Caprese roll with spelt bread


1 Gran Reserva spelt loaf

Some green salad leaves

Some red radicchio leaves

1 tomato

1 ball of buffalo mozzarella

Some basil leaves


Open the spelt loaf in the middle and toast.

Cut the radicchio into julienne strips, season with extra-virgin olive oil and a pinch of salt.

Cut the tomato into slices.

Spread extra virgin olive oil on the base of the bread. Place the greens, radicchio, tomato, crumbled mozzarella and basil leaves.

Cover and serve.