Remove the filaments from the celery stalks, cut them into pieces and boil them in slightly salted water and oil.

In a soup tureen, place the soppressata in slices, the caciocavallo in pieces, the hard-boiled eggs in wedges, the homemade bread in slices and sprinkle with grated pecorino cheese and crushed pepper in the mortar.

Pour the celery with its boiling cooking liquid over it.