Heat a clove of garlic in oil, fry the lentils 3 minutes, cover with water and add a sprig of rosemary. Cook for 30/40 minutes. In the meantime, in a frying pan, brown the garlic, oil and chilli pepper and add the chestnuts, sauté them for a few minutes (they should be a little crispy and spicy). In a frying pan melt the butter on a low flame with 5/6 sage leaves then sauté the little squids for 8 minutes on a medium-high flame and add salt.
Put the dry lentils, the squid and the chestnuts in a dish, add a pinch of pepper and, if you like, a crispy fried sage leaf.

Since our barley will be "risotto" as in any risotto we will start with the broth, which must always be kept a lot warm. Classic celery, carrot, onion, salt and also laurel and garlic in cold water, which will help us to extract the best of the products.
Separately we cut our cherry tomatoes into 4 parts and the salami spicy in cubes (not too small).
Now let's take our casserole and heat a nice thread of oil (for the roasting of barley we use an evo oil, the San Felice we will use it raw on the finished plate), so let's toast the barley and stir with a spoonful of
wood at regular intervals without stopping. We blend with the red wine, let the alcohol evaporate and wait for some moments. When our barley begins to resist, while we mix it, add the first ladles of broth and keep stirring.
In the meantime we take a non-stick frying pan, we put a oil thread and bring it to temperature to brown the salami. Then add 2 ladles of broth in the pan hot, to take advantage of all the spicy juices that have released the salami. A couple of minutes and it's ready.
After 15 minutes we can add the salami in the barley and the slices of tomato. We continue cooking for another 10', wetting with broth. Taste often to check salt and cooking... leave it al dente!
If the barley is ready, we remove the saucepan from the fire and the let it rest 1-2', with the lid, before adding grated grana padano cheese and stir.
Let's serve it in a nice wide flat plate and raw a nice thread of San Felice oil to garnish.

First of all, put the finely chopped onion and the sliced mushrooms in a frying pan. Cook, adding a little water until the mushrooms have softened slightly.
Now add the finely chopped radicchio and pepper. Stir-fry for 2/3 minutes and turn off the heat.
In the meantime, cook the barley in plenty of water and once cooked, drain it in the vegetables, add the two tablespoons of olive oil and saffron and mix well.
Serve hot with a sprinkling of cheese to taste or with toasted nuts for a totally vegetable version.

Peel the potatoes and cut them into small cubes, ribs and cut them into small pieces. Keep the green parts of the ribs aside and add them to the pot 10 minutes later.
In a bowl, sift 125 gr. 00 flour and 400 gr. of buckwheat flour. flour; add about 250/270 ml of water, add a pinch of salt and knead. Then place the dough on a floured pastry board and work it with your hands to make it firm and make it consistent and homogeneous.
With a rolling pin roll out the dough until you obtain a sheet of dough thickness of about 2/3 millimeters. First cut some strips of 7/8 inches wide, then reduce each strip by strip by cutting it diagonally into strips 1 cm wide.
Crush the garlic cloves with the blade of a knife, and cook them in butter without browning them, together with fresh sage leaves.
Immerse the pizzoccheri in the water where the ribs and potatoes are cooking and cook them for about 10 minutes.
In the meantime, cut the casera cheese into small cubes.
Drain the pizzoccheri and vegetables with a slotted spoon, place them in a serving dish with high sides and dress in layers with the diced cheese, butter (without garlic) and plenty of grated Parmesan cheese. Add a drizzle of Basilio di Oro di Giano Extra Virgin Olive Oil, stir and serve immediately.
Enjoy your meal!

Boil the broad beans for about 20', drain, peel and set aside. set aside.
Peel and boil the potatoes, cut into cubes.
In a blender, combine the ingredients and add two egg yolks and a cup of the cooking water from the fava beans. When the ingredients are blended, add the Parmesan cheese to give the sauce a thick consistency.
Brown the guanciale in a pan with a drizzle of EVO oil and chilli pepper until crispy.
Boil and drain the pasta, toss it in the pan with the guanciale for a couple of minutes.
In the meantime, toast the buckwheat in a non-stick pan, without oil, for about 2 minutes.
Add the sauce to the pasta, serve and sprinkle with the toasted buckwheat. Finish the dish with a drizzle of EVO oil raw.