Blend the hazelnuts with the chopped bread, cornmeal and grated parmesan.
Arrange the parmesan in 8 cm diameter discs on a baking sheet and bake in a traditional oven at 200 °C for about 2 minutes. Remove the freshly baked wafers and place them on a curved surface (a cardboard tube lined with aluminum or half-sphere molds), until they are crunchy.
Brown the Citterio guanciale Tagliette until they become golden brown. Drain them on kitchen paper. Chop the pistachios; peel the pear and cut it into very small cubes (4-5 mm). Melt a knob of butter and, when it begins to froth, add the pistachios, the bacon, finally the pear and let it all flavour well. Serve the tacos stuffed with pears, bacon and pistachios.