Prepare a fish stock with the fish scraps that you boil in 2 liters of water with 1 carrot, 1 small onion, 1 celery, a few parsley and parsley tomatoes, 1 celery, and a few white wine. After a 40-minute slow cooking time, broth and put it in two different casseroles and boil spelt and buckwheat. In another casserole boil plenty of unsalted water where we'll dive the octopus. Here the times go beyond the hour and depends on the size of the octopus we found.
We drain both the spelt and the buckwheat and once cooled we can mix them together with a cream of basil obtained by blending a few leaves with EVO oil and some of the parmesan. Let's add salt and make pies with
of aluminum containers. Now we can add the boiled and then grilled octopus, and decorate with fresh broad beans.

With the very good spelt jane gold I prepared a colorful salad with all the raw vegetables except the green beans which, where I come from, they also call croissants, boiling them already cut into small pieces together with the spelt.
After having drained the spelt and the green beans I seasoned them with a little bit of oil and let it cool.
Meanwhile I cut red and yellow pepper, carrots, Tropea onion, small yellow, orange and red tomatoes.
If you wish you could add freshly shelled peas, small zucchini, radishes ... everything raw except the green beans.
The more color there is, the more cheerful it is!
Mix it all and season with salt, black olives, some basil leaf and generous double turn of San Felice oil.
It will be a success, enjoy your meal!

Soak the clams in salted water with about 30 gr. of salt per liter and wait for them to pull out their horns. Clean outwardly the mussels, rip the beard off and rinse them.
Cook the lentils in salted water with a whole onion. (to be removed at the end of cooking). Water equal to 3 times the lentils.
When boiling, throw in the squid. or the squids cut into pieces and 10' before cooking... complete join 4 small potatoes cut into cubes.
Separately open the seafood in a pan, without adding anything and shell them, if you have the patience. Pour over the seafood the water that they will have hunted taking care not to add the bottom of the cooking debris.
In the meantime, cut the tomatoes into very small pieces and add them to this sauce. Add the oil, two/three whole cloves of garlic to be removed before serving, broken basil with your hands and freshly chopped chilli pepper to taste. Do not add salt because the seafood water is salty in its own right.
Once the lentils are cooked, turn them off and let them cool down, whisk them in while still hot - but not boiling - the sauce and... Enjoy your meal!

Bring a medium sized pot of salt water to the boil.
In the meantime cut the courgettes into equal-sized pieces.
Toast the buckwheat for 10/15 minutes in an oven preheated to 180 degrees (until browned).
Blanch the courgettes for 4 minutes together with the onion cut in half.
Drain and store the cooking water.
Blend the courgettes with an immersion blender together with the mint leaves, half of the sumac, and add the cooking water a little at a time until the desired density is reached.
Finally grate the peel of 1 lime and mix well.
Serve with a drizzle of raw oil, toasted buckwheat, a few mint leaves and sprouts to decorate.

Boil the Oro di Giano chickpeas without salt with an onion.
Let the chickpeas cool in their cooking water. Once cooled, remove the onion.
Apart from boil the desalted salt cod and let it cool in its water. Once cooled, with your hands remove the skin, the thorns and reduce the flesh into flakes.
Prepare a sauce with extra virgin olive oil, about one decilitre, salt, black pepper, crushed cloves of garlic (which then will be removed) and many leaf herbs: parsley, fresh oregano, if you like marjoram, fresh thyme, basil freshly broken by hand.
Let the gravy rest so that it will take on flavour. Remove
the garlic and add the chickpeas and cod sauce mixing everything together gently.
Boil the pasta in salted water (preferably tubettes or fingers). Lightly cool the pasta under water current and unite everything.
Let it rest for an hour or so and enjoy it at temperature
environment.