Put aspic in water and ice. Heat the passito wine up (55°C), add the aspic and leave thicken.

Shell lobsters, leaving the tail. Take the intestinal guts away. Envelop tails in Prosciutto di Parma slices.

Deeply clean the mushrooms and dry them in the salad shaker; brown some sprigs of thyme in a pan with some oil and sautè mushrooms adding butter.

Peel potatoes and boil them in salt water. Mash them up with the colander and dress them with 50gr butter, eggs, parmigiano Reggiano, pepper and little salt.

Peel cherry tomatoes, put them with asparagous in a earthen pan and add some salt, thyme, rosemary, sage, oil and abbamele.

Cook just for a bit the onion with the butter in a pan. Add rice and toast it for a minute.

Stone cherries and cut them in cubes. Toast bread slices in a hot pan, spread some stracciatella chees on them, put on ham's slices and cherries' cubes.

Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt.

Chop half the onion and fry it with the pumpkin in a saucepan with a little oil without browning.

Put the bulgur wheat or couscous in a heat-resistant bowl along with the vegetable broth and the spring onions.

Put the saffron threads in a measuring jug and add 150 ml of boiling water and leave to infuse for 10 min.

Strip the leaves off the rosemary spears leaving 2-3 cm leaves at the end of the each.

Boil the potatoes, cook the beetroot in the oven and mash booth mix in the fourl and the whole egg with a little salt and knead the dough so that it is firm but soft.