Mix the pecorino and the parimigiano, add the milk and the ground pepper and mix it on very low heat until you obtain a fluid cream.
Pour into a low container and put it in the freezer.
When it’s time to use it, break the gelato into small pieces with a knife and whisk it briskly or use a blender.
Cut the pork cheek slices into little strips and sauté them without adding oil into the pan.
Remove them with a slotted spoon and let them dry on a paper towel.
Keep the bits of pork cheek warm.
In a bit of fat remaining in the pan, let the slices of bread turn golden and then put them aside.
Sauté the onion, add the tomato pulp and let the sauce thicken for a few minutes.
Add a spoonful of balsamic vinegar, let it evaporate and continue cooking for a few minutes.
Adjust salt and pepper to taste.
At the bottom of two cocktail glasses, place two bits of pork cheek, add three spoonfuls of sauce, rest the toasted breads against the sides and add the final touch with a ball of pecorino gelato and then two more bits of pork cheek.