Prepare the béchamel: put the butter in a small (heavy-bottomed) pan over a low heat. As soon as it has melted, add the flour and stir for 2-3 minutes with a wooden spoon, without letting the mixture brown. In the meanwhile bring the milk to the boil. Pour a small amount of boiling milk into the saucepan and mix thoroughly; gradually add all the milk, stirring constantly. Cook for approximately 10 minutes, over a very low heat, taking care that the sauce doesn’t stick to the bottom of the pan. Turn the heat off and season with salt and nutmeg. Pour into a bowl and cover with cling film. Chop the onion and sauté it in a heavy-bottomed frying pan with 5 spoonfuls of olive oil. Cut the Capocollo and pancetta into strips and, when the onion begins to soften, tip them into the pan; stir and add half of the grapes. Continue cooking for 5-6 minutes and then add the remaining grapes. In the meanwhile cook the Ricciole; strain them when “al dente” and put them in a bowl with 2 tablespoons of olive oil, so the pasta doesn’t stick together. Add the “sauce” from the frying pan to the béchamel and mix thoroughly; add 50 g of grated pecorino and stir again. Put the pasta in a buttered, ovenproof dish, pour in the béchamel sauce and mix them together well. Gently tap the dish on the work surface to spread the pasta out evenly and level it; sprinkle the rest of the pecorino on top and add a few knobs of butter (at room temperature). Bake in the oven, at 200 °C, for 30 minutes, until the surface is a nice golden brown colour. Leave it to “rest” for 15-20 minutes before serving.