How to prepare the best Pesto Modenese to combine with Tigelle or Crescentine modenesi

Pesto modenese don't have to be confused with pesto genovese ... pesto modenese would be composed only by fat of pork (lardo) and rosmarin and garlic but to ve a bit lighter i ll use fresh bacon (not smoked) pancetta ... it's good to serve inside crescentina modenese or tigella when is warm and with a bit of Parmigiano Reggiano to get the perfect taste equilibrium!