Cut the mozzarella into slices about ½ cm and put them to drain in a colander so that they lose the water of vegetation. Peel the wild fennel, wash it thoroughly and blanch it in lightly salted water that you keep aside. Minced the red mullet fillets, brush two for each dish and bake at 180 degrees for 10 minutes. Slice the onion thinly and sauté in a pan with 2 tablespoons of oil. Add the pine nuts, 2/3 of the cooked fennel and cut into small pieces and the red mullet fillets, add salt and leave to season for a few minutes. Then add the tomato pulp, sugar, saffron and a little cooking water. Cook for 10 minutes. Chop the rest of the fennel together with anchovies and desalted capers. Add a few tablespoons of extra virgin olive oil working with a fork so as to obtain a soft and well-fitted pesto. Cook the pasta in plenty of salted water. Drain al dente and pour into the pan with the sauce of red mullet and fennel, adding a couple of tablespoons of cooking water and stirring well. Pour a tablespoon of pesto in the center of the plate, put a slice of mozzarella on the bottom, place above the calamarata alternating colors for a beautiful color effect. Alternate another layer of mozzarella and pasta and complete with the two baked mullet fillets, a tuft of wild fennel, a few drops of extra virgin olive oil and a pinch of caper powder.