Its preparation is very simple. First of all fillet the Trout, then cut in half a melon.

First of all you need home made bread, cut two slices and let them brown in oven.

You need two friselle – typical crisp bread from Puglia, ring-shaped; in a small cup dilute with water Pestato Sauce of Sundried Tomatoes and extra virgin olive oil.

Its preparation is very easy. Cut in half Mozzarella Titbits and dispose them on a dish.

If you think that white yogurt is too acid, you could try it in this spring version, which is still suitable in any season.