Soak the chickpeas together in water for about 12 hours.
Cook black and white chickpeas in water with fragrant herbs and salt, except boil the lentils in the same way.
Fry carrots, celery and chopped onions together with diced bacon in a frying pan, then fry in white wine.
Clean and chop the porcini mushrooms and put them back into the pan with oil and poached garlic.
As soon as the legumes are drained, put them together and add the sautéed vegetables, mushrooms and vegetable stock, then season with salt and pepper and adjust the consistency with the stock.
Put the chicory in the pan with garlic, oil and chilli pepper.
Fry the very thin slices of aubergine in oil at 180° - do not use batter or flour - until crispy then dry them on paper.
Serve the soup in a holster and decorate with a tuft of chicory and very thin slices of eggplant.

Soak the chickpeas for about 12 hours.
Wash and chop the smells, brown them in a pan with a drizzle of evo oil.
Cut the sausages in half and brown them quickly on both sides.
Add the legumes and cook for a couple of hours with a little vegetable stock and a lot of love...

In a large frying pan put the oil and fry the chopped meat without let it darken, add the lentils and let it simmer. Salt and pepper to taste.
Clean the artichokes and slice finely, put in acidulous water so they don't blacken.
Flour them and salt them, then fry them and set them aside.
Fry the slices of pig cheek in a pan, on the grill or in the pan oven and while they're still hot, roll them up to form, slowly, a little rose. Or wait until you cool it and crumble it on lentils.
Slice the pears in slices with all the peel, jump in frying pan with salt and pepper in oil.
Take a holster, put in the middle the soup of lentils, insert the pig cheek roses (or the pig cheek
crumbled) and the pear slices vertically, add the fried artichokes (or leeks). Finish with a few drops of yogurt to give acidity.

Cook the beets al dente and once drained put the stalks aside. In the same water, cook the spinach that has been carefully washed. Now add the two vegetables, add the Parmesan cheese and oil. Blend them to obtain a cream.
Cook the beans (45/50' without soaking) in cold water with a clove of garlic and bay leaf. Cook apart the black lentils (20').
Now you just have to add the two legumes to the cream of vegetables and decorate with the colourful stalks of the beets.

Let the chickpeas soak for 24 hours.
Then cook in cold salted water for 1 and a half hours after boiling, covered with water with thyme and rosemary.
In another saucepan sauté onion and celery, then add the chickpeas and cook another half hour adding some toasted cheek in the pan.
Blend everything in immersion leaving the coarse grain and some whole chickpeas.
Serve with freshly sautéed shrimps, a drizzle of raw oil and a sprig of thyme.