De-bone the guinea fowl, leaving the bones of the thighs and wings.
Fill it with a stuffing made from strolghino and re-shape it into its original form.
Cover the guinea fowl with slices of culatello and rosemary.
Wrap it in oven paper and then cover it in a layer of clay, which you’ve already rolled out with a rolling pin as though it were dough.
Bake it in the oven until the clay hardens.
At that point, break open the outer shell of hard clay, cutting it with a knife and remove the guinea fowl, which is ready to eat.