Cook the rice in plenty of salted water. Drain it and pass it under running water to stop cooking, drain it well and transfer it to a bowl.
Season with a drizzle of oil and set aside. Dice the Mortadella Bologna PGI and the strong Provolone Valpadana P.D.O., drain the tomatoes, desalinate the capers and add all the ingredients to the rice.
Mix carefully, adding 3 tablespoons of extra virgin olive oil and the leaves of a handful of thyme twigs.