This version is defined by range rather than a single pairing: one hot fried pillow against a board of several cured meats, each of which the heat reaches differently. The base is gnocco fritto, the Emilian leavened dough that balloons in hot fat into a hollow, blistered pillow. Around it goes a spread of salumi misti, the mixed cured meats of Emilia: fat-laced prosciutto, firmer salame, soft spreadable coppa or ciccioli, sometimes mortadella or culatello. The point is that the hot pillow does something distinct to each. The lean prosciutto goes glossy and its fat slackens; the firm salame keeps its bite and just warms at the edge; a soft, spreadable cured meat half-melts into the crackling shell. One bread, many readings of the same heat.
The craft is in the assembly being a board rather than a built sandwich, and in respecting how each meat wants to be cut. The fatty cures are sliced thin so the heat can soften them through; the firm ones are cut a touch thicker so they hold their snap against the airy dough rather than disappearing into it; the spreadable ones are left to be smeared across the hot surface where they slacken into the shell. The dough underneath is plain and faintly steaming on purpose, a neutral, fatty, bland counter that gives each cured meat something to push against and supplies the bread that none of them carries. It is set out the moment the gnocco comes off the fat and eaten straight away, in the short window when the pillow is still crisp and hollow rather than deflated and dense, because the whole spread depends on that heat being live.
The variations are really the single-filling cuts of the same idea: gnocco fritto with prosciutto alone, with soft squacquerone, and the plain gnocco fritto. Each of those deserves its own article rather than being crowded in here.