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Ingredients:
200g chickpea flour
600g water (room temperature)
1 ts of salt
6 tbs of extra virgin olive oil
Dried rosemary to taste

How to make it:
Put the chickpea flour in a bowl and add water a little at a time stirring with a whisk so that a smooth and lump-free batter is created than remove the foam on top of the batter with a tablespoon. You want to let it rest at room temperature for at least 20 minutes, you can cover it with plastic film of just a kitchen towel. When the batter is ready, preheat the oven to 250°C . Add salt, 2 teaspoon of extra virgin olive oil and dried rosemary to the batter and give it a gentil stir.
Take the baking tray of your choice (I usually use a round one with a 25cm diameter) and pour in the rest of the olive oil, make sure you spread it evenly in the tray, then take a wooden spoon, place it at an angle of 45 ° in the center of the pan and pour the batter inside the pan making it run along the spoon (the batter will gently float over the oil and the oil will create a protective film above and under the batter without mixing with it). Bake in the lower shelf of the oven and cook for 20 minutes or until the farinata will not have a light hazelnut color. Remove from the oven, wait a minute, sprinkle with pepper and serve hot.

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Italian focaccia with tomatoes, olives and oregano. 

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What you need:

500g of white flour
15 g of dried yeast
450 ml of water
300 g of tomatoes
15 olives
few pinch of oregano

How to do it:

Mix every dried ingredient in a bowl and add the water. Mix together and knead for few minutes. Now the dough need a rest for about 2 hours. After all you put the dough in a baking tray and put the tomatoes and the olives over the top of the dough. Now you put the baking tray in the oven preheated at 250° Celsius. After 20 minutes of baking the focaccia is ready to eat!

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I love this food because is fast and silmply to do. This recipe is usually done in a specific region of Italy: Liguria. The  right name of this recipe is "Genoese pesto"
Ingredients:
- pasta ( spaghetti if you like)
- pine nuts
- basil
- extra virgin olive oil
- garlic

Steps:
The first thing to prepare is the sauce!
To prepare Genoese pesto, take the basil leaves and  clean with a soft cloth. Start preparing the pesto by placing the peeled garlic in a mortar  along with a few grains of coarse salt.
Start crushing the ingredients and, when the garlic has been reduced to cream, add the basil leaves. Crush the basil against the sides of the mortar by rotating the pestle from left to right and simultaneously rotate the mortar in the opposite direction (from right to left).  Continue this way until a bright green liquid comes out of the basil leaves. At this point add the pine nuts and resume reducing the ingredients to a cream.
Make the sauce even creamier, and finally the extra virgin olive oil. Mix the ingredients well until you get a homogeneous sauce.
Your  Genoese pesto is ready to be used!

Now for the pasta, we need to boil water and put salt in it
Once the water is boiling we throw in the spaghetti
We drain it “al dente” directly into the sauce and stir to mix everything

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930g of apples

200g of sugar

250g of flour

100g of butter

150g of milk

2 eggs

1 lemons

16g of east

Cinnamon (1/2 teaspoon)

Pinch of salt

STEP:

1. Melt the butter in the wicrowave

2. Grate the lemon zest to get the juice

3. Peel the apples and divide into 4 parts

4. Put the slices of apple into the lemon juice

5. Add the flour and the yeast in a bowl. Afterwards, add eggs and sugar. And mix with electric whips

6. Add a pinch of salt. Add the butter, cinnamon and the lemon zest

7. Pour the milk

8. Drain the apples and add into the mixture

9. Put the dough in a pan

10. Bake the cake in the oven for 55 minutes at 180°