Procedure:

In a frying pan, heat the truffle oil along with the butter and melt the latter over low heat. Peel the garlic clove (removing the inner sprout) and let it brown in the pan with the oil and melted butter for a few minutes. Remove it with a fork and turn off the heat. 

Allow the seasoning to take on flavor with the heat off, stirring, and in the meantime cook the egg fettuccine in plenty of salted water. 

Drain the fettuccine al dente, transfer to the pan with the truffle seasoning. 

 Procedure:

Start by cleaning the porcini mushrooms, using a small knife remove the most earthy parts of the stem. If the rest of the mushroom is quite clean it will suffice to use a brush otherwise using a damp cloth dab first the stem and then the cap, so as to clean the mushrooms of all earthy residues. Repeat the operation for all the porcini mushrooms and keep them aside.

At this point take care of the speck.

- Cut each slice in half lengthwise first and then cut in the other direction to make strips.

- Pour the porcini mushroom oil into a pan and add a clove of poached garlic, which you have previously crushed gently.

- Add the speck and let it cook for a few minutes until it is crispy and well browned. 

- Slice the porcini mushrooms, and if they turn out to be too large you can split them in half. When the speck looks cooked through remove the garlic and add the porcini to the pan. 

Procedure:

Shell and wash the broad beans thoroughly. Cook them in plenty of salted water until soft. Do not throw away the water: you will need it to cook the pasta.

Set aside a few fava beans for serving. Blend the cooked fava beans and toasted almonds with the help of a blender. Add the pecorino cheese. pepper and almond-flavored oil in a drizzle. If needed, add a pinch of salt.

Take diced pancetta and fry it for a couple of minutes in a nonstick skillet.

Procedure:

Start by preparing the vegetable broth, roughly chopping( carrots, celery, onion, tomato) and pour into a pot full of water (about 1.5 lt) and adjust salt and black pepper. Let it boil and afterwards lower the flame and let it heat for about 1 hour. 

Chop the onion finely. Remove the casing and mash the meat. Put a pot on the stove and pour in the wild fennel oil to taste. Let heat a few moments before adding the onion. Sauté over medium-low heat; it will only take a few minutes. Next add the sausage and let it brown for 4-5 minutes, stirring often. 

Procedure:

First prepare the vegetable broth by roughly chopping(carrots, celery, onion, tomato) and pour into a pot full of water (about 1.5 lt) and adjust salt and black pepper. Let it boil and afterwards lower the flame and let it heat for about 1 hour. Then cut slices of speck a couple of cm thick, remove the rind, and against fiber make first sticks and finally cubes.

Finely chop the onion. In a saucepan, add the oil to the apple and pour in the onion as well. Allow the onion to wilt slightly, stirring often it will take about 5 minutes (you can wet with a ladle of hot broth). After that pour the rice inside.

Procedure:

First prepare the vegetable broth by roughly chopping(carrots, celery, onion, tomato) and pour into a pot full of water (about 1.5 lt) and adjust salt and black pepper. Let it boil and afterwards lower the heat and let it simmer for about 1 hour. Strain the broth and keep it warm. Clean the pumpkin, cut it into slices and make small cubes from them. Finely chop the onion and place it in a large pot in which you have heated the ginger oil. Allow the onion to sauté over very low heat for about 5 minutes. Add the squash and brown it for a few minutes, stirring to keep it from sticking.

Add a ladleful of broth, and add more, little by little until the squash is cooked (about 20 minutes): it should be tender and creamy. Separately, heat a large saucepan and place the rice to toast it over high heat until opalescent, turning it often so it does not scald. This will take 2-3 minutes. Then deglaze with the white wine and stir immediately so it does not stick. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Stir well to blend the flavors and prevent the rice from sticking.