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For 4 people

600 grams of pitten Monreale White Plums

50 grams of sugar

400 milliliters of water

juice of ½ lemonPreparation time: 4-5 hours

After washing the plums and removing the pits (you should have 600 grams of plum after the pits are removed), pass the fruit through a food mill and collect the pulp in a large bowl.Make a simple syrup by heating the sugar and water in a saucepan: Bring the liquid to a boil and then turn down the heat. Let the syrup simmer until it has reduced by about a third. Add the lemon juice. Let the syrup cool completely and then add it to the bowl with the plum pulp. Add the lemon juice. Mix everything together and then put the bowl in the freezer. After about an hour, stir/mash the mixture with a fork to keep it from solidifying. Let it freeze for another 2-3 hours, mixing every hour or so with the fork.

Serve the granita in small bowls or glasses.

For 4 people

½ stick of celery

½ carrot

½ onion

40 grams of extra virgin olive oil

400 grams of Lucca Red Beans (previously soaked for 6 hours)

Broth

Rosemary

Salt

Pepper

A few slices of toast

150 grams of guanciale (cured pork jowl), from Cinta Senesa pigsPreparation and cooking time: 1 hour and 30 minutes (plus 6 hours for soaking the beans)Finely chop the celery, carrot, and onion and cook them with a little bit of olive oil over low heat in a heavy-bottomed pot. When the vegetables are soft, add the previously soaked beans and some rosemary, salt, and pepper. Add enough broth to cover the beans and simmer for about 1 hour (until the beans are soft). Use an immersion blender or regular blender to puree the beans into a thick cream.

Serve the puree in a shallow bowl with the toast, small cubes of guanciale (optionally browned in a pan), chopped rosemary, and a drizzle of extra virgin olive oil.

For 5 people

5 thick slices (200 grams each) of desalted* salt cod

700 grams of chard

250 grams of Torre Canne Regina Tomatoes

100 grams of ricotta forte (“strong ricotta” is a strongly flavored spreadable cheese from Puglia)

2 bay leaves

2 cloves of garlic

plenty of extra virgin olive oil

salt

pepper

*If you cannot find salt cod that has already been desalted, you will need to soak your salt cod in water for 3 days, changing the water every 12 hours, before making this dish.

Preparation and cooking time: 1 hour and 30 minutes

Place the slices of cod in a pot and submerge them in extra virgin olive oil. Put the pot on the stove and cook for 25-40 minutes (depending on the thickness of the cod), with the oil reaching a temperature of 65-70° C. Add the bay leaves and an un-peeled clove of garlic as the cod is cooking.

Meanwhile, blanche the chard in salted water for a few minutes and then chill the leaves in ice water to fix the color. Cut the tomatoes into halves or quarters and sauté them in a pan with olive oil and a whole, peeled clove of garlic. Add the cooked chard leaves and cook for a few minutes. Remove the garlic clove and season the tomatoes and chard with salt and pepper to taste.

Whip the ricotta forte with a fork until it becomes creamy.

Arrange the chard and tomatoes on a plate and place the cod on top of the vegetables. Spoon a bit of the whipped ricotta onto the plate beside the fish. Drizzle with extra virgin olive oil before serving.

For 4 people

800 grams of bonito

400 grams of linguine

500 grams of sweet red peppers

16 pachino tomatoes

8 basil leaves

dill

2 cloves of garlic

extra virgin olive oil

fresh chili pepper

Cilento Cracked Salella Olives (about 4 tablespoons)

salt

pepper

Preparation and cooking time: 30-40 minutes

Cut the bonito into very small cubes. Wash the peppers, removing the seeds, and cut them into cubes, along with the tomatoes. Heat some olive oil and in a pan with the garlic cloves, un-peeled, and some chopped fresh chili (to taste). As soon as the oil is hot, add the peppers and tomatoes and let them soften over high heat for about 3 minutes. Lower the flame and add salt and pepper to taste.

Cook the linguine in plenty of salted water. When the pasta has reached ¾ of its cooking time (designated on the package), drain it, reserving some of the cooking water. Add the drained pasta, the reserved cooking water, and the basil leaves to the pan with the tomatoes and peppers and allow the pasta to finish cooking. When the pasta water has evaporated, add the bonito, the cracked olives, and a generous sprinkle of dill, and sauté for about a minute before serving.

Ingredients

Leg of Gargano goat

Peeled Toritto almonds

San Michele Salentino almond-stuffed fig

Coriander honey

Murgia lampascioni

Barriqued grappa

Polignano carrots

Asparagus

Coratina extra virgin olive oil

Oil aromatized with garlic

Butter

Yellow onion

Celery

Carrots

Rosemary

Sage

Salt

Black pepper

Bone leg of goat and eliminate any excess cartilage and fat. Reserve. Fillet meat and pound with a meat tenderizer. Rub powdered sage and rosemary on both sides and leave to rest in the fridge for 24 hours.

Stuff aromatized meat with figs and season with salt and pepper to taste. Roll up meat and tie with kitchen thread. Anoint meat with garlic oil and transfer to an airtight sous-vide pouch.

Cook in water at 65°C for 15 hours.

For demi-glace, take reserved goat bones, cartilage and fat, and roast in the oven at 185°C with a mixture of coarsely chopped celery, carrot, onion, bay leaves and rosemary sprigs until bronze in color. Transfer mixture to a large pan, add vegetable stock and cook for at least 12 hours. When the time has elapsed, filter liquid through a fine colander and leave to thicken over the heat, reducing by at least two thirds to a sauce.

For Toritto almond milk, soak 1 kg of peeled almonds in about 2 liters of water for 2 hours. Add another 2 liters of water and emulsify in a mixer to a smooth cream. Filter cream through a fine colander. Continue to stir to separate the liquid part from the solid.

For almond milk demi-glace, blend almond milk with the goat demi-glace over a low heat to reduce the volume by one third. Season with salt and pepper to taste.

For lampascioni with honey and grappa, clean lampascioni, wash and transfer to airtight sous-vide pouch. Cook in water at 75°C for about 12 minutes. Toss in butter. Add the coriander honey and barriqued grappa and allow the alcohol to evaporate.

For the side-dish of buttered carrots and asparagus, scrape carrots with a small sharp knife, wash and transfer to an airtight sous-vide pouch. Cook in water at 77°C for about 20 minutes. Eliminate the tough parts from asparagus, wash and transfer to an airtight sous-vide pouch. Cook in water at 75°C for about 8 minutes.

Before serving, toss vegetables in melted butter, season with salt and pepper to taste, and add a pinch of powdered sage and rosemary.

Serves 4

For the pappa

1 giant garlic clove

4 ripe canestrino tomatoes

1 bunch basil

3 slices day-old Tuscan bread

Chiusi Minuta extra virgin olive oil

salt and pepper

For the killer prawn crudité

10 killer prawns

1 bunch lemon verbena

juice ½ lemon verbena

Chiusi Minuta extra virgin olive oil

Salt

For the Chiana giant garlic cream

3 giant garlic cloves

600 ml milk

salt and pepper

Finely chop giant garlic and brown in oil in an earthenware pot. Cut and chop tomatoes and add to pot. Cook on a low heat. When tomato breaks up, add diced bread and whole basil leaves, dilute with a little warm water and season to taste with salt and pepper. Cook to a thick mush. Spoon into molds and blast chill at -18°C for a few minutes. Turn out pappa when it is almost frozen on the outside and creamy on the inside.

Blast chill prawns for 24 hours at -20°C, shell and gut, and arrange in a bowl, alternating layers of prawns with layers of lemon verbena leaves dressed in a citronette (made with lemon juice, Minuta oil, and salt). Leave to marinate for a few hours in a cool, dry place.

For Chiana giant garlic cream, pour a third of the cold milk into a saucepan and add garlic. Bring to the boil, then repeat with another 200 ml of milk. Repeat again with the remaining 200 ml of milk (each “cycle” should take about 10 minutes). Season with salt and liquidize.

To plate, spread a veil of garlic cream on the base of a dinner plate and cover with alternating layers of pappa semifreddo and prawn drained of the marinade liquid. Anoint with a splash of Minuta oil and decorate with lemon verbena leaves.