Soak the stale bread crumb in the milk until it is soft. Squeeze out the milk from it and put it in a bowl, breaking it up with your fingers. Add 100 g of breadcrumbs, the chopped capocollo, one egg and add salt and pepper to taste.

Mix well with a spatula to amalgamate all the ingredients, cover the mixture with film and put it in the refrigerator for 30 minutes. Cut the mild Provolone Valpadana P.D.O. into small cubes..

Beat the remaining egg, keep it aside, and place the remaining breadcrumbs in a saucer. Take the mix out of the refrigerator and take 30 g of it each time to form little balls.

Crush them lightly in the centre, place a cube of mild Provolone Valpadana P.D.O. and press them again in your hands in order to seal the cheese with the mix and obtain homogeneous balls.

Pass them in the beaten egg and breadcrumbs, then put them back in the refrigerator for 15 minutes. Fry the meatballs in plenty of seed oil and drain them on absorbent paper towel. Serve.