Boil the bean in water for 20 minutes, turning occasionally; drain it and boil it again in hot salted and peppered water for another 20 minutes.
Drain and place in a container, adding a drizzle of oil.
Toast the slices of bread and season them by rubbing a clove of garlic on each slice.
Combine the beans and put a large spoonful on each slice of bread.
Season with salt and pepper and add a drizzle of raw EVO oil.
If desired it can be flavoured with a sausage (each), to brown, after peeled and crumbled, in a pan with a drizzle of oil and then mix with the beans.
Mine is without sausage... and I chose the San Felice!

Wash and cut the heads of the asparagus with little stalk.
Boil them in salted water for 15 minutes.
In the meantime, cook them with a drizzle of oil over low heat.
sausages split in half and toast bread.
Toast the buckwheat in a non-stick pan for 2'.
Drain the asparagus heads and blend them with the minipimer.
by adding a drizzle of raw EVO oil.
Spread the asparagus cream on the toasted bread, lay it down
on top of the well cooked sausage and sprinkle with the grains of buckwheat.
Finish it all off with a raw Saint Felix thread!

Soak the chickpeas the night before.
Once rehydrated, cook them with 3 bay leaves, rosemary and salt.
Wash the mussels well and put them in a pan over low heat with two chopped shallots, a clove of garlic and two tablespoons of water. Open the mussels and remove them from their shells, leaving some whole for decoration. To the cooking water with the shallot left in the pan add two turns of oil (used as a medium) and let it go on a medium heat until the shallot becomes golden and the water has reduced. At this point add the anchovies, the chickpeas with a little of their cooking water, cook for ten minutes to dry the water, turn off the heat, add the mussels and add the pasta cooked in unsalted water with a generous amount of extra virgin olive oil (used as a condiment) which will give the dish herbaceous hints of thistle, artichoke, cut grass and green almonds, enhancing both the chickpeas and the mussels.
Serve as desired with the mussels, parsley and chives.

The black chickpeas are soaked for about 12 hours, they are then cooked in the same water with the addition of a tablespoon of DOP Umbria, always by Mrs. Claudia, for about 2 hours. In the meantime, after drying the cod with paper, we wet it with Evo Macciano and we pass it in corn flour.
Subsequently we put it in a baking dish on parchment paper and we cook it in a ventilated oven for 12 minutes at 180 degrees.
Put in a mixer a portion of chickpeas add a tablespoon of DOP Umbria and add three juniper berries and Sarawak black pepper.
Put 2 tablespoons of the chickpea puree in the dish and place the cod in the center, add its roasted skin, a few whole black chickpeas and close the plate with a round of Evo San Felice.

Finely chop garlic, carrot, celery and onion, lightly fry in extra virgin olive oil.
Add water, salt to taste and boil the beans for about 40 minutes.
Drain, decorate with a small ring of raw onion and a drizzle of raw oil (more than one drizzle!).
Serve warm.