Once you could only get them in the bars of the lovely city of Ascoli Piceno; now they're known all over Italy, and DOP rated.
They're horribly fussy to make. Start with big green olives (the area around Ascoli produces some of the biggest), stuff them with a mix of meat (three different kinds!) plus prosciutto, parmigiano and a little tomato sauce, roll in flour, egg and breadcrumbs, and fry.
Images by: rogaia