To paste 1kg of flour, two cartine from 1/2 kg of I leaven for salate peaks. Oil, knows them, of latte, the cheese milled and to pieces. To make so that the paste does not turn out hard trying not to work it too much. To spread it in the teglia adminisered extreme unction to with one thickness of means cm. Porla on the fire and to cook it for approximately thirty minuteren, possibly turning it every so often. It can farcita with prosciutto, salame, cheese, the typical one umbra comes farcita with cooked grass and potatoes read. We remember you to always use oil extravergine of olive.

Opne the eggplant, spezzettar them with to the fungus; to prepare the soffritto with garlic, oil and chili pepper and to make to cook the ingredenti for 5/6 minuteren. To drain the paste and to add it to the pot of the soffritto with to cheese, to it appeal to, and a wine glass white man, to finish to the baking 2/3 minuteren

Lessare the fagioli and the cotiche; to soffriggere with oil the carrot, the sedano, the onion the chili pepper, all cutting fine; to add a little wine white man and to put the cotiche in the soffritto until making to dry the wine; to make to insaporire with tomato, water with melted dice; finally to add string beans cannellini and to make to cook them for twenty minuteren.

1 day: to cut the wild boar pezzetti small, to take the grease out of it and to wash it with red wine (PULP).

2 day: to put spezzatino of wild boar in one the frying pan with: trito of onion, carrot and sedano, salvia, bay, juniper, a beautiful one mazzetto of rosmarino legacy well, capers, oil, chili pepper, black olives. To make to dry to alive fire all. When very it is rosolito to add to wine hot white man and to baking nearly completed tomato. To finish cooking all to slow fire and finally to remove the rosmarino.