Mixed Bruschette (toasted sliced bread):
Toast saltless local bread slice, flavour with garlic, extravirgin olive oil, tomato, truffle, pàte de foie and so on.


Spelt soup:
Prepare a base with extravirgin olive oil, herbs like celery, carrots, onions and brown for a few minutes. Make a meat broth and add to the aforementioned base, one could add also minced sausage, bacon or diced ham. Boil and add tomato sauce, keep cooking and pour husked spelt in the boiling broth, mix until the spelt is ready.


Tavern soup:
Soups selected depending upon seasons and prepared with local genuine produce according to what is available.


Spelt pudding:
Prepare a meat broth, slightly before it boils add butter and wait for it to melt, pour coarse spelt flour and mix until it's dense but not solid. Check salt level, pour the mixture in containers (possibly wooden-made) and flavour with spoletina sauce, boar ragout, hare ragout, pecorino cheese and truffle as you like.