supplies: plastic pastry bag with a straight tip, toothpicks


  1. Preheat oven to 350 degrees. 
  2. Place the gorgonzola dolce in a stainless steel mixing bowl. Using a wooden spoon, begin to stir the mixture until it becomes soft. It should be stiff enough to pipe from a pastry bag. 
  3. Using a pastry bag fitted with a straight tip, place the softened gorgonzola into the pastry bag. Place the straight tip into the pitted date with the softened gorgonzola. Do not over fill the dates.
  4. Place a piece of thinly sliced pancetta onto a clean work surface. Place the filled date at the end of the pancetta slice and gently roll the date until it is fully wrapped in the pancetta. 
  5. Place the wrapped dates on a clean baking tray and put in the oven at 350 degrees. After about 5 minutes, the pancetta should be lightly crisp. Remove tray from the oven. 
  6. Drizzle the dates with honey and place a toothpick into each date. Transfer the dates to a tray and serve immediately.