Fry the bread in a frying-pan with a very little Zucchi 100% Italian EVO oil.
Cook the spaghetti in salted boiling water, draining three minutes before perfectly cooked.
Drain the spaghetti into a saucepan with a dribble of Zucchi 100% Italian EVO oil and keep cooking, using the cooking water.
Once ready, switch off the heat and add the wild fennel and Zucchi chilli flavoured extra virgin olive oil. Transfer to the serving dish and complete with the bread.
LA SCUOLA DE LA CUCINA ITALIANA
The first culinary school came from the Magazine, in Milan.