1) Prepare the batter whisked together eggs, flour and water and leave it to stand.

2) Boil the rice in abundant salt water. Drip and dress with butter, a pinch of pepper and Parmigiano Reggiano cheese. Mix together everything and let it warm.

3) Aside, incorporate pesto with the cream sauce and cut the mozzarella in small pieces.

4) Take a small portion of rice in hand. Press the central part to obtain a small lock, where you will put the pesto “Freschi di Natura” and the mozzarella. Close the made up with other rice, giving to it an oval shape. Press the rice. To avoid that the filling could escape during the cooking. Breaded the “arancini” first in the batter and then in the breadcrumbs.

5) Pour abundant oil in a pan. Fry “arancini” in the hot oil, turning them gently. When they will be brown, pick and put them on a piece of blotting paper.

1) Peel the potatoes and boil them in water with a pinch of salt for about 30 minutes, drip and mash them into a potatoes masher and put the mixture in a pot. Add the butter, put on the fire and mix slowly pouring the truffle sauce “ Freschi di Natura”.

2) When the mixture will reach a creamy texture, regulate with salt and pepper. Divide the truffled purée in six or more finger food container and dress the surface with one or more pieces of sausages and some slice of truffle cut with the appropriate cutter.

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.