Place the potatoes in cold water and cook for about 15 minutes from when the water starts boiling. Drain them, peel them and cut them into rounds. In a bowl, combine the pesto, the bechamel and parmesan. Mix the ingredients well. Butter an oven dish and sprinkle with bread crumbs. Place a layer of potatoes, salt, pepper and cover with the pesto and bechamel cream and the diced scamorza. Continue with the layers until you have used up the ingredients. Bake at 180°C for about 30 minutes.