1. Sautee onion in EVOO until soft, add lentils, 1 tbsp white wine. Cover it with water or vegetable broth. Cook for 20-25 minutes.
2. In a separate pan, add EVOO and garlic. Saute the clams (lupines) with 1 tbsp white wine. Turn off the heat as soon as the clams are open.
3. Shell the clams, and strain the clam stock. Put them back in the pot to stay warm.
4. Once the lentils are cooked, add the clams and the clam liquid to the lentils. Add freshly ground pepper and chopped parsley before serving.
5. Serve it hot with or without bruschetta and drizzle with high quality EVOO.

Boil the pearl barley for 40 minutes in salted water, drain it and cool it in cold water. When it has cooled down, drain it thoroughly.
Cut the vegetables into cubes, heat the Basilio extra virgin olive oil in a pan, and cook for 15 minutes putting in order: first the carrots, after 5 minutes the courgettes, finally peas.
In a non-stick pan toasted over low heat the dried fruit and sesame seeds, stirring frequently.
Combine the barley and vegetables in an oven dish and add the raw basil broken with your hands.
Adjust with a little salt, and add the dried fruit, toasted seeds and plenty of Basilio extra virgin olive oil.
Mix well and ... consume with "awareness" tasting every single bite, to appreciate the quality and taste of the ingredients you have used.

Wash the field herbs well with running water, chop everything and heat the oil in a pan. Boil the vegetables slowly.
In another pan toast the barley for about a minute, then gradually add boiling stock.
Halfway through cooking the barley, add the herbs and complete the cooking.
Season with salt.

In a saucepan sauté 1/2 onion, one carrot and one celery stalk.
Add the lentils and 1.5 liters of water; boil for about 45 minutes and halfway through cooking add the tomato pulp.
Lower 500 gr of pasta and bring to cooking.
Serve the soup hot with some toasted bread croutons.
Finish with a drizzle of raw evo oil.

Rinse the lentils under cold running water and put them in a large pot with about 900 ml of water, make a coarse chopping of carrots, celery, onion and tomatoes and add everything in the pot.
Put the pan covered over medium heat, when it boils lower the heat and let it cook for about 25 minutes.
Stir the soup from time to time. Add salt and turn off.
Serve on the plates and add a drizzle of raw evo oil, accompany with toasted bread croutons.