Soak the black chickpeas for 24 hours, then boil them for about 2 hours.
Sauté the black chickpeas in a little oil and garlic and quickly stir in the rosemary (remove before adding the pasta) and the powdered crusco pepper.
Boil and drain the pasta and toss it in the pan with the chickpeas, seasoning with salt and ground pepper.
Finish with a drizzle of raw oil.

We cook the lentil starting with cold water 3 times the
volume of the lentil with a couple of bay leaves, a crushed garlic clove
crushed garlic clove and a sprig of rosemary, the everything for about 25 minutes.
Separately, brown in oil a chopped mixture of celery, carrots and onion.
onion and after browning add to the blanched black lentils keeping the cooking water, adjust salt.
Chop the mushrooms and sauté them in a pan with oil, garlic and chilli pepper.
Do the same thing with the turnip tops, blanch them raw
without blanching them in such a way as to obtain them and leave them very crunchy.
At this point lay the lentil soup in a cocotte, the mushrooms beat and above the blanched turnip tops, a drizzle of EVO oil and a pinch of salt.

Rinse the lentils quickly under cold water.
Clean and chop the herbs and lightly fry them in a pan with a drizzle of EVO oil.
Meanwhile, prepare the vegetable stock.
Add the lentils and sauté for a few minutes. Add the chopped tomatoes or two tablespoons of tomato puree.
Cook about 25 minutes and add vegetable broth until desired consistency.
Serve with a little raw EVO oil and, if you wish, some toasted bread.

Boil the barley in cold water for about 25 minutes.
Meanwhile, julinenne cut the Romanesque zucchini and
drain the tuna. Cut a slice of lemon peel into small pieces and squeeze out the juice.
Mix everything together and serve on a lemon slice.

Visually check the lentils and rinse them under running water, place them in a pot with plenty of water, a clove of garlic, a pinch of marjoram, a tiny bit of helichrysum, a bay leaf, cinnamon basil flowers (or a basil leaf), a pinch of chili pepper.
Cook at a low temperature (between 80 and 90 degrees) for
about 1 1/2 hours, avoiding boiling.
Serve with a drizzle of EVO oil.