Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Cut the potatoes with the skins on into thick sticks; wash to remove the starch,

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Chop the rosemary and place in a bowl with the oil, salt and pepper...

Blend the Tomino del Boscaiolo, pour it into a bowl, add...

Clean Valerian by carefully removing earth residues and sprinkle them in water

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line