For a fresh and delicious appetizer


  • 1 salad tomato per person, red
  • About 3 hours of stracciatella
  • 1 jar of truffle pesto
  • Salt to taste.


  1. Chopping board
  2. Knife
  3. Teaspoon



  1. Wash the tomatoes well and remove the green stalk.
  2. Divide them in half and remove juice and seeds from inside, while maintaining the structure of the tomato.
  3. Put a pinch of salt inside the tomatoes and leave them upside down on the cutting board to allow excess water to escape.
  4. Wait 10 minutes, then fill them with stracciatella, using a teaspoon
  5. Decorate with Truffle Pesto with another teaspoon
  6. The tomatoes are ready to be served!

The colors are from the Italian flag, flavors are from the Mediterranean diet with the addition of the diamond of the forest: a summer truffle that gives an unmistakable taste to a really simple recipe.