Cut the Finocchiona PGI into thick slices and then cut into strips.
Brown some diced celery in a pan with extra virgin olive oil, add the Finocchiona PGI and brown for a few minutes. Cook the pasta in lightly salted water.
Place the spicy Gorgonzola PDO in a bowl, dilute it with a little cooking water, and add the crushed black pepper. Drain the “al dente” pasta, add it to the pan with the Finocchiona PGI, turn it for a minute to allow it to season well, add the spicy melted PDO Gorgonzola and serve with lightly toasted taralli crumbs.