Marinate the salmon with salt, pepper and lemon juice for about 20 minutes.
Mix the breadcrumbs with the hulled buckwheat and roll the slices in it, taking care to crush them well so that the breadcrumbs adhere.
Cook over a low heat in a non-stick frying pan with a little oil, using the lid, for about 15 minutes.
Serve hot with a drizzle of raw oil.

Soak the chickpeas in water for at least 12 hours.
Rinse them and boil them with a sprig of rosemary and a clove of garlic clove, for about 2 hours. When cooked salt them.
In a baking dish, arrange the cherry tomatoes, split and pointing upwards, season with sugar, salt, oil, oregano, marjoram, thyme, marjoram, thyme; cook at 130 degrees for about 2 hours.
Prepare a separate fry with shallots and rosemary and when it is has browned, add the parsley. Remove the rosemary from the boiled chickpeas, blend them with the sautéed shallot and parsley, adding the chickpea cooking water (or, even better, the water from the fumet made with the the head and bones of the boiled gilthead bream) until a velvety cream of the desired consistency is obtained.
Fillet the sea bream and place the fillets on top of the chickpea mousse, with the skin facing upwards. Bake at 200 degrees for 15 minutes.
In the meantime, toast three slices of homemade bread on a baking tray. sprinkled with oregano and a generous amount of oil. Cut them into small cubes.
Assemble the dish, taking care to make a base of chickpea cream on which the fillets are placed, garnished with toasted bread and cherry tomatoes.
Close with a drizzle of oil and serve warm.

Sauté carrot, celery, and shallot, previously chopped, in a high-sided pot with enough San Felice evo oil.
Pour the black lentils into the pot and deglaze with white wine. Gradually add the hot fish stew to the lentils.
Continue cooking over medium heat for 30 minutes, taking care to stir occasionally.
In a separate pan, blanch 8 prawns with evo oil and white wine. Take 4 prawns, shuck them and coarsely chop the prawn meat.
When the lentils are almost cooked, lightly salt the lentils and mix with the chopped prawns over low heat.
Serve by placing the 4 prawns on a bed of lentils, decorate with parsley leaves and generously add raw San Felice evo oil to give more body and structure to the dish.

The recipe is very simple: sautéed Italian style (so finely chopped carrots, celery and onions), pureed tomato, I add the lentils, a little water (better still some vegetable broth) and add a few cherry tomatoes...
I let it cook by letting the sauce pull well, if necessary add water or broth, to get a final effect nice and thick.
As a seasoning I usually use salt, pepper, chili, rosemary and parsley. I use lentils as topping for a crostone as in this case, with addition of beef tartare.
I finish it off with a drizzle of raw oil.