Cook the spaghetti in boiling salted water according to the “al dente” cooking instructions.
Meanwhile, fry the breadcrumbs with extra virgin olive oil in a nonstick pan.
Pour the pesto Genovese in a wok for pasta, add a few tablespoons of cooking water. Drain the pasta and dip it in the pesto.
Scolate la pasta e tuffatela nel pesto.
Mix and complete the dish with a pinch of extra virgin olive oil, the pine nuts and the breadcrumbs. Use the fresh ricotta to decorate the dish.

1) Cook bell peppers with water and bake it into the oven at 220 °C for 20 minutes. Peel them and remove the steam, the fluid and seeds inside them, then cut them into small stripes.

2) Put the bread slices on a film foil, making a rectangle of about 40x20 cm. With a smooth press them slightly and spread on the pesto “Freschi di Natura”.

3) Distribute on the bread slices, wielding, buffalo milk mozzarella in small slices, bell peppers and basil leaves.

4) Roll all together, starting from the small side and taking help from the film foil.

5) Tighten the roll in the film foil, leave it in the fridge for one hour.

6) Serve the roll cutting it into slices.

1) To realize the recipe of truffled baked eggs, clean, cut in small pieces and boil the celery. Drip it and put it in a pot with two tablespoons of extra virgin olive oil and with the anchovies sliced. Distribute vegetables on the bottom of 4 cocottes, break the egg inside and put a pinch of salt and pepper.

2) Merge the truffle sauce “Freschi di Natura” with the Parmigiano Reggiano cheese and put on the eggs. Cover the cocottes with an aluminum foil and bake them for 10 minutes at 180°C or until the egg white harden. Serve truffled eggs in cocotte with a generous truffle grated.