In a bowl, mix robiola cheese with a twist of black pepper and some chive stems. Flavour with a tsp of white truffle oil.
Spoon mixture into a pastry bag with a smooth nozzle and squeeze it over half of the slice of bresaola. Close it with the other half in a cone-shaped form. Repeat for each slice.
Serve with small mixed salad dressed with oil and lemon, pistachio grains and white truffle slices.