Serve the pasta in plenty of salted water, cook it “al dente” in a large bowl and add a little extra virgin olive oil.
Mix with care and chill.
Cut the Culatello de Zibello DOP into cubes and the spicy Provolone Valpadana DOP into cubes.
Add arugula.
Place everything in a bowl with the pasta, add 3 tablespoons of extra virgin olive oil, mix with the mixture and serve.
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