1) Wash vegetables and cut them at julienne.

2) Put together vegetables in a bowl, fill it with cold water and put inside the lemon juice to give acidity and to prevent them to becoming black.

3) Serve with bagna caὄda in little individual bowls and vegetables prepared on a dish.

1) In a bowl pour 9 dl of cold water. Dilute in the water the chickpeas flour while mixing. Leave it to stand for an hour. When on the surface of the bowl there will be a foam (due to the contact between water and flour), remove it.

2) Take 2 round baking pans of 26 cm of diameter and grease them with oil. Pour the made up and add a pinch of salt and a drizzle of oil.

3) Bake them in the oven pre-warmed at 220 °C for 30 minutes. Serve the “farinata” with the confit of red onion, after having spice up with a pinch of pepper.

1) Put 500 g of potatoes with the peel , previously washed, into a cauldron and cover them with cold and salt water.

2) Bring potatoes to the boiling point until skewering them with a toothpick they will result soft: then drip and peel them immediately.

3) Mash potatoes in a potato masher and gather all in a cauldron.

4) Cook the purée over a low flame, put a flush of hot milk and carry on cooking for 5/6 minutes.

5) Add to purée the nutmeg, the butter in small pieces and blend energetically. Put the purée in cocotte and dress with pesto with truffle.