Soak the chickpeas in water at room temperature for at least 24 hours by changing the water a couple of times but you can also soak them for up to 48 hours. Drain them and cook them in plenty of salted water with a bunch of rosemary, laurel and sage and a clove of garlic.
Wash and clean the cod. Boil it in a pan with the milk and water (proportion 3 parts milk and 1 part water) until it is covered. When it is cooked, remove the skin and any remaining bones. Put the cod in a planetary mixer with a whisk and whip it up adding a little cooking liquid and extra virgin olive oil.
Distribute the lukewarm chickpeas in the cups, then the cod and finally the trout eggs.

Leave the chickpeas to soak for 48 hours. Then, drain them and cook them in boiling water for about 45 minutes.
In the meantime, wash, clean and cut the celery ribs in brownish brown and cut the "Branzi stravecchio" into flakes.
At this point, drain the chickpeas and put them in cold water and ice for about 5 minutes to stop them from cooking.
Drain the chickpeas again and add them to the celery, season with Oro di Giano Macciano extra virgin olive oil and salt to taste.
Arrange in a soup plate, add the flakes of "Branzi stravecchio", a drop of extra-virgin olive oil and serve with hot focaccia.

Wash the spelt in lukewarm water, no soaking is necessary, cook in salted water for about 20', drain and let it cool for 10'.
Put it back in the bowl and add the tomatoes, previously washed and chopped, then the rocket and walnuts.
Turn everything and adjust with oil, salt and pepper.

Soak the chickpeas for 12 hours and then boil them for about two hours in a little water.
Mix with minipimer all the ingredients (chickpeas, tahina, lemon, garlic, cumin, salt and oil) for a few minutes.
Add a little EVO oil to the surface before serving.

Boil the barley in plenty of salted water for 30 minutes and drain.
Meanwhile, cut the tomatoes and toast and dice the bread.
Mix everything together, adjust the salt and finish with a drizzle of raw oil. Garnish with basil leaves.