Heat the tigelle in a hot skillet for a few minutes, turning them to make them soft and lightly browned. Once cool, using kitchen scissors, gently cut one end of each tigella to make a pocket, leaving the other side intact so that it remains closed and holds the filling.

In the meantime, prepare a summer caprese salad: dice ox-heart tomatoes and mozzarella, dress with extra virgin olive oil and a pinch of salt, then add fresh basil leaves chopped by hand.

Stuff the tigella pockets with the caprese salad, carefully distributing the ingredients inside. Serve immediately, as an original alternative to the classic caprese, perfect for a quick lunch or summer picnic.