PREPARATION

Pour 1 L of water in a hot earthenware pot. Add the potatoes cut in thick slices, two cloves of garlic, chili pepper, 1 tbsp of salt and the tomatoes (or sauce). Bring to a boil.

Once the water has boiled, reduce the flame and continue heating for 15-20 minutes. Add the chicory.

Before serving, place the bread in the plates; once the soup is dense, turn off the flame and pour it into the plates. Add a little of uncooked olive oil to the bread and Enjoy!

PREPARATION

Oil a tray and add a layer of medium onion slices. On top also add a layer of potatoes in thick slices and on top of the potatoes place a layer of also sliced zucchini.

Place the mussels on top, open and without the top of the shell. Place the breadcrumbs, Parmesan cheese, oregano, a clove of garlic and salt on top of the mussel.

Now add another layer of potatoes and another of zucchini. Place some tomatoes cut in half on top, a little of water, salt and olive oil. Place in the oven and serve hot.

PREPARATION

Cook the beans and garlic in 3 L of salty water; add the oil gradually along with the chives, minced pepper and parsley.

When a considerable part of water has boiled dry, add the tomatoes and continue cooking.
Serve with the grated cheese on top.

PREPARATION

Soften the wheat in water. This will take a couple of hours.

Then put it in a pot with 1.5 L of water, processed onion and garlic. Add salt and pepper, cover the pot and simmer for 2 hours.

After two hours, add the processed nuts and let them boil for 15 minutes. Serve with extra virgin olive oil

PREPARATION

Lightly fry the beans, onion and diced ham with olive oil. After a few minutes, add hot water until the beans are covered and add salt and pepper. Cook over low flame during an hour.

PREPARATION

Soup with all kinds of vegetables

Place the vegetable, water and a dash of oil in a saucepan. Add salt. The water must be enough to cover the vegetables.

Cook for 1 hour. If you need more water, heat it separately and pour it when it is warm.

PREPARATION

Cut the black truffles into 1/2 inch cubes. Stew them with a dash of white wine, and then remove them from the flame.

In a different saucepan, heat the 1.7 oz of butter, add the cubes of black truffle and a pinch of salt and simmer at low temperature for about 10 minutes.

Finally, mix the 8 eggs, add the truffle cubes with the butter and serve. Serve them with bread in a dish if you wish.

PREPARATION

Peel the potatoes (uncooked), grate and strain them well. Whisk the onions with the garlic, parsley and celery and saute in the butter.

Wash the vegetables and cut them into batons. Join the potatoes, the onion mix and the vegetables. Add breadcrumbs, eggs, salt, pepper, nutmeg and the necessary amount flour you need to reach enough consistency.

After mixing, boil salty water and add spoonfuls of the compound with a wooden spoon.

When the balls of compound (cagliette) float in the water, remove and season them with butter or sauce and serve.

PREPARATION

Bake the bread until it is crispy. Meanwhile, cook the celery, onions, small tomatoes and parsley in a wide saucepan. Take to a boil and cook for 10 minutes.

Crack the egg and place them in the saucepan one by one: First the yolk and then the egg whites. Do not mix. The eggs will remain on top, separate from the soup.

When the soup is done, place the crispy bread in the plates. Grab the eggs from the saucepan very carefully and put them in the plates (one egg per plate). Pour the soup on top. Enjoy!

PREPARATION

Dissolve the yeast in warm water along with the salt and sugar, add a little of oil and pour everything onto the flour gradually.

While kneading (vigorously) add the rest of the ingredients (you may add only those you like, popizze are also great without these ingredients).

Leaven the dough, covered with a cloth, in a warm place. After a few hours, make small 4 inch balls and fry them in extra virgin olive oil.