Cut the goat's cheeses into small chunks. Place the chunks in a bowl, season with the crumbled pink pepper and the coarsely chopped wild fennel, and add a crushed clove of garlic and two spoons of Zucchi lemon-flavoured extra virgin olive oil and two spoons of Zucchi orange-flavoured extra virgin olive oil. Cover and leave to marinate while you make the pancakes. If liked, you can even prepare the topping the previous day and leave it in the fridge so that the cheese absorbs even more of the flavour. Make the pancakes. Place the flour, the baking powder and a pinch of salt in a bowl.
Separately, beat the eggs with the milk and 4 spoons of Zucchi lemon-flavoured extra virgin olive oil. Then combine the two mixtures, whisking to a smooth batter. Pour about half a ladle of the batter into a small non-stick frying-pan brushed with oil and cook over medium heat for a couple of minutes, until the pancake starts to rise and its surface begins to dry. Then turn with a sharp flick of the spatula and leave to cook for one more minute. Transfer to an individual plate and repeat the operation, stacking 3 pancakes per person. Arrange the salmon and the marinated goat's cheese on top of the pancakes and serve at once.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.