Fry with a drizzle of oil, celery, carrot, onion, a few juniper berries and a bay leaf. Then brown the date tomatoes over high heat; when the tomato has shrunk well, add the lentils (without soaking), making them brown. Cook the lentil with some vegetable stock.
Separately, cut the squid into large rings or strips and roast in a pan at very high temperature for a few minutes on the side.
When the squids are cooked, i.e. they release all the moods in the pan, add some vegetable stock to the pan (over high heat) to obtain a juice to put on the finished dish.
Serve hot or warm, excellent even at room temperature.

Soak the black chickpeas overnight in water plentiful. Drain them and put them in the pot with abundant water with sage and rosemary, bring to the boil and cook for about 120'.
Prepare the leek cream in the meantime: after having cleaned them and washed, sliced into fine slices and pan-fried with a drizzle of extra-virgin olive oil already hot, then pour some spoonful of water and let it stew for 10/15'. Smoothie in the mix until you get a cream, season with salt and pepper.
Fill a saucepan with extra virgin olive oil. by adding a bay leaf, a clove of garlic in shirt, a sprig of rosemary and bring the oil to 60°.
Dip the salt cod cut into pieces of about 5 cm and leave the oil at 60°. bake for 15'.
Plated with a layer of leek cream, the black chickpeas (seasoned with extra virgin olive oil, salt and pepper) and lay the cod; garnish with some leek washers.

Soak the black chickpeas for 24 hours, boil them in plenty of salted water and blend coarsely.
Chop the parsley, add the chopped chickpeas, the egg, the parmesan cheese, the oil and salt to taste. Mix a few minutes to mix the ingredients.
Shape the meatballs as you like, roll them quickly in breadcrumbs and fry them in a pan with oil for a few minutes (or baked if you prefer).
Fry the barbera aged pig cheek in the pan. Serve hot.

Soak the chickpeas the night before and cook them in the pot for 45 minutes under pressure. The next morning you rehydrate the soybean for 5 to 10 minutes in cold water, then put it to drain in a colander.
Meanwhile, place in a non-stick pan the shallot, zucchini and carrots cut thinly and seasoned with EVO oil.
Add rehydrated soybean, 2 tablespoons flour, half tablespoon of curry powder and let it simmer
for about 15 minutes.
When it is just before the end of cooking add the chickpeas. Add salt and serve with raw cut carrots, julienne style and seasoned with EVO oil and lemon juice.

Soak the chickpeas for 12 hours, then cook for two hours in water with celery, carrot and onion.
Blend in immersion with cooking water and reduce everything to a liquid cream.
Cut the squid into small pieces and sauté in a pan with the herbs and a little chilli pepper for a few minutes.
Plate, garnish with some whole chili peppers and add a drizzle of EVO oil.