Boil the pasta in plenty of salted boiling water, drain it al dente into a large bowl and season it with a drizzle of extra virgin olive oil.
Mix carefully and let cool.
Cut the Culatello di Zibello DOP into strips and the spicy Provolone Valpadana DOP into cubes.
Add the rocket.
Transfer everything into the bowl with the pasta, add 3 tablespoons of extra virgin olive oil, mix carefully and serve.
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