Ingredients for one rustic bun of 500 gr

200 gr flour 0
300 gr semolina regrind flour
1 spoon of olive oil
5 gr of salt
200-220 ml of warm water
3 gr of dry yeast

Prepare water and mix it with yeast. Add the mixture to all the flours. Mix all the ingrdients and add oil and salt at the end. Put it in a bowl covered with a towel and leave it in a warm place (into the oven or outside if we are in spring or summer). After 3-4 hours lay it and fold it forming a bun. Make some cuts on the surface to decorate and promote the rising.
Make them in a warm place for about and hour and then cook it into a oven: 180°C for 45-50 minutes.

INGREDIENTS for 2 people

120 gr of lentils
80 gr of pasta
1 carrot, 1 little stalk of celery
1 bay leef
700 ml of broth
Salt, pepper

Soak the lentils in cold water for at least 2 hours (it's better 1 night). Prepare a sauté withe celery and carrot and add a bay leaf. Add the lentils and toast them lightly. Add broth and cover the pot. Serve hot in individual dishes.

INGREDIENTS for 2 people

300 gr tomatoes pulp
50 gr stale bread
3 olive oil spoons
Salt, pepper
Some basil leaves
1-2 cloves of garlic
Water

Clean the tomatoes: cut them on the basis and put them in boiling water for 2 minutes. Eliminate the peal, cut them on the long side and press them to eliminate water. Cut into little pieces both tomatoes and bread. Brown garlic in some olive oil, add tomatoes. Add also salt, pepper and basil. After 5 minutes add also bread, cover with water and cook for about 1 hour putting the lid on the pot. Serve hot or also the day after at a warm temperature.

INGREDIENTS for 2 people

2 cod fillets
250 gr asparagus
Olive oil
1 shallot
Salt, pepper

Clean and cut the asparagus, separating tips and stems. Put them into a pot with a shallot and 2-3 spoons of olive oil. Cook them for about 10 minutes and add the fillets. Cook them on both sides and serve on single plates with asparagus.

INGREDIENTS for 2 people

500 gr fresh peas in the pod
500 gr fresh fava beans in the pod
1 little carrot
70 gr pasta
Salt, pepper
Olive oil
Herbs
1 little onion

Clean fava beans and peas and cut the carrot. Brown the onion in few oil; add fava beans, peas and the carrot with about 600-700 ml of water. Cook for about 30 minutes. At the end, the soup must be almost dry. In the meantime cook the pasta and add it to the soup before serve it.

INGREDIENTS for 2 people

4 courgettes
1 egg
1 mozzarella
2-3 spoons of bread crumbs
Salt, pepper
Olive oil

Put the courgettes into salted boiling water until their completely cook. Drain them and cut in a half for the long side, cutting the extremity. Dig their stuffed and put it in a bowl. Squeeze the stuffed with a fork and once cold add the egg, the mozzarella, bread crumbs, salt and pepper until a wet but compact consistence. Sprinkle some oil and put into oven at 200°C (392°F) for about 20-25 minutes. Serve hot.

INGREDIENTS for 2 people

160 gr whole wheat spaghetti 
250 gr asparagus
6-7 pachino tomatoes
Olive oil
1 clove of garlic
Basil
Salt, pepper

Clean the asparagus and separate the stems and cut them in little pieces. Cook them in olive oil with a clove of garlic, add salt and pepper. Once cooked, blend them. In the same pot cook pachino tomatoes and asparagus tips with some basil. In the meantime, cook pasta in boiling water and, once cooked, add it in the pot with asparagus cream. Serve in single plates with fresh basil.

INGREDIENTI for 2-3 people

130 gr flour type 0
70-75 ml warm water
5 gr turmeric
11 gr olive oil
10 gr durum wheat semolina
3 gr salt
2 gr brewer's yeast
2 gr sugar

Mix sugar and brewer's yeast until the mixture will become liquid. Add warm water and turmeric. In another bowl mix all the flours and add the liquid part a little at a time.. When the mixture is formed add salt first and the olive oil. The mixture must rest for about 30 minutes, preferably into the oven whit the light on. After this time, lay the mixture with the rolling pin. Cut some stripes and put them on the roasting pan and make them rest for about 30 minutes. Cook them into oven at 180°C (356°F) for about 15-20 minutes (verify the cooking). Once cold, conserve them in a paper bag.

Ingredients for 2 people

300 gr frozen or fresh peas 
120 gr flour
1 egg
Salt, pepper
Parmesan
30 gr butter
Sage, 1 clove of garlic

Parboil peas for 3-4 minutes if frozen or 6-7 minutes if fresh. Blend them and add flour, egg, salt and pepper. Put the mix in little spoons in boiling water. When dumplings up to the surface, drain them, put them in a casserole and dress them with fried butter (with garlic and sage). Serve in single plates or conserve them and heat them up when it's time to eat them.

INGREDIENTS for 6 mini-cake of 10 cm of diameter

A ready dough or to prepare the pastafrolla dough
300 gr flour
180 butter
3 egg yolks
125 gr powdered sugar
Vanilla or twist of lemon
Salt

1 pear
60 gr of 60% dark chocolate 
Powdered sugar and strawberries for decoration

If you don't have a ready dough, prepare pastafrolla as follows. Crumble butter and flour quickly; then add sugar, flavours and salt. At the end 3 egg yolks. Mix the dough quickly. Rest the dough for at least 1 hour into the fridge. Once ready, or if you have the ready dough, butter the little cake tins and grate the dough coating the base of the cake tins. Cover with little pieces of dark chocolate, then pear and at the end other grate dough. Put into oven at 180°C (356°F) for about 20 minutes (verify cooking and colour of the cake). Pop out and serve them preferentially warm with powdered sugar and strawberries.